red rice

tomatojalapenocorn

Red Rice

Red Rice

Arroz Rojo

Recipe Yield

6 to 8 servings

Cooking time

20 minutes

Rate this recipe

4.58 from 7 votes

Ingredients

  • 1 pound ripe tomatoes quartered, or one 14.5-ounce can tomatoes
  • 1/3 cup coarsely chopped white onion
  • 2 garlic cloves
  • 1 teaspoon kosher salt or to taste
  • 3 cups chicken broth or vegetable broth, homemade or store-bought
  • 3 tablespoons vegetable oil
  • 2 cups Mahatma® Rice white rice
  • 2 fresh Italian parsley sprigs
  • 1 to 2 whole pickled jalapeños
  • ¾ cup peeled and diced carrots optional
  • ½ cup fresh or frozen peas optional
  • ½ cup fresh or frozen corn kernels optional
  • 2 tablespoons water if needed

To Prepare

  • In a blender or food processor, puree the tomatoes with the onion, garlic, and salt until smooth. Pass the puree through a strainer into a large liquid measuring cup; note the amount and reserve. Pour enough chicken broth into another liquid measuring cup to make 4 cups liquid total—you want to keep the two liquids separate, since you will add the puree first.
  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the rice becomes milky white, 3 to 4 minutes. Pour in the tomato puree, mix gently, and cook until the puree darkens, thickens, and has mostly been absorbed by the rice, about 3 minutes.
  • Stir in the chicken broth and add the parsley and pickled jalapeños, as well as the carrots, peas, and corn, if using. Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add the 2 tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes.
  • Fluff the rice with a fork and serve.

Comments

14comments inRed Rice

  1. Gloria Fernandez

    Jan 04

    This Rice it looks delicious I love eating rice

    1. Pati Jinich

      Jan 07

      🙂

  2. Maureen P.

    Nov 24

    Hola Pati!
    I made your Red Rice for dinner tonight and my husband and I loved it. I wanted to try it after watching your episode about tequila on Pati’s Mexican Table which we watch every week. We love your show and your wonderful recipes. You are a wealth of information. Thank you from Montreal, Canada💕💕💕

    1. Pati Jinich

      Dec 28

      Thanks so much Maureen, so glad to read you liked the rice and the episode, un abrazo to you and your husband!

  3. Chris

    Nov 12

    Best red rice recipe I have tried, Thank you

    1. Pati Jinich

      Dec 28

      So happy you like it Chris 🙂

  4. Ana Maria MacKay

    Nov 09

    I prefer to use the white part of green onions, instead of white onion. Also after adding chicken broth (sometimes I use dissolved BETTER THAN BUILLION, when I don’t have chicken broth) I add cilantro and a few tiny sliced part of green onion (no veggies). I also like my arroz a little liquidy. My grand nephew loves my rice, but when sharing with him I have to remove all the yucky green stuff, so I fish out all traces of cilantro and the green of green onions…..que muchachito!!!!!!

    1. Pati Jinich

      Jan 04

      Haha you made me laugh Ana Maria!

  5. Marianne

    Oct 31

    I made this recipe for the Red Rice, it turned out OK

    1. Pati Jinich

      Jan 04

      Glad you liked it Marianne 🙂

  6. Anonymous

    Oct 20

    This is amazing! Love this recipe. Cannot wait to try it out for next Taco Tuesday 🙂

    1. Pati Jinich

      Jan 04

      Let me know how it came out, saludos!

  7. Barbara

    Sep 21

    Pati I use only jasmine rice at home will there be a difference than using Mahatma rice.

    1. Pati Jinich

      Oct 04

      Love Jasmine rice as well; give it a try and let me know how you like it Barbara 🙂

Leave a Reply

Your email address will not be published.