Arroz Rojo Mexicano

Name: Arroz Rojo Mexicano
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 cup arroz blanco de grano largo sin cocinar; 3 tbsp aceite vegetal; 2 tomates roma enteros picados groseramente; 0.25 cebolla blanca entera picada groseramente; 4 dientes de ajo pelados; 2.5 cup caldo de pollo bajo en sodio; 1 tbsp pasta de tomate; 1 tsp sal kosher más al gusto; 0.5 tsp comino molido; 0.25 tsp polvo de chile; 1 chile serrano o jalapeño entero con tallo (opcional para un toque de picor suave); chile jalapeño; 0.5 cup guisantes congelados; 2 tbsp cilantro fresco picado, para adornar

Guarnición40 min6 porcionesFácil

Sobre esta receta

Un clásico, infalible arroz rojo mexicano con una rica base de tomate, arroz de grano largo tostado y especias cálidas. Este alimento básico de la estufa es profundamente sabroso, esponjoso cada vez, y combina perfectamente con tacos, enchiladas o carnes a la parrilla. La clave es tostar el arroz seco en aceite primero — es el paso que marca toda la diferencia.

Instrucciones

1
Add the chopped roma tomatoes, white onion, and garlic to a blender. Blend until completely smooth. You should have about 1 cup of tomato purée. Set aside.
2
Heat the vegetable oil in a large, heavy-bottomed saucepan over ^[medium-high heat] until shimmering. Add the dry, unrinsed long-grain white rice and stir constantly to coat every grain in oil.
3
Toast the long-grain white rice, stirring frequently, until it turns a deep golden-brown color — like the color of light caramel. This takes about 6–8 minutes and is the most important step for flavor. Don't rush it.
4
Pour in the blended tomato purée (it will sizzle loudly — that's normal). Stir to combine with the long-grain white rice, then add the chicken broth, tomato paste, kosher salt, cumin, and chili powder. Stir everything together until the tomato paste is dissolved.
5
If using, nestle the whole serrano or jalapeno pepper into the long-grain white rice — this adds a gentle warmth without making the dish spicy. Bring the mixture to a boil over ^[medium-high heat].
6
Once boiling, reduce the heat to ^[the lowest setting], place the lid firmly on the saucepan, and cook for 15 minutes. Do not lift the lid during this time — the trapped steam is what cooks the long-grain white rice evenly.
7
After 15 minutes, remove the saucepan from heat (keep the lid on) and let the long-grain white rice steam off-heat for 10 minutes. This resting step is essential for perfectly fluffy, non-mushy rice.
8
Remove and discard the whole pepper (if used). If adding peas, scatter them over the top now — the residual heat will warm them through in 2–3 minutes.
9
Fluff the long-grain white rice gently with a fork, taste and adjust kosher salt if needed, and garnish with fresh cilantro if desired. Serve immediately.

Arroz Rojo Mexicano

Guarnición40 min6 porcionesFácil

Sobre esta receta

Instrucciones

1
Add the chopped roma tomatoes, white onion, and garlic to a blender. Blend until completely smooth. You should have about 1 cup of tomato purée. Set aside.
2
Heat the vegetable oil in a large, heavy-bottomed saucepan over ^[medium-high heat] until shimmering. Add the dry, unrinsed long-grain white rice and stir constantly to coat every grain in oil.
3
Toast the long-grain white rice, stirring frequently, until it turns a deep golden-brown color — like the color of light caramel. This takes about 6–8 minutes and is the most important step for flavor. Don't rush it.
4
Pour in the blended tomato purée (it will sizzle loudly — that's normal). Stir to combine with the long-grain white rice, then add the chicken broth, tomato paste, kosher salt, cumin, and chili powder. Stir everything together until the tomato paste is dissolved.
5
If using, nestle the whole serrano or jalapeno pepper into the long-grain white rice — this adds a gentle warmth without making the dish spicy. Bring the mixture to a boil over ^[medium-high heat].
6
Once boiling, reduce the heat to ^[the lowest setting], place the lid firmly on the saucepan, and cook for 15 minutes. Do not lift the lid during this time — the trapped steam is what cooks the long-grain white rice evenly.
7
After 15 minutes, remove the saucepan from heat (keep the lid on) and let the long-grain white rice steam off-heat for 10 minutes. This resting step is essential for perfectly fluffy, non-mushy rice.
8
Remove and discard the whole pepper (if used). If adding peas, scatter them over the top now — the residual heat will warm them through in 2–3 minutes.
9
Fluff the long-grain white rice gently with a fork, taste and adjust kosher salt if needed, and garnish with fresh cilantro if desired. Serve immediately.