Side Dish: Mexico – Arroz Rojo (Red Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 7 min

Cook 23 min

Additional 5 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (190 g) Texmati rice, rinsed and drained
2 medium tomatoes, blended or finely grated (about 1 cup (240 ml) puree)
1 / 2 white onion, finely chopped
1 poblano pepper, diced
1 3 / 4 cups (415 ml) vegetable stock (up to 2 cups (480 ml) if needed)
2 tbsp (30 ml) neutral oil
1 / 2 tsp (2.5 ml) salt, to taste

Show original ingredient measurements

1 cup (190 g) Texmati rice, rinsed and drained
2 medium tomatoes, blended or finely grated (about 1 cup / 240 ml puree)
1 / 2 white onion, finely chopped
1 poblano pepper, diced
1 3 / 4 cups (415 ml) vegetable stock (up to 2 cups / 480 ml if needed)
2 tbsp (30 ml) neutral oil
1 / 2 tsp salt, to taste

Instructions

1. Heat oil in a saucepan over medium. Add rice and toast, stirring, until lightly golden, 3–4 minutes. Add onion and poblano; cook until softened, 2–3 minutes.
2. Stir in tomato puree and salt; cook 1–2 minutes. Add vegetable stock, bring to a simmer, cover, and cook on low until liquid is absorbed and rice is tender, 15–18 minutes. Rest 5 minutes, fluff, and serve.