Arroz Rojo (Mexican Red Rice)
Fluffy rice toasted in oil, then simmered in a blended tomato, onion and garlic broth with peas and carrots. The classic side for almost every Mexican main dish.
Servings
Ingredients
Nutrition
Per serving
Steps
Rinse the rice
Put the rice in a sieve and rinse under cold running water, swishing it with your hand, until the water runs almost clear. Shake well and let it drain for a few minutes; dry rice fries better.
- 300 g rice
✅ Done when: water runs almost clear and rice is well drained
Blend the tomato base
Put the tomatoes, onion and garlic in a blender with 125 ml of the stock and blend until smooth, with no visible chunks.
- 300 g tomatoes
- ¼ white onion
- 1 garlic clove
- 125 ml vegetable stock
✅ Done when: mixture is smooth and pourable
Fry the rice
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Add the liquids
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Simmer
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Rest and fluff
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Rinse the rice
Put the rice in a sieve and rinse under cold running water, swishing it with your hand, until the water runs almost clear. Shake well and let it drain for a few minutes; dry rice fries better.
- 300 g rice
✅ Done when: water runs almost clear and rice is well drained
Blend the tomato base
Put the tomatoes, onion and garlic in a blender with 125 ml of the stock and blend until smooth, with no visible chunks.
- 300 g tomatoes
- ¼ white onion
- 1 garlic clove
- 125 ml vegetable stock
✅ Done when: mixture is smooth and pourable
Fry the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the liquids
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and fluff
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The Story Behind the Dish
Rice came to Mexico with the Spanish in the 16th century, and Mexican cooks quickly gave it their own twist by frying it first and cooking it with native tomatoes.
In Mexico it's called 'sopa seca', dry soup, because it's traditionally served as its own course after a brothy soup and before the main dish.
⭐ Why It's Famous
It's the essential partner to mole, carnitas, chiles rellenos and countless other dishes.
💡 Fun Fact
Frying the rice before adding liquid is the secret that keeps every grain separate and gives it a lightly nutty flavour.
All over Mexico
23.63°N, -102.55°W
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