Quirky Foodster
  1. Back

Arroz Rojo

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

10 min
Prep
25 min
Cook
8
Servings

Ingredients

  • Long-grain rice — 2 cups (370 g / 13 oz)
  • Tomatoes — 2
  • Onion — 1/4
  • Garlic — 2 cloves
  • Oil — 3 tbsp
  • Chicken or vegetable stock — 2.5 cups (600 ml / 20 fl oz)
  • Peas — 1/2 cup (75 g / 2.5 oz)
  • Carrot, diced — 1
  • Salt — to taste

Method

  1. Rinse the rice under cold water until the water runs mostly clear, then drain well.
  2. Blend the tomatoes, onion and garlic until smooth.
  3. Heat the oil in a saucepan and fry the rinsed rice, stirring frequently, for 4–5 minutes until lightly golden.
  4. Add the blended tomato mixture and cook for 3–4 minutes, stirring, until it darkens slightly.
  5. Add the stock, peas, carrot and salt, and bring to a boil.
  6. Cover and reduce to low heat, cooking for 18–20 minutes until the rice is tender and the liquid absorbed.
  7. Let rest, covered, for 5 minutes before fluffing with a fork and serving.

Introduction: Fluffy rice cooked in a tomato and garlic base until it turns a warm red hue, the classic side served alongside nearly every Mexican main.

Cultural Background: Arroz rojo, sometimes called Mexican rice, developed as rice was introduced through Spanish colonisation and adapted with local tomatoes and chiles, becoming an essential accompaniment across the country’s home cooking.

Tips: Frying the rice before adding liquid is key to its light, separate texture — don’t skip this step. Avoid lifting the lid too often while the rice cooks, as this lets steam escape and can affect the texture.

Variations: Add diced potato along with the carrot for extra heartiness. Stir in a little chopped coriander just before serving for freshness.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat with a splash of water in a covered pan over low heat, or in a microwave, stirring partway through.

Nutrition: Per serving (approx.): 260 kcal, 5 g protein, 8 g fat, 42 g carbohydrate.

FAQs:

Q: Why fry the rice first?

A: Toasting the rice grains in oil before adding liquid helps them stay

Q: Can I make this vegetarian?

A: Yes, simply use vegetable stock in place of chicken stock.

© Arscale 2026 · Privacy Policy