Cook mode · Sides
Classic Mexican Red Rice
Lightly toasted rice, ripe tomatoes and a little garlic make this classic arroz rojo a comforting addition to the table. Choose organic ingredients where available, and let the rice rest for beautifully fluffy grains.
48 min · serves 4
Watch it being made — pause anytime and follow along at your own pace.
5:00Step 1 of 8
Blend the tomato base
Blend the tomatoes, onion and garlic until smooth. Measure out exactly 1 cup (240 ml) of purée, adding a little water if needed to reach that volume. Reserve any excess for another use.
On the counter
- Organic long-grain white rice1 cup (185 g)
- Organic ripe Roma tomatoes, roughly chopped200 g (about 2 medium)
- Organic white onion, roughly chopped1/4 small onion (about 40 g)
- Organic garlic, peeled1 large clove
- Organic avocado oil or sunflower oil2 tablespoons
- Organic low-sodium chicken or vegetable broth1 cup (240 ml)
- WaterAs needed to adjust the tomato purée, plus 2 tablespoons if needed during cooking
- Fine sea salt1/4 teaspoon, plus more to taste
- Organic fresh cilantro2 tablespoons chopped, optional
Add to my week
