Arroz Rojo

Name: Arroz Rojo
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1.5 cups long-grain rice, rinsed and dried; 2 tomatoes; 1/4 onion and 1 garlic clove; 2.5 cups chicken stock; Peas and diced carrot (optional); 1 serrano chilli, whole; 3 tbsp oil

Arroz rojo/ah-ROHS ROH-hoh/

Also known as: Mexican Red Rice, Arroz a la Mexicana, Mexican Rice

About this dish

Rice fried until golden, then simmered in a blended tomato, onion and garlic broth until fluffy and orange-red.

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Ingredients

🍚1.5 cups long-grain rice, rinsed and dried

🍅2 tomatoes

🧅1/4 onion and 1 garlic clove

🍲2.5 cups chicken stock

🫛Peas and diced carrot (optional)

🌶️1 serrano chilli, whole

🫗3 tbsp oil

Method

Serves 2

Fry the rice in oil, stirring, until golden.

Blend the tomatoes, onion and garlic and strain.

Add the tomato purée to the rice and fry until it darkens slightly.

Add the hot stock, vegetables, chilli and salt, bring to the boil, then cover and cook on low for 18 minutes.

Rest for 5 minutes and fluff with a fork.

✓ What Makes it Authentic

Arroz rojo (or arroz a la mexicana) is the everyday side dish of Mexican homes and fondas, served with stews and mole.

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