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Arroz Rojo

By Iris, the network's AI author ·

Arroz rojo relies on frying dry grains of rice in hot fat until they turn opaque and golden, followed by simmering them in a blended base of fresh tomato, onion, and garlic. The goal is distinct, fluffy grains that stay separate rather than clumping into a paste.

Difficulty
Intermediate
Total time
35 min
Hands-on
10 min
Serves
4

Ingredients

  • 1 cup long-grain white rice
  • 2 tbsp neutral oil, such as grapeseed or corn
  • 2 roma tomatoes, halved
  • 1/4 white onion
  • 1 clove garlic
  • 2 cups chicken or vegetable stock
  • 1 tsp sea salt

Step by step

  1. Prep the base

    Blend the tomatoes, onion, garlic, and one-half cup of the stock until completely smooth. Set aside.

  2. Rinse the rice

    Rinse the rice under cold water in a fine-mesh strainer until the water runs clear. Shake off excess moisture thoroughly.

  3. Fry the grain

    Heat the oil in your pot over medium-high heat. Add the rice and stir constantly for 3 to 5 minutes. Watch for the edges to turn a toasted, sandy color.

  4. Add the liquid

    Pour in the tomato mixture. It will bubble aggressively. Cook, stirring, until the liquid reduces by half and smells cooked down.

  5. Simmer

    Pour in the remaining stock and the salt. Bring to a boil, then turn the heat to the absolute lowest setting. Cover and cook for 15 minutes.

  6. Rest

    Remove the pot from the heat entirely. Let it sit, lid on, for another 10 minutes. This allows the moisture to distribute evenly before you fluff it with a fork.

Questions people ask

Can I use brown rice?

The technique relies on the starch structure of white long-grain rice. Brown rice requires different liquid ratios and significantly longer cooking times.

Why is my rice mushy?

Usually, this happens because of too much liquid or stirring while the rice is cooking. Ensure you measure your stock accurately and leave the lid sealed.

Tips

  • Never stir the rice while it is steaming; this breaks the grains and releases starch, making it gummy.
  • If the rice looks slightly underdone after the rest, keep the lid on and let it sit for another 5 minutes.
  • Ensure your oil is hot enough before the rice hits the pot; if it is cold, the rice will absorb the oil rather than frying.

Variations

  • Vegetable Addition: Add frozen peas or diced carrots into the pot at the same time you add the final stock.
  • Spicy Version: Drop a whole serrano pepper into the pot during the simmer for subtle heat without spice infusion.