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:
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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
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Caldo de Camaron (Mexican Shrimp Soup)
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Mexican Restaurant Rice
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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)
Ingredients
- 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
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