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Mexican Red Rice (Arroz Rojo)





Yields
Makes 4 cups (4 to 6 servings)



Total Time
1 hr

This Mexican red rice dish is a wonderful side for chicken enchiladas or beef fajitas. Don't like spice? Omit the serrano chile pepper or sub with bell pepper.

Mexican Red Rice (Arroz Rojo)




Photo: Annabelle Breakey; Styling: Randy Mon
 1 cup long-grain rice
 2 tablespoons vegetable oil
 1 white onion, chopped
 1 garlic clove, minced
 1 small serrano chile, finely chopped
 1 can (about 15 oz.) diced or chopped tomatoes, drained
 1 1/2 cups reduced-sodium chicken broth
 3/4 teaspoon kosher salt
Step 1
1

Put rice in a pot and cover with an inch of cold water. Swish around until water is milky; pour off water. Repeat rinsing twice; then drain rice well in a colander and let dry 15 minutes.

Step 2
2

Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes; then increase heat to medium and cook until rice starts to turn golden, 6 to 8 minutes, stirring often. Meanwhile, in a blender, purée onion, garlic, chile, and chopped tomatoes.

Step 3
3

Add tomato purée to rice, increase heat to high, and cook, stirring, until purée has been mostly absorbed, about 3 minutes (it will bubble and spatter). Stir in chicken broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 to 20 minutes. Let stand 10 minutes.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories186
% Daily Value *
Total Fat 5.3g7%

Saturated Fat 0.9g5%
Cholesterol 6.3mg3%
Sodium 433mg19%
Total Carbohydrate 30g11%

Dietary Fiber 1.3g5%
Protein 4.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.