# Mexican Red Rice (Simplified) **Servings:** 4 | **Prep Time:** 5 minutes | **Cook Time:** 20 minutes Simplified Mexican red rice using tomato paste and plenty of garlic — no fresh onions or tomatoes needed. Rich, savory, and ready in 20 minutes. ## Ingredients - 1.5 cups long-grain white rice - 2 tbsp olive oil or vegetable oil - 4 garlic cloves, minced - 2 tbsp tomato paste - 2.5 cups chicken broth - 1 tsp cumin - 0.5 tsp chili powder - 0.75 tsp salt - 0.5 cup frozen peas (optional) - 2 fresh cilantro sprigs, for garnish ## Instructions ### 1. Toast the rice Do NOT rinse the rice. The surface starch is essential. Heat the oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the dry rice and stir constantly, toasting until the grains turn golden brown. (About 5 minutes) ### 2. Cook the garlic Reduce heat to medium. Add the garlic and cook, stirring, for about 1 minute until fragrant and softened (don't let it brown). ### 3. Add tomato paste and spices Stir in the tomato paste, cumin, chili powder, and salt. Cook for 1–2 minutes, stirring frequently, until the tomato paste coats the rice. ### 4. Simmer Pour in the chicken broth. Stir once to combine, then bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer until the liquid is fully absorbed. (About 18 minutes) ### 5. Rest and add peas If using peas, scatter them over the top of the rice without stirring, then re-cover and let steam for 5 minutes off the heat. ### 6. Fluff and serve Fluff gently with a fork, taste for seasoning, and garnish with cilantro. Serve hot. ## Notes **Do not rinse the rice** — the surface starch helps the grains absorb flavor and achieve the right texture. **The toasting step is key** — don't skip it. Browning the dry rice in oil gives it a nutty flavor and keeps the grains separate. **Need more vegetables?** Add diced carrots, corn, or jalapeño at the same time as the garlic. **Make it vegetarian:** Swap chicken broth for vegetable broth. **Taste adjustment:** If the tomato paste flavor is too strong, reduce to 1.5 tbsp and add an extra 0.25 cup of broth. # Original Recipe # Mexican Red Rice (Arroz Rojo) **Servings:** 4 | **Prep Time:** 5 minutes | **Cook Time:** 20 minutes Classic restaurant-style Mexican red rice, toasted and simmered in tomato and chicken broth with warm spices. Rich, savory, and the perfect base for any Mexican meal. Flexible with tomatoes and onions — use what you have. ## Ingredients - 1.5 cups long-grain white rice - 2 tbsp olive oil or vegetable oil - 0.5 cup white onion, finely diced (see notes for alternatives) - 3 garlic cloves, minced (or 4-5 if omitting onion) - 1 cup Roma tomatoes, diced OR salsa OR canned tomatoes (see notes) - 2 cups chicken broth - 1 tbsp tomato paste (optional; skip if using salsa) - 1 tsp cumin - 0.5 tsp chili powder - 0.75 tsp salt - 0.5 cup frozen peas (optional) - 2 fresh cilantro sprigs, for garnish ## Instructions ### 1. Toast the rice (do not rinse first) Do NOT rinse the rice. The surface starch is essential — it helps the grains absorb the tomato flavor and gives the rice its characteristic texture. Heat the oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the dry rice and stir constantly, toasting until the grains turn golden brown. (About 5 minutes) ### 2. Cook the aromatics Reduce heat to medium. Add the onion (or your substitute) and garlic and cook, stirring, until the onion softens and becomes translucent (or about 1 minute if using extra garlic). (About 3 minutes) ### 3. Add tomato (or substitute) and spices Stir in the tomatoes, tomato paste, cumin, chili powder, and salt. Cook for 2 minutes, stirring frequently, until the tomato breaks down slightly and coats the rice. (About 2 minutes) ### 4. Simmer Pour in the chicken broth. Stir once to combine, then bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer until the liquid is fully absorbed. (About 18 minutes) ### 5. Rest and add peas If using peas, scatter them over the top of the rice without stirring, then re-cover and let steam for 5 minutes off the heat. ### 6. Fluff and serve Fluff gently with a fork, taste for seasoning, and garnish with cilantro. Serve hot. ## Notes **Do not rinse the rice** — the surface starch helps the grains absorb flavor and achieve the right texture. **Tomato substitutes (use ~1 cup total):** - Salsa (mild, medium, or hot) — use 1 cup and reduce broth to 1.5 cups; skip the tomato paste - Canned diced tomatoes — drain well and use 1 cup - Tomato juice or V8 — use 1 cup, skip the tomato paste - Just tomato paste — use 2 tbsp with an extra 0.5 cup of broth (less saucy but still tasty) **Onion substitutes (use ~0.5 cup equivalent):** - Skip the onion entirely — you already have plenty of garlic and spice - Shallots — same amount - Leeks (white part only) — finely sliced - Scallions/green onions — add at the end after fluffing for fresher taste - Extra garlic — use 4–5 cloves instead of 3 **The toasting step is key** — don't skip it. Browning the dry rice in oil gives it a nutty flavor and keeps the grains separate. **Add-ins:** Diced carrots, corn, or jalapeño are all great additions — add them with the onion. **Make it vegetarian:** Swap chicken broth for vegetable broth.