Fast or Fancy

Mexican Rice (Arroz Rojo)

Prep: 10m

Cook: 10m

Servings: 4

A tasty rice common in Mexican dishes.

—Ingredients—

Fast

  • 3 tbsp neutral oil
  • 300g long grain rice
  • 1 1/2 tbsp boullion
  • 85g onion (~1/2 medium onion)
  • 150g deseeded roma tomatoes (~2 tomatoes)
  • 2 cloves garlic
  • 1 bunch cilantro, roughly chopped (optional)

Fancy

  • 3 tbsp neutral oil
  • 300g long grain rice
  • 600g chicken stock
  • 85g onion, diced (~1/2 medium onion)
  • 150g deseeded roma tomatoes, diced (~2 tomatoes)
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste (or 1/2c tomato sauce?)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 2 tsp salt
  • 1 jalapeno, diced
  • 1 bunch cilantro, roughly chopped (optional)

—Method—

Fast Method
  1. Add onion, garlic, tomatoes, bouillon, and 3c water to a blender. Blend.
  2. Toast rice 5m.
  3. Add sauce
  4. Bring to a simmer, reduce to low and cook for 20m.
  5. Once most of the moisture is absorbed, fluff the rice, re-cover, and allow to sit for 5m.
  6. Garnish with cilantro and serve.
Fancy Method
  1. Heat oil on medium. Add dry rice until starts to color. (~3m)
  2. Add onion, cook for 2m. Rice should be golden brown by now.
  3. Add tomatoes, garlic, and jalapeno. Cook 1m.
  4. Add 600g chicken stock, tomato paste, cumin and salt.
  5. Bring to a simmer, then reduce to low and cook for 20m.
  6. Once most of the moisture is absorbed, fluff the rice, re-cover, and allow to sit for 5m.
  7. Garnish with cilantro to serve.

—Notes—

  • Note 1
  • Note 2
  • Note 3

—Serving Ideas—

  • Suggestion 1
  • Suggestion 2
  • Suggestion 3

This needs more testing. Check water and tomato sauce amounts.

panda

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