Mexican · Free
Mexican Red Rice
Fluffy long-grain rice toasted in oil then simmered in a savory tomato broth until every grain is tender and separate. The classic arroz rojo that belongs alongside any Mexican main.
****+
Prep 10 min · Cook 25 min
Method
Place the rice in a fine-mesh strainer and rinse it under cool running water for about 30 seconds until the water runs mostly clear, then shake off the excess.
Heat the oil in a large 3-quart saucepan with a tight-fitting lid over medium heat until it shimmers.
Add the rinsed rice and cook, stirring often, for 4 to 6 minutes until the grains turn from white to a pale golden color and smell toasty.
Stir in the chopped onion and cook for 2 minutes until softened, then add the garlic and stir for 30 seconds until fragrant.
Pour in the tomato sauce and stir to coat the rice evenly, cooking for 1 minute until it looks slightly dry.
Add the warm chicken broth, salt, the peas and carrots if using, and nestle in the whole jalapeno if you like a mild background heat.
Bring the liquid to a boil over high heat, then immediately reduce the heat to low and cover with the lid.
Simmer undisturbed for 18 to 20 minutes; do not lift the lid, as the trapped steam is what cooks the rice evenly.
Remove the pot from the heat and let it rest, still covered, for 5 minutes so the grains finish absorbing the liquid.
Fluff the rice gently with a fork, remove the whole jalapeno, and serve warm.
Chef's tips
- Toasting the rice before adding liquid is the secret to fluffy, separate grains rather than a sticky clump.
- Resist lifting the lid while it simmers -- peeking lets out the steam the rice needs to cook through.
- Warming the broth before adding it keeps the pot from dropping temperature and helps the rice cook evenly.
Cooking times vary by equipment -- cook to temperature and to taste.
