Arroz Rojo (Mexican red rice)

Enjoy this Mexican red rice, aka Arroz rojo, as a side for your favorite dishes or stuffed in burritos, tacos, or gorditas.

prep 5 minutes

cook 17 minutes

total 22 minutes

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Wash the rice well, drain it, and then spread it on a plate.
Place tomato, onion, cilantro, and garlic in a blender.
Pour ½ cup of chicken stock and blend until smooth. Set aside.
Heat a good amount of oil over medium heat in a frying pan.
Add rice and fry, stirring constantly until the rice has a nice golden color (about 5 minutes).
Set heat to low and remove the excess oil.
Add the tomato sauce, set heat to medium-high and cook for 1 minute stirring constantly.
Add the remaining chicken stock and bring it to a boil.
Set heat to medium-low, cover the pan, and cook from 15 to 17 minutes or until rice is cooked through.
If after 15 minutes you notice there's no more liquid and the rice is still undercooked, add a little bit more of chicken stock pouring it around the pan edges.
Once the rice is done, fluff it with a fork, cover it, and let it sit for another 5 minutes before serving.

No ripe tomatoes in season? Use canned tomatoes or a tablespoon of tomato paste. In Mexico is also common to use tomato-based chicken bouillon, look if you can find something similar at your local supermarket.
If you’re lucky enough to have a traditional Mexican terracotta pan available, use it! a cazuela de barro is optimal to make Mexican red rice.
Sneak in some vegetable bites, such as carrots, green beans, or peas. Add them as soon as you pour in the sauce.

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