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Mexican Red Rice (Arroz Rojo)
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Mexican Red Rice (Arroz Rojo)

45 minServes 4Nutri-Score B€
from @stellanspice8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • extra long grain white rice (rinsed and drained)Grains300 g
  • onion (finely chopped)Produce1 piece
  • garlic (peeled, cloves left whole)Produce4 pieces
  • vegetable oilPantry45 ml
  • chicken bouillon (powder or crumbled cube)Pantry10 g
  • garlic powderSpices3 g
  • tomatoes (blended with the reserved garlic)Produce3 pieces
  • hot water (very hot)Other600 ml
  • saltSpices3 g
  • cilantro (fresh sprigs)Produce10 g
  • jalapeño (whole or halved)Produce1 piece

per serving

Nutrition

390kcal

Carbs
65 g
Proteins
6 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Blender
  • Spatula
  • fork

step by step

Method

  1. Sauté the onion and garlic

    • Heat the oil in a saucepan and sauté the onion and garlic until fragrant.
    • Remove the garlic cloves and set them aside.
    Step 1

  2. Toast the rice

    • Add the rice to the oil and toast, stirring constantly, until it starts to brown.
    • Add the chicken bouillon and garlic powder and keep toasting for another minute.
    Step 2

  3. Blend the tomato sauce

    • Blend the tomatoes with the reserved garlic until smooth.
    Step 3

  4. Add the tomato and water

    • Pour the tomato mixture into the rice and stir constantly until it turns a warmer red color.
    • Add the hot water — the sides should bubble up immediately.
    • Add the salt and mix.
    Step 4

  5. Cover and cook

    • Place the cilantro and jalapeño on top of the rice.
    • Reduce the heat to the lowest setting and cover.
    Step 5

  6. Rest and fluff

    • Turn off the heat; a thin layer of tomato sauce on top is normal.
    • Fluff the rice with a fork to mix everything together.
    • For fluffier, softer rice, cover again off the heat for another 10 minutes.
    Step 6
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