Classic Mexican Rice (Arroz Rojo)

Name: Classic Mexican Rice (Arroz Rojo)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1½ cups (280 g) long-grain white rice, rinsed in a sieve under cold water until the water runs mostly clear, then drained very well; 3 tablespoons (45 ml) neutral oil (vegetable or avocado); ½ cup (75 g) yellow onion, finely chopped (about ¼ medium onion); 2 cloves (6 g) garlic, minced; ½ cup (120 ml) plain tomato sauce, canned, unseasoned; 2½ cups (600 ml) low-sodium chicken broth, warmed until steaming; 1 teaspoon (2 g) ground cumin; ¾ teaspoon (3 g) kosher salt, plus more to taste; 2 tablespoons (6 g) fresh cilantro, finely chopped, for serving (optional); 1 wedge (10 g) lime, cut into 6 wedges, for serving (optional)

From the MyKitchenBank Kitchen

Fluffy, separate grains of long-grain rice toasted until golden, then simmered in a savory tomato-chicken broth with onion, garlic and cumin. A reliable stovetop side for tacos, enchiladas, beans or grilled meats.

Prep: 10 min
Cook: 30 min
Wait: 10 min
Total: 50 min
Makes: About 4½ cups (6 side servings)

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Ingredients

6 servings

1½ cups (280 g) long-grain white rice, rinsed in a sieve under cold water until the water runs mostly clear, then drained very well
3 tablespoons (45 ml) neutral oil (vegetable or avocado)
½ cup (75 g) yellow onion, finely chopped (about ¼ medium onion)
2 cloves (6 g) garlic, minced
½ cup (120 ml) plain tomato sauce, canned, unseasoned
2½ cups (600 ml) low-sodium chicken broth, warmed until steaming
1 teaspoon (2 g) ground cumin
¾ teaspoon (3 g) kosher salt, plus more to taste
2 tablespoons (6 g) fresh cilantro, finely chopped, for serving (optional)
1 wedge (10 g) lime, cut into 6 wedges, for serving (optional)

Equipment (5)

3-quart (2.8 L) heavy-bottomed saucepan or deep skillet with tight-fitting lid
Fine-mesh sieve
Wooden spoon or heatproof spatula
Fork for fluffing
Small saucepan or microwave-safe measuring cup for warming broth

Steps

Before you start

Measure the broth and tomato sauce first; once the rice is toasting you need to move quickly.
Use a pot with a tight-fitting lid, about 3 quarts (2.8 L), so the rice steams evenly.
Do not rinse the rice after toasting and do not lift the lid during simmering; steam does the cooking.
Warm the broth so the pot doesn't stop simmering when you add it.

1
Rinse and drain rice
- Place the rice in a fine-mesh sieve and rinse under cold running water, stirring with your fingers, for about 1 minute until the water runs mostly clear.
- Shake well and let it drain for 5 minutes so it is not dripping wet.
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Ready when: Rice looks damp but no water drips when the sieve is shaken
Tip: Wet rice spatters in hot oil and turns gummy, so drain it thoroughly.
2
Warm the broth
- Pour the chicken broth into a small saucepan or microwave-safe measuring cup and heat until steaming hot but not boiling.
- Keep it warm.
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Ready when: Small bubbles appear at the edges and steam rises
3
Toast the rice
- Heat the oil in the 3-quart saucepan over medium heat for 1 minute.
- Add the drained rice and stir constantly with a wooden spoon, spreading it into an even layer, for 5 to 7 minutes.
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Ready when: Most grains are light golden brown and smell nutty; the rice sounds like it is rustling against the pan
Tip: Don't walk away: rice goes from golden to burnt quickly. Lower the heat if grains darken unevenly.
4
Cook the aromatics
- Add the chopped onion and stir for 1 to 2 minutes until it softens slightly.
- Add the garlic and cumin and stir for 30 seconds, just until fragrant.
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Ready when: Onion looks translucent at the edges and garlic smells fragrant, not browned
Tip: Burnt garlic turns bitter; add it last.
5
Add tomato sauce
- Pour in the tomato sauce and stir for about 1 minute, scraping the bottom, until it darkens slightly and clings to the rice.
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Ready when: Sauce has thickened and coats the grains, with little free liquid
6
Add broth and salt
- Pour in the warm broth and add the salt.
- Stir once to distribute the rice evenly and scrape up any stuck bits.
- Raise the heat to high and bring to a full boil, about 2 minutes.
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Ready when: Liquid is bubbling across the whole surface
Tip: Taste the liquid now; it should taste slightly salty, since the rice will absorb it. Adjust salt if your broth is very low in sodium.
7
Cover and simmer
- Reduce the heat to low, cover with the tight lid and cook for 18 minutes without stirring or lifting the lid.
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Ready when: Surface shows small steam holes and the liquid is absorbed when you tilt the pot
Tip: If the lid is loose, place a clean kitchen towel under it to hold in steam.
8
Rest off heat
- Remove the pot from the heat, keep it covered, and let it rest for 10 minutes so the grains finish steaming and firm up.
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Ready when: Rice is tender with no hard center and no wet pooling at the bottom
Tip: Skipping the rest leaves the rice sticky at the bottom.
9
Fluff and serve
- Uncover and fluff the rice gently with a fork, lifting from the bottom.
- Taste and add a pinch of salt if needed.
- Top with the cilantro and serve with the lime wedges.
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Ready when: Grains are separate, fluffy and evenly orange-red
Tip: Use a fork, not a spoon, to avoid mashing the grains.

Good to know

Tips

Rinsing, draining and toasting the rice are what keep the grains separate and fluffy.
Use a pot where the rice is no more than about 1½ inches (4 cm) deep once cooked for even steaming.
For a little heat, add 1 minced jalapeño with the onion or drop a whole serrano chile on top before covering.
Don't use salted tomato sauce or regular broth without tasting first; they can make the rice too salty.

Make ahead

"Cook the rice up to 2 days ahead, cool it quickly (within 1 hour) spread on a tray, and refrigerate in an airtight container. Reheat as directed under storage."

Storage & reheating

Room temperature: no more than 1 hour after cooking. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months in a freezer bag, pressed flat. Reheat with 1 tablespoon of water per cup of rice, covered, in a skillet over medium-low heat or in the microwave for 1 to 2 minutes, stirring halfway, until steaming hot throughout.

Substitutions

low-sodium chicken broth → vegetable broth. Makes the dish vegetarian; use the same amount.
plain tomato sauce → 1 medium ripe tomato, blended, plus water to make ½ cup (120 ml). Gives a fresher, slightly lighter color and flavor.
neutral oil (vegetable or avocado) → lard or chicken fat. Traditional and richer in flavor; use the same amount.
long-grain white rice → medium-grain white rice. Slightly stickier result; keep the same liquid ratio.