Arroz Rojo

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 8 servings
Garlic, onion and tomatoes are the building blocks to this bright-colored rice known in Mexico as arroz rojo.


  1. Heat 1/4 cup vegetable oil in a large saucepan over high heat. Add 2 cups white rice; toast 3 minutes. Puree 1 chopped cored large tomato, 1/2 chopped small white onion, 1 garlic clove and 1 teaspoon kosher salt in a blender. Add to the rice and cook, stirring, until almost dry, about 5 minutes. Stir in 3 cups chicken broth and 2 tablespoons chopped cilantro; bring to a boil. Reduce the heat, cover and simmer until the liquid is absorbed, 20 minutes. Let sit, covered, 10 minutes. Fluff the rice with a fork, season with salt and pepper and top with more cilantro.