Arroz Rojo (Red Rice)
Red rice is prepared almost every day in some Mexican homes. An essential side dish found on plates throughout the country, this red rice can accompany almost any meal. In my home, we sometimes like to enjoy a small bowl of red rice topped with slices of avocados or a fried egg.Prep Time: 15 minutes Cook Time: 35 minutes
- 1 1/2 cups long-grain white rice
- 3 tablespoons vegetable oil or lard
- 2 medium tomatoes, chopped
- 3 tablespoons chopped white onion
- 1 clove garlic, chopped
- 2 3/4 cups chicken broth
- 1 small carrot, peeled and diced (optional)
- 1/3 cup green peas (if canned, drain, and if frozen, thaw) (optional)
- 1 sprig fresh cilantro (optional)
- 1 serrano pepper (optional)
- Salt, to taste
Heat the oil in a large saucepan or cazuela over medium-high heat, then add the rice. It should sizzle as it touches the oil. Fry until it starts to acquire a light golden-brown color, 8 to 10 minutes. Stir occasionally to ensure that the rice does not stick to the bottom of the pan. When it’s done, carefully tip the pan to one side and use a spoon to remove the excess oil.
While the rice is cooking, place the tomatoes, onion, and garlic into a blender, and blend until smooth. Pour the tomato mixture into the rice using a strainer and stir. Continue cooking over medium high heat until all the liquid has been absorbed, stirring to make sure the rice doesn’t stick to the bottom of the pan, about 3 minutes. Stir in the chicken broth, any of the optional vegetables, and the salt, and bring to a boil. Once it comes to a boil, cover the pan and cook over low heat until all the liquid has been absorbed and the rice and vegetables are cooked, about 15 minutes.
Once you cover the rice, it is important not to stir or touch it until it is cooked; otherwise, it will become mushy. Check the rice to see if there is any moisture remaining (you might have to use a fork to check the bottom of the rice). If there is still some moisture, continue cooking over low heat for a few more minutes, still covered, until tender.
Notas
Long-grain rice works best, as it renders a fluffy and moist end result. It has less starch content, so the grains of the cooked rice will not stick together, provided you rinse them well before cooking.Some people only rinse the rice. However, I’ve found that when you soak it, the grains are more tender and fluffier.