AUTHENTIC SPANISH RICE
Mexican Rice, also known as arroz rojo, is a fundamental dish in Mexican cooking! It is a red rice prepared in chicken broth and tomato juice, resulting in its lovely red hue. I picked up this recipe from my Abuela, who got it from her mother.
This is definitely one of my MOST sought-after Mexican recipes—many of you have shared that you struggle to make arroz rojo correctly, so I experimented in my kitchen and created a foolproof recipe for perfect Mexican rice, every time!
I strongly suggest that you go through this whole post for crucial details regarding the cooking process. I’m sharing all the tips and tricks my Abuela taught me to consistently make perfect Mexican rice. You can do it!
Mexican Rice vs. Spanish Rice
I’m uncertain why, but I’ve observed that individuals often use these terms interchangeably; however, Mexican rice is NOT the same as Spanish rice!
Spanish rice incorporates saffron and typically has a more yellow hue. It is also denser than Mexican rice, which is generally fluffier and softer. I’m not certain how to cook Spanish rice, so I'm unclear on all the distinctions—what I'm saying is that they are not identical!
Different people may refer to this using various names. My family from Mexico hails from Jalisco, and my Abuela refers to it as “sopa de arroz.” However, I have some Mexican relatives by marriage from different regions who refer to it as “arroz rojo.”
Components:
Long grain rice – My Abuela ALWAYS chooses Mahatma® Rice Extra Long Grain White Rice for this dish! This is extremely crucial and genuinely holds significance. The rice grains are exceptionally lengthy, indicating they have lower starch content and cook to a very fluffy and drier consistency, which is precisely our goal.
Tomato sauce - you can utilize either fresh or canned tomato sauce! When utilizing fresh tomatoes, it’s important to choose the ripest and reddest ones available if you prioritize color.
Chicken bouillon - I suggest Knorr chicken bouillon (this is an essential ingredient), but you can use whatever you have on hand. Chicken broth can be used (though it might be somewhat oily), or opt for tomato bouillon for a vegan option.
Vegetables- my Abuela’s rice is a typical recipe that uses just onions and garlic, but you can include carrots, peas, or red bell pepper if desired.
Additional seasonings include garlic powder and a pinch of salt for flavor.
Hot water – regardless of whether you’re using water or chicken broth, the liquid utilized to steam the rice in this recipe must be HOT when added.
Aromatics—these components are not necessary but will lend your rice a genuinely authentic flavor—cilantro and jalapeno. The jalapeno won't spice up the rice in any way—it simply enhances the flavor, though I do enjoy eating them alongside my meal!
Grandma's Tips
My grandmother’s name is Estela (I took her name), and she isn’t an excellent cook. Actually, my abuela despises cooking! She learned to prepare arroz rojo from her mother, and I must say it’s a really good recipe.
Her systematic approach to teaching me how to prepare it many years ago greatly contributed to my ability to consistently make perfect arroz rojo.
By keeping these tips in mind, you will quickly master this recipe, I assure you:
Utilize Mahatma® Rice Extra Long Grain White Rice. Believe me, the type of rice you choose is important. The extra long grain rice has lower starch content and results in a drier, fluffier texture when cooked. Jasmine rice is somewhat overly starchy, while basmati rice possesses a fragrance that isn't true to Mexican rice.
Sauté the rice in oil. Toasting the rice in oil until it achieves a golden hue and puffs slightly is crucial, and this process typically takes around 5 minutes. This is achieved by initially sautéing garlic and onions in oil, followed by adding the rice and continuously stirring it until it becomes nicely toasted.
Incorporate the garlic powder and chicken bouillon into the toasted rice. As the rice approaches the end of toasting, incorporate the bouillon and garlic powder, then keep stirring/toasting for an additional minute. Mi abuela dice que el arroz capta más sabor de esta forma.
Sauté the rice with the tomato sauce prior to incorporating water. We aim to blend the tomato sauce with the rice and swiftly combine & fry them together to enhance the tomato taste and achieve a richer red hue. You can truly observe the redness intensifying as you fry it.
Utilize WARM water! In this case, I am uncertain about the reason. Pero mi abuela me dijo que hay que añadir agua caliente y que el líquido en los bordes de la olla debe estar burbujeando cuando lo eches. I believe this improves the rice's texture – it guarantees that you achieve perfectly fluffy rice that isn't mushy or sticks together.
Utilize a pot with a thick base. The most effective method to prevent your rice from scorching at the bottom is to use a pot that has a thicker bottom. Opting for a high-quality non-stick or stainless steel is recommended.
Which texture to seek out
The desired texture is airy, tender, with small visible pieces of tomato enveloping each grain of rice. Upon lifting the lid and spotting a cluster of tomatoes on top- this is a positive sign! That's what we desire. Simply fluff the rice to combine it.
The rice ought to be slightly drier (while remaining soft and fluffy). If your rice is excessively damp and soft, you likely used too much water and/or cooked it for too long.
You can't enjoy rice without beans!
If you've come this far, you should definitely try making my refried beans as well! Crafted from basic ingredients and genuine Mexican tastes, these homemade refried beans are truly authentic. Es la combinación ideal para el arroz rojo.
This recipe is generously sponsored by Mahatma® Rice. I always have their products in my kitchen!
Fixings
- 1 1⁄2 cups long grain white rice
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1⁄4 cup onion, finely diced
- 4 ounces el pato salsa fresca (or pureed tomatoes assuming you cannot find el pato sauce)
- 2 1⁄2 cups chicken stock
- 1 teaspoon cumin
- 1 tablespoon stew powder
- 1⁄2 teaspoon ocean salt
- pepper
Guidelines
in a bowl consolidate stock, cumin, bean stew powder, salt and a large portion of a jar of el pato sauce .
earthy colored rice, in hot oil, in an enormous skillet for roughly 5 minutes flipping incidentally.
add diced onion, minced garlic, sauté for 1 moment.
add prepared stock, heat to the point of boiling.
lessen hotness to low, cover and stew for 15 minutes. try not to mind the rice before the 15 minutes is up, this will permit steam to get away and may make your rice turn out half-cooked.
the majority of the water will ingest before the brief time limit yet keep covered and keep on steaming for the whole 15 minutes. this will make for amazing rice that isnt crunchy.
following 15 minutes switch heat off, reveal and flip rice over. recuperate and let sit until all the other things is prepared. you can allow the rice to sit concealed for to 25 minutes which will cook out a large portion of the dampness and leave amazing fleecy rice. Cool. Appreciate it!!
AUTHENTIC SPANISH RICE VIDEO
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