Arroz Rojo (Red Rice)
Published August 16, 2022
Johnny Miller for The New York Times. Food Stylist: Sue Li.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ⅔ cups chicken stock, warmed
¼ cup tomato paste
1 ½ teaspoons onion powder
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as canola or vegetable
3 garlic cloves, thinly sliced
1 cup long-grain white rice
½ cup frozen mixed vegetables (or fresh or frozen corn)
Salt
Nutritional analysis per serving (4 to 6 servings)
32 grams carbs; 2 milligrams cholesterol; 181 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 1 gram fiber; 285 milligrams sodium; 5 grams protein; 2 grams sugar
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.
Powered by
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.
Wow. This is delicious!!! I sautéed half a white onion before browning the rice and adding garlic as a sub for onion powder. Then put the rice and other ingredients in a rice cooker. Turned out perfectly and is so so tasty!!!
I made this recipe and then I made a second batch but I combined this recipe with one more traditional (using chopped onions). I used the chicken broth and tomato paste part. My HB liked the recipe with the chopped onions better - the traditional one had more moisture than this one. Its not a bad recipe, just not up to traditional Mexican standards that we are familiar with.
A dinner go-to when we are making carnitas and handmade tortillas. I go heavier on frozen peas and roasted corn (at least 1 cup, maybe more), and add copious amounts of chopped fresh cilantro as garnish.