Mexican Rice (Arroz Rojo)

If you’re going to cook a homestyle Mexican meal, Mexican red rice (also known as arroz rojo) is a staple to master. Paired with most entrées, this tomato-based rice is a go-to grain that’s served as a side with refried beans. In this recipe, I add a little spin by roasting the tomatoes — while it isn’t a traditional take, it helps deepen its flavors. 

Mexican rice is delicious during breakfast with some easy chilaquiles, alongside fried eggs and beans, with thick slices of ripe banana, or served with heartier meals for dinner (and finishing with arroz con leche for dessert). And if you’re feeling snacky, try my childhood favorite: pairing the rice with sour cream or Greek yogurt.  

• This classic Mexican red rice comes together easily by blending together a tomato-based salsa, which imbues the dish with its rich color and umami flavor. 
• Roasting the star ingredient — the tomato — until tender really deepens and elevates its richness. 

• Cilantro: For a touch of herbaceousness that balances the acidity of the tomato, the cilantro is dropped whole into the rice before it boils. 
• Tomato: Roasting tomatoes on the comal or griddle takes this ingredient to the next level. Let it render in its juices and slightly caramelize for a bigger flavor. 
• Tomato paste: Think of tomato paste as the bouillon version of tomato; a small amount packs a deeply concentrated umami punch that rounds out and carries the tomato sauce with more oomph.
• Bouillon paste: Bouillon is a classic in Mexican homestyle cooking and elevates the savory element in this red rice. Depending on which bouillon you choose, you may need to adjust the amount of salt. 

1. Make the salsa. First, roast the tomatoes on the comal or griddle to render and deepen their flavors. Allow them to cool before blending together with onion, garlic, water, tomato paste, bouillon, and olive oil.
2. Add the rice. Next, fry the rice in a saucepan until opaque and fragrant. Add the salsa to the rice off-heat to avoid splatter, and incorporate together. 
3. Let it simmer. Finally, add the water and salt, mix everything together, add the cilantro, and let it come to a boil. Then cover and reduce heat to low until the rice has finished cooking. The rice should be a little moist at first, but as it cools will be fluffy. 

• If desired, you can also roast the onion and garlic before blending for even more body in the salsa base. 
• Add in a whole serrano or jalapeño pepper when dropping the cilantro for a verdant kick (the rice won’t be spicy unless you cut it open).

The salsa can be made up to five days ahead and refrigerated in an airtight container. Any leftover rice can be stored in an airtight container in the fridge for up to five days.  

• Pair this red rice with refried beans, and serve both with any Mexican entrée like enfrijoladas, chicken tacos, and pork and green chile tamales.
• Roll it into a flour tortilla with beans, lettuce, cheese, salsa fresca, and sour cream for a veggie burrito.   
• If serving with a drink, you can pair it with any agua fresca.

A version of this recipe was first published in January 2014 by Nealey Dozier.