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Arroz Rojo (Mexican Red Rice) #mexicanrice #arrozrojo #arrozmexicano

Arroz Rojo (Mexican Red Rice)

by Gemma Aguayo-Murphy
A tried and true recipe with tips and detailed steps to help you achieve flavorful and perfectly fluffy Arroz Rojo (Mexican Red Rice).
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Servings 5

Ingredients
  

  • 1 cup long grain white rice
  • ¼ cup olive oil
  • ¼ diced onion
  • 1 medium diced garlic clove
  • 2 cups hot water (divided, see recipe)
  • ½ cup hot chicken broth (or vegetable broth)
  • ⅓ cup tomato sauce
  • 1 teaspoon salt

Instructions
 

  • In a medium saucepan (preferably nonstick), heat the oil on medium heat. Once hot, add the rice.
  • Using a wooden spoon, sauté the rice until it turns a golden-brown color (be careful it does not burn). This should take about 5-7 minutes.
  • Place a fine mesh sieve over a bowl or heat-resistant container.  Pour the rice and the oil into the sieve and allow the oil to drain from the rice.
  • Add diced onion and diced garlic to the saucepan where you cooked the rice. There will be just enough oil left in the saucepan to sauté the onion and garlic. Sauté until soft and fragrant, about 3 minutes.
  • Then, add the rice back in, along with 1 cup of hot water, the ½ cup of broth (or vegetable broth), tomato sauce, and the salt.
  • Using a fork (and only a fork), carefully stir everything together just until combined. This is the only time you want to stir during the cooking process. Too much stirring will break up the rice and make it mushy.
  • Bring the mixture to a simmer, turn down the heat to medium-low and cover.
  • After about 10-12 minutes, use a fork to dig a small hole in the middle of the rice until you reach the bottom of the pot. If there isn’t anymore water left, add another ½ cup of hot water and cover again. However, if there is still water, wait another minute or two to make sure the water has dried up before adding the water.
  • After about 5 minutes, make a small well again and check for water. If there isn’t anymore water left, add another ½ cup of hot water and cover again.
  • This last time the water should dry much faster, in about 2-3 minutes. Be sure to not leave the rice unattended so it doesn’t burn on the bottom.
  • As soon as the water has dried up, take the rice off of the heat. Carefully fluff with a fork, being sure not to over-mix or break up the rice pieces.
  • Serve.

Notes

  • This recipe does not use chicken bouillon as many other Mexican rice recipes do. Instead the recipe calls for chicken broth, which has a lot more nutrients and does not have the unhealthy additives found in bouillon.
  • Do not add all the water at once. The recipe calls for adding smaller amounts of liquid at three different times. This is the key to the fluffiness of this rice. By adding smaller amounts of liquid at a time, you have more control over the consistency and can ensure the rice ends up fluffy.
  • Do not over-stir the rice. I have specifically noted when to stir the rice, follow those steps closely. If you over-mix then the rice will start falling apart and stick together.
  • When you do stir the rice, use a fork which helps avoid ending up with mushy rice.
  • Watch the rice closely. Since you are adding smaller amounts of liquid, you need to be sure you do not leave it unattended. As soon as the water dries up, the rice will begin to stick to the pan and burn.
  • If you use low-sodium broth or tomato sauce, here's a trick to ensure your rice is seasoned properly. When you add all the ingredients plus the water the first time, use a spoon to taste the water. The water should taste just a tad salty. If it doesn't, sprinkle a little additional salt and use the fork to stir it in.
Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!