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Arroz Rojo

  • Oct 21, 2009
  • 3 min read

Ingredients 

  • 1 cup (210g) long-grain white rice

  • 2 tablespoons vegetable oil, divided

  • 1/2 medium yellow or white onion (4 ounces; 112g), chopped

  • 1 medium garlic clove, chopped

  • 1 1/2 cups (360ml) homemade chicken stock or store-bought low-sodium chicken broth, divided

  • 2 plum or Roma tomatoes (about 8 ounces; 225g), chopped 

  • 1 tablespoon kosher salt

  • 1 medium carrot (115g), peeled if desired and cut into ¼-inch pieces (about 1/2 cup); see note

  • 1/2 cup frozen peas (70g), thawed

  • 1 serrano chile

  • Fresh cilantro leaves for garnish, optional

Directions

  1. In a large bowl, rinse rice in plenty of water, swishing the rice around with your fingers to wash off as much starch as possible. Drain well in a fine-mesh strainer, then spread on a paper-towel lined plate or clean kitchen towel to dry for at least 5 minutes.

    Serious Eats / Lorena Masso

  2. In a 2- or 3-quart saucepan, heat 1 tablespoon oil over medium-high heat until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add garlic and cook, stirring frequently until fragrant, about 30 seconds. Using a slotted spoon, transfer mixture to a blender, leaving as much oil in the pan as possible. Add 1/4 cup (60ml) broth, tomatoes, and salt to the blender. Pulse to combine, then blend until completely smooth; set aside.

    Serious Eats / Lorena Masso

  3. In the saucepan with the reserved oil, add the remaining 1 tablespoon oil and heat over medium-high heat until shimmering. Add rice and cook, stirring occasionally, until rice is golden and smells toasted, 5 to 8 minutes. Pour in the tomato mixture, stir to combine, and simmer until thickened, 3 to 5 minutes.

    Serious Eats / Lorena Masso

  4. Add remaining 1 1/4 cups (290ml) broth and mix gently, taking care not to agitate the rice more than necessary. Stab the serrano chile once or twice with a fork to help release its flavor, then add it to the broth. Scatter the peas and carrots over the rice.

    Serious Eats / Lorena Masso

  5. Bring to a boil over medium-high heat, then cover, reduce heat to medium-low and simmer until liquid is no longer visible on surface of rice, minimal steam is being generated, and rice has a noticeable “cooked” smell, 12 to 18 minutes. (You can open the lid a little at the 12-minute mark to check the rice’s progress, but try not to let too much steam out.) 

    Serious Eats / Lorena Masso

  6. Turn off heat and let rice sit, covered, for at least 10 or up to 20 minutes to absorb any remaining liquid. Fluff the rice with a fork and gently stir the peas and carrots throughout the rice, discard chile if desired, and serve.

    Serious Eats / Lorena Masso

Special Equipment 

2-to 3-quart saucepan with lid, colander, blender

Notes 

Carrot skins will oxidize slightly and darken while cooking so if you want picture-perfect orange pieces, peel your carrots.

Shrimp Variation 

For a one-pan meal, substitute shrimp broth for chicken broth and add 150g chopped fresh shrimp at the same time as the peas and carrots. Cover and cook as usual. Serves 2 or 3 as a main course.

Make-Ahead and Storage 

This recipe is at its most flavorful fresh from the pot, but also keeps well refrigerated in an airtight container for up to 4 days. To reheat, stir in tablespoon of chicken stock or water and microwave until hot. 

NUTRITION FACTS (PER SERVING)

141

CALORIES

6g 

FAT

19g 

CARBS

4g 

PROTEIN

 Show Full Nutrition Label

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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