Arroz Rojo -- Simple Mexican Rice

Ingredients

• 185 g (1 cup)long-grain rice
• 1tomato
• 1/2 smallwhite onion
• 1 clovegarlic
• 480 ml (2 cups)chicken stock or vegetable stock
• 2.5 ml (1/2 teaspoon)salt
• 15 ml (1 tablespoon)oil

Instructions

1. 1

   Roast the tomato

   Heat the oven to 200°C (400°F). Roast the tomato for 10–15 minutes.

2. 2

   Heat the oil

   Set a saucepan over medium-high heat and add a dollop of oil.

3. 3

   Toast the rice

   Add the rice and stir frequently until it looks opaque and turns golden brown.

4. 4

   Prepare the aromatics

   Put the roasted tomato in a blender with the 1/2 onion and garlic clove.

5. 5

   Blend the mixture

   Pulse until blended. If it will not blend at first, add a couple of tablespoons of stock.

6. 6

   Add the purée

   Pour the tomato purée into the rice and sauté for a few minutes.

7. 7

   Add stock and salt

   Pour in the stock and add 1/2 teaspoon of salt.

8. 8

   Stir the rice

   Stir well to combine.

9. 9

   Simmer gently

   Bring the mixture to a light boil, then simmer over medium-low heat until most of the liquid has been absorbed.

10. 10

    Let it rest

    Turn off the heat, cover the pan and leave the rice to sit in its own steam for 5–10 minutes.

11. 11

    Season to taste

    Taste the rice and add salt as needed.

What is arroz rojo?

Arroz rojo, or Mexican red rice, is rice cooked with a tomato-based seasoning. It is a familiar accompaniment to many Mexican meals, and this version builds its colour and flavour from roasted tomato, onion and garlic.

Toasting the rice before adding the tomato mixture gives it a little nuttiness and helps keep the grains distinct. The covered rest at the end allows the rice to finish absorbing moisture without more direct heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates in a serving come from the rice, while the oil contributes most of the added fat. The stock and aromatics add flavour, but this recipe contains no substantial protein source; serve it with beans or another protein and vegetables to balance the plate.

Choose the rice and stock

Long-grain rice: its shape suits a side dish where you want separate grains rather than a creamy texture. Measure it before cooking so the stock amount stays in proportion.

Stock: chicken stock gives the rice a savoury base, while vegetable stock makes the dish suitable for a meat-free meal. Either works with the tomato, onion and garlic.

Build the tomato base

Roasted tomato: roasting it first softens the fruit and makes it easier to blend into a smooth, concentrated mixture. Let the tomato cool enough to handle before transferring it to the blender.

Blending: pulse the tomato with the onion and garlic rather than adding them in large pieces. If the blender struggles, the recipe allows a couple of tablespoons of stock to help it along.

Toast before simmering

Even colour: stir the rice frequently as it toasts so more of the grains turn golden without scorching. The change from translucent to opaque and golden is the cue to move on.

Tomato stage: once the purée goes in, sauté it with the rice for a few minutes. This gives the grains a chance to take on the tomato mixture before the remaining stock is added.

Watch the liquid

Gentle heat: bring the pan just to a light boil, then lower the heat to medium-low. A steady simmer gives the rice time to absorb the stock as most of the liquid disappears.

Covered rest: after turning off the heat, leave the lid on for 5–10 minutes. This resting time lets the rice finish in its own steam; avoid lifting the lid while it sits.

Serve it alongside

This rice is designed to accompany Mexican dishes, including meals with beans, vegetables or a protein of your choice. Its tomato and garlic flavour is savoury but simple enough to sit alongside strongly seasoned mains.

For a more complete plate, pair it with a source of protein and a vegetable side. Fluff the rice gently before serving so the grains separate without being crushed.

Recipe notes & tips

• Stir the rice frequently while toasting to help it colour evenly.
• Keep the tomato purée moving in the pan during its brief sauté so it does not catch.
• Use the medium-low setting for the simmer rather than letting the stock boil vigorously.
• Keep the lid on during the 5–10-minute rest.
• Taste at the end and adjust the salt to suit your stock.

Variations

• Vegetable stock: use it instead of chicken stock for a meat-free version.
• Stock choice: use chicken stock for a savourier base.
• Extra seasoning: add your preferred seasoning to the stock before simmering.
• Fresh herbs: serve with a little chopped coriander for a fresh finish.

Common mistakes to avoid

• Scorching the rice: stir frequently over medium-high heat and move on once it is golden.
• Skipping the tomato roast: roast it for 10–15 minutes at 200°C so it softens before blending.
• Forcing a dry blender: add a couple of tablespoons of stock if the mixture will not blend at first.
• Boiling too hard: lower the heat to medium-low after the light boil.
• Lifting the lid too soon: leave the covered rice undisturbed for 5–10 minutes after turning off the heat.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot, adding a small splash of water or stock if the rice seems dry.

Frequently asked questions