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
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
This looks really good! Can’t wait to try it!