Not long ago, I was watching that cute Mexican chef, Marcela Valladolid, on the Food Network. She made what she called Red Mexican Rice, “Arroz Rojo.”
I’ve always liked the rice at restaurants and so I figured I’d try it to make at home. This recipe is really easy and a great side dish to add to your repertoire. Thanks, Marcela.
Red Mexican Rice (adapted from Marela Valladolid’s recipe via FoodNetwork.com)
- Large saucepan with a lid
- wooden spoon
- chopping board
- chopping knife
- paring knife
- measuring equipment
- fork to fluff
- 3 vine-ripened tomatoes
- 2 cups chicken broth, plus more as needed
- 1 tablespoon olive oil
- 1 large chopped onion
- 1 large finely diced carrot
- 1 large garlic clove, minced
- 2 cups medium-grain rice
- 2 teaspoons salt
- 1 bay leaf
- 1 whole serrano chile
- 1/4 cup fresh or frozen peas, thawed
LET’S GET STARTED
Rinse the tomatoes, carrot and chile. Core and cut the tomatoes in half.
Dice the carrot and the onion.
Add the tomatoes and 2 cups of broth to a blender and puree. If needed, add enough extra broth to make 4 cups of liquid.
In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute.
Stir in the rice and cook until slightly toasted, about 3 minutes.
Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf and the serrano chile.
Reduce the heat, cover and simmer until the rice is tender, about 20-30 minutes. (I used a Dutch oven, which took more time, but I think the large saucepan is the better way to go.)
Remove the pan from heat. Scatter the peas over the top of the rice, cover and let the rice stand 5 minutes.
Fluff the rice with a fork, transfer to a serving bowl and serve.
NOTE: For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and serrano chile.
Makes 6-8 servings.
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