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Arroz Rojo (Mexican Red Rice)

Name: Arroz Rojo (Mexican Red Rice)
Total time: 30 min
Yield: Serves 2
Cuisine: Mexico
Ingredients: 2 cups Rice; 2 Tomato; 1/4 Onion; 1 clove Garlic; 1/3 Carrot, diced; 2 tbsp Green peas; 1 tsp Chicken bouillon; 2 tbsp Vegetable oil

Rice Dish

⏱ 30 min

👥 Serves 2

Difficulty ⭐⭐

Fluffy rice tinted red with tomato — a Mexican table essential known worldwide as "Mexican rice."

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📖 The Story Behind This Dish

Known globally as "Mexican rice," this fluffy, red-tinted rice is a defining feature: the rice is toasted in oil first, then cooked in tomato broth. It's an indispensable, if supporting, player at "comida" (the midday main meal), appearing nearly every time.

🌆 Where it's eaten: A weekday lunch: the "comida" that brings family home from school and work together, arroz rojo an inseparable partner to the main meat dish.

🥕 Ingredients (serves 2)

Rice 2 cups
Tomato 2
Onion 1/4
Garlic 1 clove
Carrot, diced 1/3
Green peas 2 tbsp
Chicken bouillon 1 tsp
Vegetable oil 2 tbsp

👩‍🍳 Instructions

Blend the tomato, onion, and garlic until smooth.
Use the rice unrinsed; toast in oil until golden.
Add the tomato purée and cook down until the liquid evaporates.
Add water (enough to just cover the rice) and chicken bouillon.
Add the carrot and peas, cover, and cook over low heat for 15 minutes.
Remove from heat, let steam 10 minutes, then fluff and serve.

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