Side Dish: Mexico – Mexico City – Arroz Rojo (Mexican Red Rice)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 23 min

Additional 5 min

Total 43 min

Ingredients

- 3 tbsp (45 ml) vegetable oil or mild olive oil
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear and drained
- 1/2 medium white onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced (about 6 g)
- 3 medium plum (Roma) tomatoes, blended to about 1 1/2 cups (360 ml) tomato purée
- 2 1/2 cups (600 ml) warm chicken broth (caldo de pollo) or vegetable broth
- 3/4 cup (115 g) frozen peas
- 3/4 cup (115 g) carrots, finely diced
- 1 bay leaf
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/4 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh cilantro for garnish (optional)

Instructions

Short Description:
A classic Mexico City side of long-grain rice cooked in a tomato-based broth until tender and red, finished with tender carrots and sweet peas. The result is fluffy, slightly sweet rice that pairs with a wide range of savory mains.

Regional Notes:
This Mexico City variation uses a tomato-purée broth and includes diced carrots and peas, which add a gentle sweetness and color contrast. Compared with other regional arroces that may be plainer or spicier, this version emphasizes tomato flavor and vegetables to complement central Mexican mains.

1. Prepare the tomato purée: place the plum tomatoes in a blender and puree until smooth. Set aside. Warm the chicken broth and keep it near the stove.
2. Heat 3 tbsp (45 ml) oil in a medium heavy-bottomed saucepan over medium-high heat. Add the drained rice and toast, stirring frequently, until grains are light golden and a nutty aroma develops, about 6–8 minutes.
3. Push the rice to the side, add the chopped onion and sauté 2–3 minutes until softened, then stir in the minced garlic and cook 30–45 seconds until fragrant.
4. Pour in the tomato purée carefully (it may sputter) and cook, stirring, 2–3 minutes to cook raw tomato flavor out and blend with the rice.
5. Add the warm chicken broth, bay leaf, salt, pepper, and sugar (if using). Stir once to combine. Add the diced carrots (do not add peas yet).
6. Increase heat to bring the pot to a gentle boil, then reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes.
7. After 15 minutes, remove the lid and scatter the frozen peas over the top (do not stir). Recover and continue cooking on low until liquid is absorbed and rice is tender, about 3–5 more minutes.
8. Remove from heat and let rest, covered, for 5 minutes. Remove the bay leaf, then fluff the rice gently with a fork to incorporate peas and distribute carrots.
9. Taste and adjust salt if needed. Transfer to a serving dish and garnish with chopped cilantro if desired. Serve warm as a side to grilled meats, stews, or tacos.