Mexican Rice (Arroz Rojo)

This simple, flavorful rice is ready is easy to prepare on the stovetop and is ready in 20-30 min. Pair with a Latin-inspired protein for a nicely balanced dish.

Ingredients

(serves 2-4)

  • Long grain rice (jasmine works great) 

  • 2 cloves garlic 

  • ½ yellow onion 

  • Chunk of butter, or heavy splash of vegetable oil 

  • 1 cup chicken stock

  • ½ cup red salsa (or green if you want to make arroz verde) 

  • Cilantro to garnish 

  • Optional: jalapeno for some heat! 

Instructions:

  1. Rinse rice in a fine strainer.  

  2. Chop up our garlic, onion, and jalapeno. 

  3. Heat a deep saucepan or saute pan and add the butter, onions, and rice to start toasting these up. Once onions are nearly translucent, add the garlic and jalapeno. Don’t let your garlic burn! 

  4. Once the garlic becomes fragrant, add your stock and salsa.  You should have 1 ½ cups liquid (stock + salsa) for every cup of rice used. Give it a stir and bring to a boil.  

  5. Cover, reduce heat to low, and let the rice simmer for about 15 min, or until all the liquid has evaporated.  Then turn off your heat and let it steam UNDISTURBED for about 10 min.  

  6. Fluff rice, salt to taste, and garnish with cilantro (unless you’re one of those people who thinks cilantro tastes like soap, in which case you should omit it entirely).