Arroz Rojo (Mexican red rice)
2
Enjoy an authentic arroz rojo recipe. So flavored and fluffy that you'll like to eat it just plain. But you can also use it to make burritos, quesadillas, fried eggs and more.
Ingredients
- 1 cup (200 g) white rice long grain
- 1 large (200 gr) ripe tomato cut in quarters
- ½ medium (50 gr) white onion cut in big chunks
- 1 ½ cups (360 ml) chicken stock
- 1 garlic clove peeled
- canola oil as needed
- fresh cilantro optional
- salt as needed
Instructions
- Put rice in a colander and rinse for 2-3 minutes or until water comes out clear. Place rice on a plate and lets it dry completely.
- Heat a good amount of oil over medium heat in a frying pan. Add rice and fry, stirring constantly until rice get a nice golden color. Adjust the heat so the rice won't burn quickly.
- While the rice is frying, pour ½ cup of chicken stock in a blender, add tomatoes, onions and garlic. Blend until smooth.
- Discard almost all oil completely. Add the tomatoe sauce and let it flavour for 1 minute stirring constantly.
- Add half a cup of chicken stock and bring to boil. Reduce the heat and let it simmer, covered, until the rice is done (about 15-17 minutes). Do not stir rice.
- If after 10-12 minutes you notice there's no more liquid and the rice is still undercook, add a little bit more of chicken stock pouring it around the frying pan edges.
- Once is done, mix it a bit with a fork to separate the grains. Cover and let it sit for another 5 minutes before serving.