Mexican Red Rice (Arroz Rojo)

This is my go-to quick lunch/dinner if I’m in a rush or just craving some delicious Mexican-style food. This one-pot red rice is as easy as it gets, taking just half an hour to make. It’s healthy and packed full of amazing Mexican flavour and spice. A must try recipe for anyone who loves Mexican food!

mexican red rice (arroz rojo)
Easy to cook and very tasty

(Serves 8-10)

Ingredients:

1 tablespoon olive or vegetable oil

1 white onion, diced

2 cloves garlic, finely chopped

1 red bell pepper, diced

1 yellow bell pepper, diced

1 teaspoon ground cumin

1 teaspoon ground cilantro/coriander

1/2 teaspoon smoked paprika

Pinch chilli flakes or powder (optional)

2 tablespoons tomato purée

450g (2 cups) long grain rice

900ml (4 cups) chicken or vegetable stock

Juice of 1 lime

Method:

  1. Heat the oil in a large saucepan. Sauté the chopped onion, garlic and peppers for about 5 minutes until they’re starting to soften slightly. Season generously with salt and pepper.
  2. Add the garlic and spices (cumin, cilantro/coriander, paprika and chilli) and toast for a minute or so until fragrant. Add the tomato purée and cook for a further minute.
  3. Now add the rice and cook for another couple of minutes to toast slightly making sure it doesn’t catch too much on the bottom of the pan. Add the stock and bring up to the boil.
  4. Once boiling either simmer for 20 minutes until the rice is cooked and all the stock has been absorbed and the rice is fluffy or alternatively you can braise the rice in the oven for the same amount of time at 200°C / 180°C Fan / 400°F / Gas Mark 6. Tip: Use a fork to stir the rice, this will ensure that the rice will be fluffy and not sticky.
  5. Take off the heat and add the lime juice, fluff the rice with a fork. Season with extra salt and pepper if needed and then cover and allow the flavours to infuse for 5-10 minutes before serving, then serve the rice warm or cold. Rice once cooled completely to room temperature will store in an airtight container for up to 4-5 days. Don’t reheat rice more than once.

DSC01237

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.