Dish of Mexican Red Rice
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Mexican Red Rice


Mexico   -   Arroz Rojo
Makes:
Effort:
Sched:
DoAhead:  		 3-1/2 cups
**
55 min
Yes		 This rice is typical of most of Mexico. It can easily be reheated in the oven. Many recipes call for using tomato sauce or tomato paste, making it bright red, often too red.

1
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1
3
1
1/4
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1
ar
2/3
1
4
4
1
c
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#
oz
cl
t
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T

c



t
Rice (1)
-- Sauce
Tomatoes
Onion
Garlic
Pepper
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Olive Oil
Broth or Water (2)  
Vegetables (3)  
Jalapeño (4)
Cilantro sprig
Parsley sprig
Salt
Prep   -   (20 min)
  1. Rinse RICE well and drain thoroughly.
  2. Scald TOMATOES 1 minute in boiling water. Quench in cold water, peel and chop coarse.
  3. Chop ONION coarse.
  4. Crush GARLIC.
  5. Place all Sauce items in a food processor and process as fine as it will go. For a single recipe I use my mini-prep processor.
  6. Dice JALAPEÑO similar in size to peas. I usually have blasted it black with a propane torch and brushed off the skin, but this is optional.
  7. Dice CARROT (if used) about the size of Peas.
Run   -   (35 min)
  1. Pour Sauce into a 2 cup measure. Adjust with broth until you have exactly 2 cups. Then add 4 or 5 Tablespoons of broth, depending on your rice.
  2. In a coverable sauté pan (a 2 quart is ample) heat Oil and fry Rice stirring almost constantly over moderate heat until the rice takes on a light golden color - 8 to 10 minutes.
  3. Stir together All Ingredients. Bring to a boil, then cover tightly and leave over very low heat for about 15 minutes. The rice is done when all the water has been absorbed.
  4. Turn off heat and let the rice rest for 10 minutes. Pull out the herbs and serve hot.
NOTES:

  1. Rice:

      Mexicans prefer a long to medium-long grained rice that is not sticky. Thai Jasmine works fine.

  2. Broth:

      Most published recipes call for Chicken Broth or Stock, but Pork would also work. Plain Water would yield a simpler flavor, but can also be used, or water and a bouillon cube.

  3. Vegetables:

      This can be one or more (or all) of Green Peas (fresh or frozen), Corn Kernels (fresh, canned or frozen) and/or Carrots (fresh diced). Exact measure is up to you. In Puebla, Corn Kernels would usually be included.

  4. Jalapeño:

      If you do not seed and pull the membranes of the Chili, this rice will be quite distinctly hot - much less so if you pull them. Use your own best judgement. Some recipes use one or two Serranos (smaller but hotter). For details see our Chilis page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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