Mexican Red Rice (arroz rojo)

Mexican red rice is a favorite among everyone. It is so delicious, fluffy, and perfect to serve as a side for many dishes. This super easy recipe is authentic, traditional, and fool-proof!

📝 Ingredients

• 3 cups long-grain white rice (Mexican, Basmati, or Jasmine)
• 1 pound tomatoes (cut into quarters)
• 1 medium white onion (cut in big chunks)
• 3 1/2 cups chicken stock (or homemade chicken broth)
• 2 cloves garlic (peeled)
• 1/2 cup olive oil (or sunflower oil)
• 1 cube tomato concentrate (or 1 tablespoon tomato paste)
• salt (as needed)

👨‍🍳 Instructions

1. 1Place rice in a large bowl and cover with cold water. Stir to remove as much as you can of the starch, then discard the water and repeat the process 2-3 more times.
2. 2Drain the rice with a strainer and place it over a bowl. Allow to dry for 20 minutes.
3. 3Place tomatoes in a blender, add onions, garlic, and tomato concentrate.
4. 4Add 2 cups of chicken stock and blend until smooth.
5. 5Heat oil in a pan over medium heat. Add rice and cook stirring constantly until rice is nicely golden.
6. 6Remove from heat and then use a spoon to discard the excess oil from the pan.
7. 7Return the pan to the stove and set the heat to high. Wait 8-10 seconds so the rice will heat up again, then add the tomato sauce.
8. 8Pour the remaining stock, add a pinch of salt, and stir to combine. Taste and adjust salt if needed.
9. 9Bring to a boil, then cover the pan and set the heat to medium-low.
10. 10Cook rice for 16-18 minutes without uncovering the pan.
11. 11Remove the pan from the stove and allow the rice to sit for 5 minutes.
12. 12Use a fork and gently fluff the rice, combining the tomato sauce that accumulates on top.
13. 13Serve with your favorite dishes or alone with a fried egg on top.