Authentic Mexican Red Rice
This vibrant and aromatic Mexican red rice, also known as "arroz rojo," is a staple side dish in Mexican cuisine. It's flavorful and pairs perfectly with a variety of main courses. Follow this easy recipe, which includes a few shortcuts, to bring this authentic and traditional dish to your table.
Ingredients:
🍚 1 cup of long-grain white rice
💧 2 cups of water
🍅 1 Roma tomato
🧅 1/4 of a small onion
🧄 1 garlic clove
🌿 1/4 tsp of cumin seeds
🛢️ 3-4 tbsp of neutral cooking oil
🧂 1/2 tsp of salt
🧅 2-3 tbsp of thinly sliced onion (optional)
🌶️ 1 serrano pepper (optional)
🌿 a few stems of cilantro (optional)
Instructions:
- Prepare the Spice Mix: In a molcajete or a mortar and pestle, grind the cumin seeds and garlic clove together. Add a small amount of the measured water to ensure the mixture can be transferred easily to the pan.
- Tomato and Onion Blend: In a blender, add the Roma tomato and the 1/4 onion. Pour in a little bit of the remaining water—just enough to help blend—and process until smooth. Set the mixture aside.
- Fry the Rice: Heat the neutral cooking oil in a medium-sized pan over medium heat. Add the long-grain white rice and fry it until it becomes golden brown, stirring occasionally to ensure even cooking.
- Cook the Rice:
- Add the sliced onion to the pan (if using) and sauté briefly.
- Pour in the tomato-onion blend, then add the cumin-garlic mix. Rinse the blender with a little of the reserved water to ensure nothing is wasted and add it to the pan as well.
- Increase the heat to high and wait for the mixture to begin bubbling.
- Season and Simmer: Season the mixture with salt. Place the serrano pepper and cilantro stems on top if using. Cover the pan with a lid, reduce the heat to very low, and cook for 10-15 minutes without lifting the lid. This will allow the rice to steam and absorb the flavorful liquid fully.
- Finish and Serve: Once the rice is cooked, turn off the heat. Remove the lid, stir the rice gently and replace the lid, leaving it slightly ajar. Allow it to rest for a few minutes before serving.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: This recipe serves approximately 4 people as a side dish.
Cooking Tips:
- Using a non-stick pan can prevent the rice from sticking during frying.
- Customize the spice level by adjusting the amount of serrano pepper, or omit it entirely for less heat.
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YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine
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