Mexican Red Rice (Arroz Rojo)

Mexican Red Rice (Arroz Rojo)
Photo by Annabelle Breakey


  • 1 cup long-grain rice
  • 2 tablespoons vegetable oil
  • 1 can (about 15 oz.) diced or chopped tomatoes, drained
  • 1 white onion, chopped
  • 1 ½ cups reduced-sodium chicken broth
  • 1 garlic clove, minced
  • 1 small serrano chile, finely chopped
  • + 1 more ingredients
    • ¾ teaspoon kosher salt

1. Put rice in a pot and cover with an inch of cold water. Swish around until water is milky; pour off water. Repeat rinsing twice; then drain rice well in a colander and let dry 15 minutes. 2. Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes; then increa...

View full recipe at My Recipes


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