Arroz Rojo

Fluffy Mexican red rice toasted in oil and simmered with blended tomato, onion and garlic.

TIME BREAKDOWN
Prep: 10 min
Cook: 25 min
Total: 35 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 250g long-grain rice
  • 3 tbsp vegetable oil
  • 3 ripe tomatoes, roughly chopped
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, peeled
  • 400ml vegetable stock, hot
  • 1/2 tsp ground cumin
  • 1 tsp fine salt
  • 1/2 carrot, finely diced
  • 50g frozen peas
  • 1 whole jalapeño (optional)
  • Small bunch fresh coriander, chopped

Method

  1. Rinse the rice in cold water until it runs clear, then soak in hot water for 10 minutes and drain well.

  2. Blend the tomatoes, onion and garlic until smooth; you need about 250ml of purée.

  3. Heat the oil in a large lidded pan and fry the rice over a medium heat for 5 minutes, stirring, until pale golden.

  4. Pour in the tomato purée and cook for 2 minutes, stirring, until it is mostly absorbed.

  5. Add the hot stock, cumin, salt, carrot, peas and whole jalapeño if using. Bring to the boil, cover and reduce to the lowest heat.

  6. Cook for 15 minutes without lifting the lid, then rest off the heat for 10 minutes. Fluff with a fork and scatter with coriander.