Arroz Rojo
In Mexico, this popular rice dish is usually made with vine-ripened tomatoes. For best results, use good-quality canned tomatoes or, in the summer, shop for tomatoes at a farmers' market if you don't grow your own. Simple grilled meats or tomato-sauced main dishes pair perfectly with red rice.
Ingredients
Makes 4 to 6 servings
Step 1
Puree tomatoes, onion, and garlic in blender until smooth.
Step 2
Heat oil in heavy medium saucepan over medium-high heat. Add rice; stir until rice is pale golden, about 1 minute. Stir in tomato puree, then 1 cup hot water, carrot, peas, corn, cilantro sprigs, chiles, and salt. Bring to boil. Reduce heat to low, cover, and cook until almost all liquid is absorbed, about 12 minutes. Uncover and cook until rice is tender and all liquid is absorbed, about 10 minutes longer. Remove from heat, cover, and let stand 5 minutes. Discard cilantro and chiles. Fluff rice with fork.
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Reviews (64)
Back to TopClearly in the minority but this didn't turn out well. I used a medium grain Caltrose rice and it turned into risotto and not in a good way. Too much liquid so I would not recommend putting the juice in as others did. It had a nice flavor but terrible consistency. Would not make again.
Anonymous
Long Beach, CA
9/3/2018
我做了这个米饭一起去墨西哥干辣椒文胸ised Chicken recipe on this website. I had one modification: my guests didn't like peas and carrots so I replaced the vegetables with a can of corn with peppers. It turned out great. (Loved that I cooked the serrano chile in the rice to give it a little kick.) I'm going to try other modifications that have been recommended and I'm sure it will be even more delicious.
Anonymous
San Jose
4/7/2016
Love this rice dish paired with a Mexican pork dish and jicama salad.
svlockwood
Virginia
2/4/2013
Definitely enjoyed the dish. I had left over plain rice and spiced it up with this recipe as the outline. I had 14 ounces of really ripe fresh tomatoes I pureed with the onion and garlic after I de-seeded the tomatoes. I put the serrano chile in with the puree. Then I mixed that with the already cooked rice along with some cumin seed. Turned out like red rice and was enjoyed by the group.
KimBerlyandGary
Dana Point, CA
7/20/2011
I really enjoyed this rice. I used heirloom tomatoes and onions fresh from the garden, put them into the food processor to make a puree instead of using a can of tomatoes. I used about half of the oil recommended to 'toast' the rice. I added a little bit of salt at the end and omitted the carrots because I didn't have any, but otherwise followed the directions exactly. Very yummy-husband said he loved it!
Anonymous
8/27/2010
Actually mine came out good....I did use fresh tomatoes and I subsituted jalapeno's for the serannos....I also used scallions cause I had them and wanted to use them....I left the seeds in and it does have heat.....I think it's really good....
dmorgann
Scranton, Pa
7/12/2010
Well, I went to the trouble of making this, and ended up making another batch of my own devising, and didn't serve this one to my guests. My teenager called it "child rice" and that, indeed, is what it is: bland and looks like a toybox.
Anonymous
Toronto
11/27/2009
So simple to make, and turned out great! I even used frozen corn and peas, and it was just fine. Next time I will just add more chiles as it wasn't as spicy as I would have liked.
carchibald23
Sacramento, Ca
11/2/2009
Well I don't know where I went wrong but maybe it's because I forgot to saute the rice in the oil and so I just immediately added it to the tomatoes and water (with bullion). It's brown rice. It's been cooking for an hour and I've added at least 2 more cups of water over the last 1/2 hour, but the rice is still crunchy. And I burned my lip tasting it. I'm not having a good time with this.
mingum
nyc
9/24/2009
I've made this several times since my first review and it has really grown on me. Does work better if you use a blender, but definitely doable with ingredients chopped finely. This recipe is great for adding variations to, to your taste. With peas carrots, and corn or without any, or with just peas. Accomodates different chiles. The main thing is the garlic, tomato and onion mixture that really gives it the flavor. I added a bell pepper to the puree last time I made this and it turned out great too. I would definitely use pico de gallo, cayenne, or another spice to give some more flavor and add some heat.
Olivia724
5/13/2009
This was a tasty rice dish which I will probably make again; not exactly what I was looking for - I really have just been trying to figure out how to make classic Mexican rice like you get at a taqueria... this did not taste that authentic to me, but great flavor nonetheless... I made modifications based on ingredients I had available. Used 1 serrano & 1 bell pepper, chopped fine to be eaten in the dish rather than discarded after cooking. Also chopped the cilantro and did not discard but ate it as part of the dish. Used fresh chopped tomatoes (3 or 4 romas), did not blend ingredients. Added generous helpings of pico de gallo seasoning and a pinch of salt. It took longer for all the liquid to absorb than the recipe said. But had a nice hearty flavor, great served with beans and tortillas for a simple dinner or as part of a more elaborate meal.
Olivia724
4/20/2009
This fabulous and I generally have all the ingrediants, except for seranos and substitute jalapenos.
joanhb
Chicago
3/9/2009
I have made this dish too many times to count. This issue of bon appetit was fantastic. A great side if you are looking for something spicy with lots of flavor and color!
carrieanng
Portland, ME
12/30/2008
Absolutely love the rice! It is flavorful and tender. I did not have serrano, so I chopped up a jalapeno with the ribs and the seeds; did not drain the tomatoes as suggested by other reviewers; put in some diluted chicken stock instead of just water; and it came out smelling great and tasted great! I used it as a component for my bean and beef burrito (another recipe from epicurious), and it is fantastic!
Anonymous
Vancouver, BC
12/18/2008
Forgot to rate it.
Anonymous
Vancouver, BC
12/17/2008