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- Diet & lifestyle
- Vegetarian meals
Flavoured with a small amount of spicy chorizo sausage and crushed dried chillies, this is a traditional taste of Mexico. A quick-to-prepare guacamole and soft flour tortillas complete the meal.
2 people made this
- 2 tbsp vegetable oil
- 75g chorizo sausage, chopped
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 200g long-grain brown rice, rinsed
- 2 x 400g cans chopped tomatoes
- ½ tbsp tomato purée
- 140g frozen sweetcorn
- 140g frozen peas
- 1 bay leaf
- 200ml vegetable stock or water
- ½ tsp crushed dried chillies, or to taste (optional)
- ½ tsp sugar
- TO GARNISH sprigs of fresh coriander, lime wedges
- TO SERVE 4 flour tortillas
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Heat the oil in a large flameproof casserole or saucepan with a tight-fitting lid over a moderately high heat. Add the chorizo sausage and stir for 2 minutes. Add the onion and garlic and continue cooking for 3–5 minutes, stirring, until they are soft.
- Add the rice to the pan and stir for 1 minute, then stir in the tomatoes with their juice, the tomato purée, sweetcorn, peas, bay leaf, vegetable stock, crushed chillies, if using, and sugar.
- Slowly bring to the boil, stirring occasionally, then reduce the heat to low, cover the pan tightly and leave to simmer for 30–40 minutes until the rice is tender and all the liquid is absorbed. Season to taste.
- When the rice has finished cooking, remove from the heat and leave to stand for 5 minutes, with the pan covered. Heat the flour tortillas under a hot grill. Garnish the rice with coriander and lime wedges and serve with the warm tortillas.
In Mexico, this popular ‘red rice’ dish is made with fresh, bright red, juicy tomatoes. When you have well-flavoured fresh tomatoes, use 600g, deseeded and chopped, in place of the canned tomatoes and increase the amount of stock or water to 600ml.
Several factors, such as the width of your pan, will affect the cooking time for the rice. It is ready when the grains are tender and all the liquid has been absorbed. Add a little extra stock or water if needed.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
My Kind of food, but ramped it up with chillies1 The guacamole dip that goes with it in the book is absolutely mouth watering! A great dish for getting nearly all your fruit/veg needs a day!-12 Aug 2011
Arroz Rojo | Mexican Red Rice Recipe
Learn the ingredients, techniques, and three secrets of cooking the perfect Arroz Rojo or Mexican red rice that yields fluffy and unbelievably savory dishes.
If you love Spanish rice, I’m sure you’ll love this recipe I have to share. For me, it’s the easiest recipe for a plate of Spanish rice. You can make it as spicy as you want, and it’s much better than what you get in Mexican cafes.
Most importantly, it’s homemade, and the recipe has three secrets, which even my Mexican friend never knew about!
- 1 cup long-grain rice
- 2 tablespoons vegetable oil
- 1 white onion, chopped
- 1 garlic clove, minced
- 1 small serrano chile, finely chopped
- 1 can (about 15 oz.) diced or chopped tomatoes, drained
- 1 ½ cups reduced-sodium chicken broth
- ¾ teaspoon kosher salt
Put rice in a pot and cover with an inch of cold water. Swish around until water is milky pour off water. Repeat rinsing twice then drain rice well in a colander and let dry 15 minutes.
Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes then increase heat to medium and cook until rice starts to turn golden, 6 to 8 minutes, stirring often. Meanwhile, in a blender, purée onion, garlic, chile, and chopped tomatoes.
Add tomato purée to rice, increase heat to high, and cook, stirring, until purée has been mostly absorbed, about 3 minutes (it will bubble and spatter). Stir in chicken broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 to 20 minutes. Let stand 10 minutes.
Arroz Rojo (Mexican Red Rice)
This Arroz Rojo (Mexican Red Rice) is seriously delicious, and is vegan and gluten-free. Serve with quesadillas, fajitas, burritos, beans, and veggies.
Don’t miss making this Arroz Rojo. This Mexican red rice is incredible served with tacos, burritos, enchiladas, or the quesadillas I posted last week.
I’m getting fabulous flavor with this Arroz Rojo is blending canned and sun-dried tomatoes, dry-toasting the rice, boosting the flavor with broth, and stirring through some cilantro, green onions, lime juice, salt, and pepper.
Cooking your rice and other grains in broth infuses them with so much flavor, and when you use the Massel broth I’ve use you don’t need to add as much salt.
Like most Aussies, I’ve grew up using Massel broth, and would never use anything else. This family-owned company is a household name in Australia, enjoying about 70% of the market. Why? Because the quality and flavor is superior to anything else on offer, and all of their products are gluten-free, vegan, and kosher.
