Side Dish: Mexico – Hidalgo, Central Mexico – Arroz Rojo

Serving Size: 6

Approximate Time

Prep 15 min

Cook 22 min

Additional 10 min

Total 47 min

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 tbsp (45 ml) vegetable oil or rendered pork lard
- 1 small white onion, finely chopped (about 110 g)
- 2 cloves garlic, peeled (about 6 g)
- 3 medium Roma tomatoes (about 340 g), quartered
- 1–2 serrano chiles, stemmed (to taste) (about 10–20 g)
- 1 small poblano pepper, roasted, peeled, seeded and chopped (about 120 g)
- 4 cups (960 ml) chicken stock, preferably homemade or low-sodium
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) ground cumin (optional)
- 1/2 cup (75 g) frozen peas (optional)
- 1/2 cup (80 g) diced carrots, fresh or frozen (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lime wedges for serving (optional)

Instructions

Short Description:
A classic Mexican red rice made with toasted long-grain rice and a bright purée of fresh tomatoes and chiles, cooked until fluffy and slightly separated. It complements stews, grilled meats, and mole typical of Hidalgo meals.

Regional Notes:
This Hidalgo-style Arroz Rojo emphasizes fresh Roma tomatoes and local fresh chiles (serrano and a roasted poblano) rather than only dried chiles or canned tomato products, producing a fresher, brighter flavor typical of Central Mexico. Rice is toasted to a nutty golden color before adding the tomato-chile purée and stock, a hallmark of home-style Mexican arroz.

1. Make the tomato-chile purée: In a small pot, combine the quartered Roma tomatoes, 1 clove garlic, and the serrano chiles with 1/2 cup (120 ml) of the chicken stock. Bring to a gentle simmer and cook 5 minutes until tomatoes soften. Transfer to a blender, add the roasted poblano and blend until smooth. Strain the purée through a fine sieve into a bowl and set aside.
2. Toast the rice: Heat the oil in a wide heavy-bottomed skillet or saucepan over medium heat. Add the rinsed rice and cook, stirring frequently, until grains are opaque and begin to turn golden (5–7 minutes). Watch carefully to avoid burning.
3. Sauté aromatics: Push the rice to the side briefly, add the remaining garlic clove (minced) and half the chopped onion to the oil, and sauté 1–2 minutes until translucent and fragrant. Stir everything together.
4. Add purée and seasonings: Pour the strained tomato-chile purée into the rice and cook, stirring, 2–3 minutes to reduce slightly and allow flavors to meld. Add the remaining chicken stock, the remaining chopped onion, 1 tsp (5 g) salt, and the cumin if using. Stir once to combine.
5. Simmer covered: Bring the pot to a boil, reduce heat to low, cover tightly, and simmer gently for 15 minutes. After 10 minutes, scatter the peas and diced carrots over the rice (if using) and replace the lid to finish cooking.
6. Rest and finish: Turn off the heat and let the rice rest, covered, 5–10 minutes. Remove the lid, discard any bay leaf if used, and fluff the rice gently with a fork. Taste and adjust salt.
7. Garnish and serve: Stir in most of the chopped cilantro, reserve a little for garnish, and serve warm with lime wedges if desired.