Cooking Classics: Arroz Roja

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.

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. 

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

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.

 The Technique

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. 

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. 

No. 2

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

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.   

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
httpa://www.youtube.com/watch?v=RrppL63sAFM&list=PLPcNlUZjxvu-COzXon-bu7aHc2H5QpWiQ

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Be sweet.