Mexican Red Rice (Arroz Rojo)

Name: Mexican Red Rice (Arroz Rojo)
Total time: 2700 s
Yield: Serves 3 to 4 servings
Ingredients: 4 handfuls long-grain white rice (about 1 1/2 cups or 300 grams); 1-2 Roma tomatoes (use 1 if large, 2 if small); Chicken bouillon cubes, to taste; Salt, to taste; 1 small garlic clove; Onion, to taste; Boiling water

Edgar Quirino @cook_32213631

Mexican Red Rice (Arroz Rojo)

Edgar Quirino @cook_32213631

Saved

Ingredients

45 minutes

Serves 3 to 4 servings

4 handfulslong-grain white rice (about 1 1/2 cups or 300 grams)
1-2Roma tomatoes (use 1 if large, 2 if small)
Chicken bouillon cubes, to taste
Salt, to taste
1small garlic clove
Onion, to taste
Boiling water

Saved

Steps

45 minutes

1

Bring water to a boil. Once boiling, pour it over the rice in a bowl and let it soak for 30 minutes. Drain and rinse the rice with cold water.
2

Blend the tomato(es) with the garlic and onion until smooth.
3

Shake the rice to remove excess water.
4

Heat oil in a pan over high heat. In a small pot, bring some water to a boil as well.
5

Fry the rice in the hot oil, stirring, until it turns golden. Add the tomato mixture and chicken bouillon, then reduce the heat to medium. Stir at this stage if needed.
6

Once the tomato mixture is absorbed and the rice looks dry, add the hot water (enough to cover the rice by about 1 inch/2.5 cm). Add salt (about 1/2 tablespoon).
7

After adding the water, let the rice boil without stirring to avoid breaking the grains. Lower the heat.
8

When the water is absorbed, check by inserting a small spoon and parting the rice in the middle. Serve.