Best 2 Arroz Rojo Red Rice Recipes
Arroz rojo, or red rice, is a flavorful and vibrant dish that can be enjoyed as a side dish or main course. This colorful dish originates from Mexico and is typically made with red rice, a type of long-grain rice that is known for its nutty flavor and chewy texture. The vibrant red color of the rice comes from the addition of achiote, a natural spice that is made from the seeds of the annatto tree. Arroz rojo is often cooked with a variety of ingredients, such as tomatoes, onions, garlic, and peppers, and can be served with a variety of side dishes, such as beans, meats, and vegetables.
Here are our top 2 tried and tested recipes!
ARROZ ROJO (MEXICAN RED RICE)
Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.
Provided by Paulette
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 50m
Yield 5
Number Of Ingredients 10
Steps:
- Grate tomatoes into a bowl using a box grater; discard tomato skins.
- Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
- Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
- Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
- Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g
MEXICAN RED RICE (ARROZ ROJO)
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
Tips:
- Choose the right rice. Short-grain or medium-grain rice is best for arroz rojo, as it will absorb the flavors of the sauce well and hold its shape.
- Rinse the rice thoroughly. This will help to remove any starch from the rice, which can make it gummy.
- Use a flavorful broth. The broth is an important part of the flavor of arroz rojo, so use a broth that you enjoy the taste of. Chicken broth, beef broth, or vegetable broth are all good options.
- Sauté the vegetables before adding them to the rice. This will help to develop their flavor and add depth to the dish.
- Use a variety of spices. Arroz rojo is typically seasoned with a variety of spices, such as cumin, oregano, paprika, and garlic powder. You can adjust the amount of each spice to suit your own taste.
- Cook the rice over low heat. This will help to prevent the rice from burning and will allow it to absorb the flavors of the sauce.
- Let the rice rest before serving. This will help the rice to absorb even more of the sauce and will make it easier to serve.
Conclusion:
Arroz rojo is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice, and it is also a good source of protein, fiber, and vitamins. With so many different ways to make arroz rojo, you are sure to find a recipe that you love.
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