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Mexican Red Rice (Arroz Rojo)

My friend, Maria Elena, shared this recipe with me after my struggles with arroz rojo. It produces the perfect texture and flavor for this traditional Mexican side dish.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Melissa Hiatt (Making it Sweet)

Ingredients

  • 2 plum/roma tomatoes finely chopped
  • 2 tbsp. vegetable oil
  • 1 cup onion minced
  • 2 cloves garlic minced
  • 1 cup long grain rice
  • 1 ¾ cup chicken broth vegetable broth or water is good, too
  • ¼ cup tomato sauce
  • ¼ cup chopped fresh cilantro
  • 1 tsp. dried oregano
  • salt and pepper to taste I used about 1 teaspoon of salt and about 1/4 tsp of pepper

Instructions

  1. Heat the oil in a pot over medium heat.
  2. Add the onions and sauté until translucent (about 2-3 minutes).
  3. Add the garlic and stir in the rice. Cook until slightly toasted, about 3 minutes.
  4. Add the broth, tomato sauce, and chopped tomatoes, bring to a boil.
  5. Add the cilantro, oregano and salt and pepper to taste.
  6. Reduce heat to low and cover and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
  7. After 15 minutes, turn off the heat and let the rice rest, covered for 8 minutes.
  8. Fluff with a fork and serve.

Recipe Notes

You may omit the cilantro if you're not a fan of the flavor. I personally like it - but the rice without cilantro tastes just as good.