Mexican cuisine · Dough, Pasta & Rice

Arroz Rojo

Mexican red rice, cooked in tomato and stock – the side dish without which no plate is complete.

Ingredients · for 4 servings

• 300 g long-grain rice
• 3 tomatoes
• 1/2 onion
• 2 garlic cloves
• 600 ml vegetable stock
• 1 carrot
• 50 g peas (frozen)
• 4 tbsp oil
• Salt

Instructions

1. Rinse the rice in cold water until it runs clear, and drain well.
2. Toast the dry rice in the oil for 5–7 min until golden – this step gives the nutty flavor and is non-negotiable.
3. Purée the tomatoes, onion and garlic with a little stock until smooth.
4. Pour the tomato purée over the rice and simmer for 2 min.
5. Add the remaining stock, diced carrot and peas, season with salt and stir once.
6. Cook covered on the lowest heat for 18 min, then let rest for 10 min – don't stir in between or it will turn sticky.