Arroz Rojo (Red Rice)
Published Aug. 17, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1⅔cups chicken stock, warmed
- ¼cup tomato paste
- 1½teaspoons onion powder
- ½teaspoon ground coriander
- ¼teaspoon ground cumin
- ¼teaspoon freshly ground black pepper
- 1tablespoon neutral oil, such as canola or vegetable
- 3garlic cloves, thinly sliced
- 1cup long-grain white rice
- ½cup frozen mixed vegetables (or fresh or frozen corn)
- Salt
Nutritional analysis per serving (6 servings)
181 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 285 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl or measuring cup, stir together the chicken stock, tomato paste, onion powder, coriander, cumin and pepper.
- Step 2
In a large skillet, heat the oil over medium. Add the garlic and rice, and cook, stirring frequently, until the rice is fragrant and lightly toasted, 3 to 4 minutes. Pour the stock mixture into the skillet and bring to a full boil. Stir in the mixed vegetables, then reduce the heat to low, cover with a tight-fitting lid and cook until the rice has absorbed all of the liquid, 15 to 20 minutes.
- Step 3
Turn off the heat and let the rice sit, covered, to steam for another 15 minutes. Uncover and let the steam release for 5 minutes, then fluff with a fork. Season with salt to taste. Serve alongside your favorite dishes.
Private Notes
Comments
Made this yesterday! I used beef stock instead of chicken as that was all I had. I sauteed the onions in oil, then added the spices and garlic, then toasted the rice, then added the stock + paste, then i moved the whole thing to the rice cooker and walked away. it was perfection! Super delicious, savory and hearty, served it with fresh hot tortillas, pickled onion, cilantro, lemon, and canned white beans that I simmered with onion + garlic + powdered cumin, then partially mashed. A hit!
This was delicious. I browned some bone in chicken thighs and set them aside while I prepped the rice then put them back in the pan once I added the broth and let them finish cooking along with the rice. They were perfectly cooked at the same time as the rice. An easy and yummy one pot dinner.
Delicious. Made it in the instant pot so I could sautee the grains in oil and then pour in broth and walk away. Came out great. Used yellow squash as my fresh veg.
Finally I found a Mexican red rice recipe that we all like! The only change I made was to add 1/2 tsp salt. I think my chicken broth is not so salty. I also rinsed the rice ahead of time, didn’t notice if that was in directions. All the palates in the home were pleased.
I used chipotles in adobo instead of tomato paste. It was fantastic, although it was pretty spicy hot. I think 50/50 is is a good compromise.
I originally made it as directed and it was tasty. I used the mixed veggie suggested. It did cook fast and the rice was still a little firm so I added some water a little at a time. I accidentally oversalted it and was using it as a side dish to grilled chicken, fajita-style, so instead of grilling the peppers and onions, I had some chopped frozen yellow and red peppers and added them for a little more moisture and to hopefully pare back on the saltiness. It did the trick.