Arroz Rojo (Mexican Red Rice) is a basic tomato  rice, with this version seasoned with annatto, onion,  garlic and cumin  for an easy yet tasty side dish.

Arroz Rojo (Mexican Red Rice)

By Sue Lau | Palatable Pastime

Arroz Rojo (Mexican Red Rice) is my recipe  of the day with the blogging  group  Foodie Extravaganza.

Every month on the first Wednesday we  get together and  post  our favorite recipes that correspond  with Food  Holidays. September is National  Rice Month so  here we  go!

I  have a recipe for Mexican  red rice (Arroz Rojo, which just  means red rice) as I have been toying with  different ingredients. So far all my rice has been good.  You can find a few extra links to those below.

There is more than one way to make your rice, as demonstrated  by different Mexican restaurants,  which each have their own  version.

Today’s recipe uses achiote  oil  along with a mix  of  chicken broth and tomato juice. I  don’t  want  too  much tomato, but then  I do want  enough to give flavor.

The annatto is mostly there for color.

The  annatto oil you can buy in  a bottle at  tiendas. Or  you can make it by  infusing  annatto seed in oil,  but that  is just more work. I’d  rather  spend more time  on  other parts of the  meal.  So I do use what  comes in the  bottle.

I also think  this would be good with either frozen peas or corn stirred in. But you can  decide for yourself. Tinker and discover what works best for you.

Foodie Extravaganza

National  Rice  Month

Rice Recipes the Group is Sharing  Today:

• Arroz Rojo (Mexican Red Rice) by Palatable Pastime
• Beetroot Pulao by Magical Ingredients
• Bulgogi Kimbap with Seasoned Rice by Culinary Adventures with Camilla
• Curry Doria (Japanese Curry Rice Gratin) by Tara’s Multicultural Table
• Kimchi Fried Rice by Karen’s Kitchen Stories
• Rice Pudding by A Day in the Life on the Farm
• Southwest Rice Salad by Our Good Life
• Vangi Bath/Eggplant (Brinjal) Rice by Sneha’s Recipe

Arroz Rojo (Mexican Red Rice)

You Might Also  Like:

Sweet Corn Cake (Tamalitos)

First, sweet corn cake, or also called tamalitos has the texture of spoon bread, and is like the version served at Mexican restaurants.

Potsie’s Mexican Rice

Then, Potsie’s Mexican Rice is a tasty recipe from a friend in Texas and is oven-baked to ensure a fluffy grain.

Caldo de Camaron  (Mexican Shrimp  Soup)

Next,  Caldo de Camaron is a tomato based Mexican shrimp soup flavored with ancho and pasilla chiles and vegetables in a lightly spicy broth.

Mexican Restaurant  Rice

Also, Mexican Restaurant Rice is a simple, no-frills, easy to make restaurant style Tex-Mex rice that makes a perfect side dish.

Mexican Queso  Dip

Finally, Mexican queso dip is easily made on your stove with white  cheeses and a few other simple pantry ingredients.

Arroz Rojo (Mexican Red Rice)

Arroz Rojo (Mexican Red Rice)

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Side Dish

Cuisine Mexican, Tex-Mex

Servings 4

Ingredients

  

1x2x3x

• 1 medium onion (grated)
• 2 teaspoons minced garlic
• 1 tablespoon achiote oil or annatto oil
• 1-1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1 cup chicken broth
• 1 cup tomato juice
• 1 cup long grain rice (rinsed and drained)
• 1 tbsp cilantro (minced)

Instructions

 

• Combine ingredients (not the cilantro) in a saucepan and bring to a boil.
• Reduce heat to low, cover and simmer 20 minutes.
• Remove from heat, place a clean towel between the lid and the pan and let sit undisturbed 10-15 minutes.
• Stir in cilantro and fluff with fork.

Notes

From the kitchen of palatablepastime.com

Keyword red rice

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