Arroz Rojo (Mexican Red Rice)

Instructions

1

In a large bowl, rinse rice in plenty of water, swishing the rice around with your fingers to wash off as much starch as possible. Drain well in a fine-mesh strainer, then spread on a paper-towel lined plate or clean kitchen towel to dry for at least 5 minutes.
2

In a 2- or 3-quart saucepan, heat 1 tablespoon oil over medium-high heat until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add garlic and cook, stirring frequently until fragrant, about 30 seconds. Using a slotted spoon, transfer mixture to a blender, leaving as much oil in the pan as possible. Add 1/4 cup (60ml) broth, tomatoes, and salt to the blender. Pulse to combine, then blend until completely smooth; set aside.
3

In the saucepan with the reserved oil, add the remaining 1 tablespoon oil and heat over medium-high heat until shimmering. Add rice and cook, stirring occasionally, until rice is golden and smells toasted, 5 to 8 minutes. Pour in the tomato mixture, stir to combine, and simmer until thickened, 3 to 5 minutes.
4

Add remaining 1 1/4 cups (290ml) broth and mix gently, taking care not to agitate the rice more than necessary. Stab the serrano chile once or twice with a fork to help release its flavor, then add it to the broth. Scatter the peas and carrots over the rice.
5

Bring to a boil over medium-high heat, then cover, reduce heat to medium-low and simmer until liquid is no longer visible on surface of rice, minimal steam is being generated, and rice has a noticeable “cooked” smell, 12 to 18 minutes. (You can open the lid a little at the 12-minute mark to check the rice’s progress, but try not to let too much steam out.)
6

Turn off heat and let rice sit, covered, for at least 10 or up to 20 minutes to absorb any remaining liquid. Fluff the rice with a fork and gently stir the peas and carrots throughout the rice, discard chile if desired, and serve.
7

Carrot skins will oxidize slightly and darken while cooking so if you want picture-perfect orange pieces, peel your carrots.
8

For a one-pan meal, substitute shrimp broth for chicken broth and add 150g chopped fresh shrimp at the same time as the peas and carrots. Cover and cook as usual. Serves 2 or 3 as a main course.
9

This recipe is at its most flavorful fresh from the pot, but also keeps well refrigerated in an airtight container for up to 4 days. To reheat, stir in tablespoon of chicken stock or water and microwave until hot.

Ingredients

Instructions