Arroz Rojo (Mexican Red Rice)
Everyone (even kids) loves this versatile, family-friendly arroz rojo that will rival your favorite Mexican restaurant. It's a quintessential part of Mexican home cooking and the perfect side dish for practically everything.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots finely chopped
- 3 cloves garlic minced
- 2 cups rice long-grain white rice - unrinsed
- 8 ounces tomato sauce
- 4 cups chicken broth vegetable broth or water
- Salt to taste
- ½ cup frozen green peas
Instructions
- Heat oil in a large saucepan over medium heat. Add the diced onion, 2 finely chopped carrots, and 3 cloves of minced garlic. Cook for 4 - 5 minutes until translucent (not browned / golden).
- Add the 2 cups of dry, unwashed rice to the saucepan, stirring constantly, and cook for 3 to 5 minutes until some of the rice starts to brown.
- Add the 8-ounce can of tomato sauce and cook, stirring and scraping and then add the 4 cups of stock, give it all a good stir, and bring to a boil.
- Reduce the heat to low, cover, and cook, undisturbed for 20 minutes. After 20 minutes, you can give the pot a quick check to see if all the water has been absorbed. If it hasn’t, give it another 5-10 minutes. But if it has, sprinkle the frozen peas over the top of the rice and cover the pot again, removing it from the heat. Let it sit, covered, for another5 to 10 minutes, before fluffing with a fork to mix in the peas and separate the grains of rice. Serve warm.
Notes
Whip up any one of these main dishes to go with your Arroz Rojo:
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