Red Rice
Rice cooked in tomato — Red Rice, Mexican rice, Simple Spanish Rice, Charleston Red Rice with andouille — the side dish that makes a weeknight plate.
★ side
sideRed Rice | Arroz Rojo
Red rice or Arroz Rojo is a popular Mexican side dish consisting of jasmine rice, tomatoes, garlic, onion and spices. The uncooked rice is first fried in neutral oil to prevent it from sticking together and to add a rich nutty flavor. The remaining ingredients are blended together, added to the rice and simmered on low to finish the cooking process. Red rice is almost always eaten as a complement to other dishes such as mole, refried beans, carne asada, picadillo, tacos, fried fish, fried chicken, chiles rellenos or vegetable soup.
Ashley PanIngredients
- 4 Tbsp Neutral Oil
- 3 cups Jasmine Rice - washed
- 2 Tomatoes - whole small dice
- 3 cloves Garlic
- 1/2 Yellow Onion - large small dice
- 32 oz Chicken Stock
- 2 tsp Chicken Bullion
- 2 tsp Tomato Bullion
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1/2 tsp Cumin
Instructions
- 1Heat oil in a large sauté pan on medium heat
- 2Add in the washed rice, fry for 8 minutes or until rice starts to brown (not burn)
- 3Add the remaining ingredients to a blender, blend on high for 30 seconds to 1 minute
- 4Transfer to the sauté pan with the rice, mix well
- 5Bring to a boil, cover and reduce heat to a low simmer. Do not uncover or mix the rice at this point. Cook for 30 minutes or until the rice has absorbed all the liquid and rice is tender.
- 6Serve and Enjoy!
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Open in Pepper →Rice That Tastes Like Something
Plain rice fills a plate. Rice cooked in tomato and onion, with the grains toasted in oil first, is the part people go back for seconds of.
Cooks on Pepper reach for this collection when dinner is a pan of chicken or a pot of beans and the plate needs one more thing that cooks while everything else finishes.
Every recipe here is a version of that pot: Red Rice | Arroz Rojo, Mexican rice, Simple Spanish Rice, Restaurant-Style Spanish Rice with a bouillon cube, Tomato Rice in a Rice Cooker, Charleston Red Rice with andouille, and two takes on Jollof Rice with red bell peppers and scotch bonnet.
Quick Tips
- 1
Rinse the rice first
Wash long-grain or jasmine rice in 2 or 3 changes of cool water until it runs mostly clear so the grains stay separate.
- 2
Toast the grains in oil
Fry the drained rice in a couple tablespoons of oil for 3 to 5 minutes, stirring, until it smells nutty and turns pale gold.
- 3
Keep the lid on
Once the liquid boils, cover and drop to low for 18 to 20 minutes without lifting the lid, or the steam escapes and the top layer stays hard.
- 4
Rest before fluffing
Pull the pot off the heat and let it sit covered 10 minutes, then fluff with a fork instead of a spoon.
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