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Mexican Red Rice (Arroz Rojo)

Makes 4 cups (4 to 6 servings)

Total Time
1 hr

This Mexican red rice dish is a wonderful side for chicken enchiladas or beef fajitas. Don't like spice? Omit the serrano chile pepper or sub with bell pepper.

Mexican Red Rice (Arroz Rojo)

Photo: Annabelle Breakey; Styling: Randy Mon
 1 cup long-grain rice
 2 tablespoons vegetable oil
 1 white onion, chopped
 1 garlic clove, minced
 1 small serrano chile, finely chopped
 1 can (about 15 oz.) diced or chopped tomatoes, drained
 1 1/2 cups reduced-sodium chicken broth
 3/4 teaspoon kosher salt
Step 1

Put rice in a pot and cover with an inch of cold water. Swish around until water is milky; pour off water. Repeat rinsing twice; then drain rice well in a colander and let dry 15 minutes.

Step 2

Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes; then increase heat to medium and cook until rice starts to turn golden, 6 to 8 minutes, stirring often. Meanwhile, in a blender, purée onion, garlic, chile, and chopped tomatoes.

Step 3

Add tomato purée to rice, increase heat to high, and cook, stirring, until purée has been mostly absorbed, about 3 minutes (it will bubble and spatter). Stir in chicken broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 to 20 minutes. Let stand 10 minutes.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 186Calories from Fat 24
% Daily Value *
Total Fat 5.3g9%

Saturated Fat 0.9g5%
Cholesterol 6.3mg3%
Sodium 433mg19%
Total Carbohydrate 30g10%

Dietary Fiber 1.3g6%
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.