Arroz Rojo Mexicano
Riquísimo Cocina Mexicana fries the rice dry in oil first, then strains the tomato purée straight into hot oil, two concentrations before the grains ever meet liquid.
Arroz rojo earns its place as the standard rice of the Mexican table not through spicing but through process: each grain must arrive in the pan completely dry, then fry in oil until it turns the color the recipe describes as miel ámbar, honey-amber, before any liquid touches it. Riquísimo Cocina Mexicana also strains the blended tomato purée directly into hot oil, cooking it down until it shifts from pink to a deep red-orange before it ever meets the rice. That two-step concentration is what gives the final grains their color and their separation.
What you'll need
Serves 4 · Estimated — adjust if needed
- 1 cup / 185g / 6.5ozarrozLong-grain white rice1 cup / 185g / 6.5ozLong-grain white ricearroz
- 2tomates rojosTomato2Tomatotomates rojos
- ¼ medium onioncebolla enteraWhite onion¼ medium onionWhite onioncebolla entera
- 2 clovesdientes de ajoGarlic2 clovesGarlicdientes de ajo
- 2 cups / 480ml / 16fl ozconsomé de polloChicken broth2 cups / 480ml / 16fl ozChicken brothconsomé de pollo
- to tastesalSaltto tasteSaltsal
- to tasteCilantroCilantroto tasteCilantroCilantro
- 1Chile SerranoSerrano chile1Serrano chileChile Serrano
Cook it through
One step at a time.
- Step 101Step 01 / 08
Rinse and dry rice
Lavar y secar el arrozPlace 1 cup / 185g of rice in a bowl and cover with water. Stir gently several times — the water will turn cloudy from the starch. Drain through a fine-mesh strainer and repeat until the water runs completely clear. Spread the rice in the strainer and let it drain and air-dry for about 10 minutes. It must be completely dry before frying.
Timer · 10 minIn the app · Timer10 min - Step 202Step 02 / 08
Blend tomato purée
Licuar el puré de tomateAdd the 2 tomatoes, ¼ onion, 2 garlic cloves, and a small splash of chicken broth to a blender. Blend until completely smooth.
Timer · 3 minIn the app · Timer3 min - Step 303Step 03 / 08
Strain and reduce purée
Colar y sofreír el puréHeat a drizzle of oil in a pan over medium heat. Pass the blended tomato mixture through a fine-mesh strainer directly into the hot pan, pressing to extract the liquid and discard the pulp. Stir and cook over medium-low heat, stirring frequently, until the purée deepens from pink to a rich red-orange color. Turn off the heat and set aside.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 404Step 04 / 08
Toast rice until amber
Freír el arroz hasta color ámbarIn a second pan, heat a generous drizzle of oil over medium heat. Once hot, add the completely dry rice and stir continuously but gently. Fry until the grains turn translucent and then progress to a golden amber color — not white, not brown, but honey-amber. This takes about 8–10 minutes.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 505Step 05 / 08
Combine purée and broth
Agregar el puré y el caldoAdd the reserved tomato purée to the toasted rice pan and stir to coat. Pour in 2 cups / 480ml of chicken broth. Raise the heat to medium and bring to a boil.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 606Step 06 / 08
Season and add aromatics
Sazonar y agregar aromáticosOnce the broth comes to a boil, season with salt to taste — the presenter adds about ½ tsp total, tasting as you go. Add the whole serrano chile and a few sprigs of washed cilantro. Stir once gently to distribute.
Timer · 2 minIn the app · Timer2 min - Step 707Step 07 / 08
Cover and simmer
Tapar y cocer a fuego bajoCover the pan, reduce heat to medium-low, and cook undisturbed for 15–18 minutes until all the liquid is absorbed and the rice is cooked through. Do not lift the lid during this time.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 808Step 08 / 08
Rest and fluff rice
Reposar y esponjar el arrozTurn off the heat and let the rice rest with the lid on for a few minutes so it finishes steaming. Remove and discard the serrano chile. Gently fluff the rice with a fork or spoon before transferring to a serving plate.
Timer · 5 minIn the app · Timer5 min
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Get Whisq for iOSPlace 1 cup / 185g of rice in a bowl and cover with water. Stir gently several times — the water will turn cloudy from the starch. Drain through a fine-mesh strainer and repeat…
Add the reserved tomato purée to the toasted rice pan and stir to coat. Pour in 2 cups / 480ml of chicken broth. Raise the heat to medium and bring to a boil.
Turn off the heat and let the rice rest with the lid on for a few minutes so it finishes steaming. Remove and discard the serrano chile. Gently fluff the rice with a fork or spoon…
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