Arroz Rojo

No Mexican meal is complete without it

The Story

This rice has been at every birthday, every holiday, every random Tuesday dinner for as long as anyone can remember. It’s the constant. The comfort. The thing that makes the meal feel complete.

Ingredients

• 2 cups long-grain white rice
• 3 tablespoons vegetable oil
• 1/2 white onion, quartered
• 3 garlic cloves
• 2 Roma tomatoes (or 1/2 cup tomato sauce)
• 3 cups chicken broth
• 1 serrano pepper (optional)
• 1 teaspoon salt
• 1/4 teaspoon cumin

Instructions

1. Toast the Rice

Heat oil in a heavy-bottomed pot over medium heat. Add the rice and stir constantly for 5-7 minutes until it turns golden and smells nutty.

This is the secret step most people skip.

2. Make the Base

While rice toasts, blend tomatoes, onion, and garlic until smooth.

3. Combine

Pour the tomato mixture over the toasted rice (careful—it will splatter). Stir and let it cook for 2 minutes until absorbed.

4. Add Broth

Add chicken broth, salt, and cumin. Drop in the whole serrano if using. Bring to a boil.

5. Simmer

Reduce heat to low, cover tightly, and cook for 18-20 minutes.

Do not lift the lid. Resist the urge.

6. Rest

Remove from heat and let it sit covered for 5 more minutes. Then fluff with a fork.

Tips from the Kitchen

• Rinse your rice first to remove excess starch
• The toasting step is non-negotiable—it prevents mushy rice
• Use good chicken broth, or make your own from the carnitas bones

Perfected over four generations