Classic Mexican Red Rice
Mexican rice is known as "Arroz Rojo" in Mexico and it is a savory tomato-flavored side dish that goes well with any Mexican-themed meal!
Recipe type: Lunch, Dinner
Cuisine: Mexican
Serves: 4
  • chicken broth or water 2 cups
  • white onion ½
  • garlic clove 1
  • ripe Roma or Saladette tomato (or ¼ cup of tomato puré) 1
  • Salt 1 tablespoon
  • vegetable oil 1 tablespoon
  • long grain rice 1 cup
  • carrots 1
  • frozen peas ¼ cup
  • Serrano Chile 1
  1. Blend the chicken broth, onion, garlic and tomatoes. Using an IMUSA strainer, strain and set aside.
  2. Using an IMUSA Caldero, add the oil and heat over a medium flame.
  3. Add the rice. Stir for 3 minutes or until the rice grain is white on the inside and transparent on the outside.
  4. Add the chicken broth mixture to the rice. Add salt.
  5. Bring to a boil and add the carrots, peas, and whole *Serrano chile. Cover and place on low heat. (*You can also use Chile of preference)
  6. Continue cooking for an additional 20 to 25 minutes or until the liquid evaporates. Do not uncover the rice for at least 15 minutes or it will not cook properly.