Mexican Red Rice

1. RICE: Long grain rice will give you the fluffiest rice. Jasmine and basmati rice will produce similar fluffiness but will have a different fragrance because of the rice flavour. Medium grain will also be pretty fluffy. Short grain will be a bit sticky, but not gluggy, still very good. Risotto and paella rice are not suitable for this. For brown rice, cook for 35 - 40 minutes on low.

2. BROTH: You can also use water plus 1 bouillon cube, crumbled (vegetable or chicken is best). To reduce overall sodium, use low sodium broth and skip the salt.

3. AUTHENTICITY: As with all traditional dishes, there are many ways Arroz Rojo is made in Mexico the authentic way. Typically, the common ingredient that I do not use is to puree really ripe, fresh tomatoes and often you see it made with tomato bouillon cubes rather than liquid stock which I don't see here in Australia. Truly great, intensely tomatoey tomatoes are not easy to come by for normal folks like myself. And while there are versions made with tomato puree (i.e. pureed tomato, thinner than tomato paste), I find that tomato paste works better to colour and flavour the broth while keeping it really thin and thus allowing for the rice to cook really evenly and come out fluffy. Also the slight acidity of tomato paste is a great touch of freshness.

So this version Arroz Rojo is one that is doable for normal folk like myself that yields a rice that looks and tastes like the real deal - and it's easier too, no pureeing tomatoes! 🙂

4. This recipe replaced an old recipe I published years ago called Mexican "Fried Rice" made by frying cooked rice with enchilada sauce, spice flavourings, beans and corns. I didn't think anyone was using that recipe but I've had a couple of requests for it, so here it is!

5. Nutrition per serving, assuming 4 servings.