Cooking Classics: Arroz Roja

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Cooking Classics

The Technique

Arroz Roja

Mexican red rice, commonly referred to as Arroz Roja, may be seasoned with tomatoes, onion, garlic & spices. Preparing the dish in chicken broth offers a bit more good taste. One of the key factors in making a delicious batch is the quick procedure of toasting the spices & even the rice briefly. This vital step brings out robust flavor notes simply & beautifully. Learn how to make this authentic Mexican cuisine classic in your very own kitchen.

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Arroz Roja

makes 4 servings

1 Tbsp oil
1/3 cup chopped sweet onion
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp kosher salt
1 cup long grain rice
2 cups chicken broth
1/2 Tbsp tomato paste
Garnishes: Fresh cilantro & freshly ground black pepper

Heat the oil in a 4-quart saucepan over Medium heat. Add the onion & cook 2 minutes, stirring constantly. Stir in the chili powder, the cumin & the salt, then cook, stirring constantly, 20 seconds. Add the rice. Stir to coat it with the spices, cooking approximately 1 to 2 minutes or until toasty. Add the chicken broth & the tomato paste, then stir the mixture well. Bring to a boil, then reduce the heat to Low. Give the rice mixture a good stir. Cover with the lid & cook 17 minutes. Remove the lid & fluff the rice with a fork. Garnish, if desired. 

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How To Make Arroz Roja

Arroz Roja is a flavorful rice dish that may be served as a side or in many main dish items including burritos & chimichangas. Prepare it up to 2 days in advance to make dinner tasks easier or freeze the cooked rice up to one month. Thaw in the refrigerator overnight & reheat it briefly in the microwave on High power until hot.

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

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No. 1

Heat the oil in a 4-quart saucepan over Medium heat. Add the onion & cook 2 minutes, stirring constantly. Stir in the chili powder, the cumin & the salt, then cook, stirring constantly, 20 seconds. Add the rice. 

How-To-Make-Arroz-Roja-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-Cooking-Class-RebeccaGordon-Southern-Entertaining-Pastry-Chef-Birmingham-Alabama

No. 2

Stir to coat it with the spices, cooking approximately 1 to 2 minutes or until toasty. 

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No. 3

Add the chicken broth & the tomato paste, then stir the mixture well. Bring to a boil, then reduce the heat to Low. Give the rice mixture a good stir.   

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No. 4

Cover with the lid & cook 17 minutes. Remove the lid & fluff the rice with a fork. Garnish, if desired.   

The Tune
“I’ve been Loving You Too Long” Etta James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

One Response to Cooking Classics: Arroz Roja

  1. Peter M October 28, 2020 at 7:37 am #

    This looks really good! Can’t wait to try it!

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