I am so excited that Massel products (bouillon cubes, powder, and liquid) are now available in the United States, and I’m really proud to be their ambassador. I’m loving getting all of your emails about how much you love the product. For those of you who haven’t tried it, use the store locator to find out where you can get Massel in your area or get it online from Amazon.
You can get Massel broth in concentrated liquid stock, bouillon cubes, handy travel 7’s cubes, and all-purpose bouillon powder and seasoning. You can get Massel broth in three flavors – vegetable, chicken, and beef, and they are all vegan! The chicken broth literally tastes like it’s made with chicken fat, but it is vegan. For those of you avoiding aliums (onions, leeks, scallions, shallots, chives, garlic) the Massel 7’s cubes are allium-free.
Don’t miss making this Arroz Rojo. This Mexican red rice is so versatile and amazing.
Why Make Homemade Mexican Rice?
Can&rsquot I just get a box from the store?
But really, this dish is so simple to make that you shouldn&rsquot think you need to reach for the boxed mix.
And, if you need them, here are a few more reasons to convince you why making it yourself is better.
- Making it yourself takes just as long as making it from the box
- Your veggies will be fresh, not re-hydrated
- Homemade is lower in sodium than the box mix
How to Make Arroz Rojo – Step by Step
Step 1: Add tbsp of vegetable broth to a medium sized pot. Add minced garlic. Sauté for 1-2 minutes. Add chopped carrots and cook for an additional 3-5 minutes.
Step 2: Place fire roasted tomatoes into a food processor. Blend until a smooth puree forms.
Step 3: Add the rice, vegetable broth, and tomato puree to the pot with the garlic and carrots. Add the slices of jalapeño. Bring the water and rice to a boil on medium-high heat. Reduce to medium heat, cover, and cook for 35-45 minutes.
Step 4: Taste the rice to see if it is cooked. Add a bit more water or broth if needed.
Step 5: After rice is cooked stir in the frozen peas.
Step 6: Serve topped with fresh cilantro.
Mom’s Spanish Rice
- 2 tbsp Salad oil
- 1 1/3 c Rice
- 2 TB minced onion
- 1 lb chuck/hamburger
- ½ ts Salt
- 2 8 oz cans tomato sauce
- From: Mom. In hot fat in skillet, cooker rice with onion and beef till golden brown.
- Add salt and rest of ingredients simmer, covered until rice is tender. Makes 4 servings. For more Asian rice dishes information see details.
5-Ingredient Mexican-Inspired Rice (Arroz Rojo)
This recipe makes me think of one of my favorite Mexican restaurants in my home town – the type of place that serves huge combo plates of rice, refried beans and carnitas, all covered in cheese.
Mexian-Inspired Rice Ingredients
We’re moving next week, which means this week we’re starting to pack everything we own into boxes, and we’re eating everything that’s not part of our most basic food storage. All I have left to cook with is basic, shelf-safe staples, (along with my weekly produce) and the most essential cookware. Luckily, this recipe only requires 5 or 6 basic ingredients, and a pot.
This recipe is a version of the popular side dish served in Mexican restaurants in the United States.
I cheated a little in calling this 5 ingredient rice, because I added diced green chiles to mine, but the chiles are totally optional. The great thing about this recipe is that once you have the recipe and process down, you can make however you’d like depending on your tastes or what you have in the pantry. Sometimes I like to add fresh peppers and onions, change up the spices, or substitute salsa for tomato sauce.
This recipe was also perfect for a moving week because it’s so simple and quick to prepare. It literally takes 5 minutes to get everything ready, then it cooks for 20 minutes, and it’s done.
One step I really don’t recommend that you skip when making Spanish Rice is lightly toasting the rice before you cook it. The first few times I made Spanish Rice, the recipes I worked from didn’t say to toast the rice, and I was always disappointed by the texture it turned out too clumpy and mushy for my taste.
Tonight I’m serving this rice in tacos with my Best Ever Mexican Black Beans, but I also love adding it to burritos and enchiladas with my favorite Crock-Pot Cilantro Lime Shredded Chicken, or just serving it as a side dish with a variety of main courses.
Yes, you can. You will need to check your particular rice cooker for the quantity of liquid to add. If your rice cooker doesn’t have the functionality to saute the onion and rice first, you can do that separately or not bother. It will still be delicious.
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Such a simple dish with simple ingredients that you’re bound to have on hand, your family will absolutely devour this. If you want to serve this Spanish Red Rice as a main, just add some simple fried sausage or chorizo and you’ll have a very satisfying dinner indeed.