Arroz Rojo
By Groceree
Also known as Mexican Red Rice · Arroz a la Mexicana
Long-grain rice fried until golden, then simmered in a blended purée of tomato, onion and garlic with stock until fluffy and brick red. The rice beside every plate of enchiladas and refried beans.
Last updated
- Servings
- 6 servings
- Prep
- 10 min
- Cook
- 30 min
- Total
- 50 min
Ingredients
long-grain rice300 g
tomatoes3
onions½
garlic cloves2
vegetable oil3 tbsp
vegetable stock500 ml
salt1 tsp
carrots1
frozen peas80 g- serrano chillies (optional)1
coriander3 sprigs
Instructions
- 01
Roughly chop the and the , and finely dice the . Blend the ripe chopped , the chopped and the until smooth, then sieve — you need about 300 ml.
- 02
Rinse the in a sieve and drain it well. Fry the rinsed and well-drained in the over medium heat, stirring, for 6 to 8 minutes until the grains turn golden and sound like sand.
- 03
Pour in the sieved purée and cook, stirring, for 3 minutes until it is absorbed and darkens. Meanwhile, bring the to the boil in another pan.
- 04
Add the hot , the , the diced , , whole if using, and . Bring to the boil, cover tightly, and cook on the lowest heat for 18 minutes.
- 05
Turn off the heat and leave covered for 10 minutes, then fluff with a fork.
Notes
- Fry the rice until golden before adding liquid. It keeps the grains separate and gives a toasty flavour.
- Do not stir once the lid is on, or it turns sticky.
- Leave the chilli whole for flavour without much heat.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 46 g
- Fat
- 6 g
Estimated from the ingredients.
From a video to your shopping list
Saw a recipe on Instagram, TikTok or YouTube? Share it to Groceree and the ingredients land on the list everyone at home shares.
Find a recipe video
01Find a recipe video
Any recipe on Instagram, TikTok, YouTube or a website.
Find a recipe video
Groceree02Share it to Groceree
Tap Share and pick Groceree. The app reads the recipe for you.
03The recipe is in the app
Ingredients, quantities and steps, ready to cook from.
04Pick what you need
Untick what is already in the cupboard and add the rest.
05It’s on the shared list
Sorted by aisle, on every phone at home, in real time.
More Mexican recipes
- Calabaza en TachaMexico's Día de Muertos sweet: wedges of pumpkin, skin on, simmered slowly in piloncillo syrup with cinnamon, cloves and orange until dark, glossy and candied right through. A covered first hour lets the pumpkin give up its juice, then basting with the lid off reduces the syrup to a thick glaze while the wedges stay whole.
- Agua FrescaRipe watermelon blended with cold water, lime juice and a little sugar, strained and poured over ice. The simplest of the aguas frescas sold from big glass jars at every Mexican market and taquería.
- Arroz con LecheRice simmered first in water with a cinnamon stick, then slowly in milk with condensed milk and vanilla until creamy and loose, with raisins and cinnamon on top. Mexico’s comfort dessert, eaten warm or cold.
- All Mexican recipesMexican recipes from birria tacos and chicken enchiladas rojas to guacamole and flan, with the right dried chillies named and added to your shopping list.