Recipe of Speedy Mexican Style Rice (Arroz Rojo)

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Simple Way to Make Speedy Mexican Style Rice (Arroz Rojo). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mexican Style Rice (Arroz Rojo), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Style Rice (Arroz Rojo) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mexican Style Rice (Arroz Rojo) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Mexican Style Rice (Arroz Rojo) using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Mexican Style Rice (Arroz Rojo):

1. 2 cup Long or extra long grain white rice
2. 2 Tomatoes, or about 1 pound; quartered
3. 1/3 cup White onion, roughly chopped
4. 2 clove Garlic, peeled
5. 1 1/2 tsp Salt, to taste
6. 3 tbsp Safflower or corn oil
7. 3 1/2 cup Chicken or vegetable broth, or water
8. 1 tbsp Fresh lime juice, optional
9. 1/2 cup Shelled green peas, fresh or frozen, optional
10. 1 or 2 chiles serrano, optional

Instructions to make to make Mexican Style Rice (Arroz Rojo)

1. In a bowl, soak the rice in hot water for about 5 minutes. Rinse with cold water and drain very well.
2. While the rice soaks, purée the tomatoes in the blender along with the onion, garlic and salt. Pass through a strainer and reserve.
3. Heat the oil in a thick heavy skillet (if you have one with a transparent lid, pick that one) over medium high heat until hot but not smoking. Add the rice and sauté, stirring often, until the color of the rice changes to a strong milky white and it shows more resistance and makes a heavier sound as you stir it around, probably about 3 to 4 minutes.
4. Pour in the strained tomato purée, mix it gently and let it cook until the color of the purée has darkened, thickened and is mostly absorbed, about 3 more minutes.
5. Stir in the chicken or vegetable broth and lime juice, give it a gentle stir and top with the peas and serrano chiles, if so desired.
6. Let it all come to a boil, and when it does, put the cover on and reduce the heat to low and cook for about 20 minutes. Here is where that transparent lid becomes so handy, as you can see what is going on inside the pot without losing steam. You know the rice is ready when it is cooked through and tender, most of the liquid has been absorbed, but there is a lot of moisture in the pot. If the rice is not yet tender and the liquid has dried up, add a couple tablespoons more water, cover again and let it cook for a couple more minutes.
7. Let the rice sit covered for at least 5 minutes before you fluff with a fork and serve. You may also make it beforehand and reheat it covered over low heat with a tablespoon of water.

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So that's going to wrap it up for this exceptional food Recipe of Award-winning Mexican Style Rice (Arroz Rojo). Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!