Side Dish: Mexico – Mexico State, Central Mexico – Arroz Rojo (Red Rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Additional 5 min

Total 42 min

Ingredients

- 1 1/2 cups (300 g) long-grain white rice
- 2 tbsp (30 ml) vegetable oil
- 2 medium roma (plum) tomatoes, about 8 oz (225 g) total, blended with 1/2 cup (120 ml) water to yield about 1 cup (240 ml) tomato puree
- 1/2 medium white onion, chopped (about 1/2 cup / 75 g)
- 2 cloves garlic
- 1 cup (140 g) frozen peas and diced carrots mix (or fresh if available)
- 2 cups (480 ml) low-sodium chicken broth (or vegetable broth)
- 1 bay leaf
- 1 tsp (5 g) fine salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh cilantro (optional, for garnish)

Instructions

Short Description:
A classic Central Mexican arroz rojo made by toasting long-grain rice and cooking it in a bright tomato-garlic-onion broth, finished with peas and carrots for color and local produce flavor. It is a staple accompaniment to stews, grilled meats, and mole in Mexico State households.

Regional Notes:
This Mexico State variation emphasizes toasting the rice until golden and using blended roma tomatoes with sautéed onion and garlic to build the broth; peas and diced carrots are commonly added here to reflect local agricultural produce. Compared with coastal or northern versions, it is less likely to include chiles or heavy spices, keeping a clean tomato-forward flavor.

1. Rinse the rice in a fine-mesh sieve under cold running water, rubbing the grains together, until the water runs clear; drain well.
2. Heat the vegetable oil in a medium heavy-bottomed saucepan over medium heat. Add the drained rice and toast, stirring frequently, until the grains are pale golden and fragrant, about 6–8 minutes. Be careful not to burn.
3. Meanwhile, place the tomatoes, chopped onion, and garlic in a blender with 1/2 cup (120 ml) water and blend until smooth to make the tomato-onion-garlic puree.
4. When the rice is golden, pour the tomato puree into the pan (it may sputter); stir and cook for 3–4 minutes to deepen the tomato flavor and reduce rawness.
5. Add the chicken broth, bay leaf, salt, and pepper; stir once to combine. Bring to a gentle boil over medium-high heat.
6. Stir in the peas and carrots, then reduce the heat to low and cover the pan tightly. Simmer gently for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove the pan from the heat and let rest, covered, for 5 minutes. Discard the bay leaf and fluff the rice with a fork.
8. Taste and adjust seasoning with additional salt if needed. Sprinkle chopped cilantro over the top if using and serve warm as a side dish.