Arroz Rojo
Vibrant Mexican rice cooked in a tomato-based broth with aromatics and spices. A fluffy, flavorful side dish that's naturally vegetarian and pairs perfectly with beans, tacos, or enchiladas.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 7g
Ingredients
- 2 cups long-grain white rice
- 2 tablespoons extra-virgin olive oil
- 1 whole medium yellow onion
- 3 whole garlic cloves
- 1 pound plum tomatoes (fresh or canned)
- 2.5 cups vegetable broth (low-sodium)
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ cup fresh cilantro (for garnish, optional)
Instructions
- 1
Prepare a blender or food processor and set a fine-mesh strainer nearby. Roughly chop 1 pound of fresh plum tomatoes (or drain and use canned tomatoes). Peel and quarter 1 medium yellow onion. Peel and crush 3 garlic cloves with the flat side of your knife to release their oils.
- 2
Transfer the tomatoes, onion quarters, and crushed garlic to your blender or food processor. Add 1 tablespoon of tomato paste. Blend on high speed for 45-60 seconds until completely smooth — you're aiming for a uniform, pourable sauce with no large chunks.
- 3
Pour the tomato mixture through your fine-mesh strainer into a bowl, pressing gently with the back of a spoon to extract as much liquid as possible while leaving the solids behind. This step removes excess pulp and gives you a silky sauce. Discard the strained solids — you should have about 1.5 to 1.75 cups of strained tomato liquid.
- 4
Set a 3-quart heavy-bottomed saucepan or Dutch oven over medium-high heat. Once hot, add 2 tablespoons of extra-virgin olive oil. Let it heat for about 30 seconds until it shimmers.
- 5
Pour 2 cups of uncooked long-grain white rice into the hot oil. Stir continuously with a wooden spoon for 3-4 minutes. The rice should smell toasted and nutty, and each grain should look translucent at the edges with an opaque white center. This toasting step builds flavor and helps keep the grains separate.
- 6
Carefully pour the strained tomato sauce into the rice — it will bubble up and steam. Add 2.5 cups of low-sodium vegetable broth, 1 teaspoon of kosher salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of ground cumin, and 0.25 teaspoon of dried oregano. Stir well to combine and break up any clumps.
- 7
Increase the heat to high and bring the mixture to a full, rolling boil — you'll see large, vigorous bubbles breaking the surface. Once boiling, immediately reduce the heat to low, cover the pan tightly with a lid, and let it simmer undisturbed for 18-20 minutes.
- 8
After 18-20 minutes, carefully remove the lid (watch for steam) and check the rice. It should be tender and all the liquid should be absorbed. If there's still liquid pooling at the bottom and the rice is tender, remove from heat. If rice is still firm, add 2-3 tablespoons of warm water, cover, and cook for 2 more minutes.
- 9
Take the pan off the heat and let it rest, covered, for 5 minutes. This allows the rice to finish cooking with residual steam and makes it fluffier. Fluff the rice gently with a fork, breaking up any clumps. Taste and adjust salt and pepper if needed.
- 10
Transfer the arroz rojo to a serving bowl or directly onto plates. If you have fresh cilantro on hand, tear or roughly chop about 0.25 cup and scatter it over the top for brightness and a fresh herbal note. Serve immediately alongside beans, grilled vegetables, or your favorite Mexican entrée.
Tools you’ll need
- blender or food processor
- fine-mesh strainer
- 3-quart heavy-bottomed saucepan or Dutch oven
- wooden spoon
- chef's knife
- cutting board
- measuring cups and spoons
- lid for saucepan
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