Mexican Red Rice (Arroz Rojo)

by Justin Segelstrom

No matter what I’m cooking, whether it be enchiladas, tacos, grilled meats, this rice is on the plate. It’s savory, fluffy, and full of that nostalgic tomato chicken flavor. What takes it to the next level? A spoonful each of Caldo de Tomate and Caldo de Pollo bouillon. Trust me, they’re magic in this dish. I always have a container of them in my spice pantry.

Ingredients

For the sauce:

• 2 Roma tomatoes
• Small piece of white onion
• 2 garlic cloves
• 1 tablespoon chicken bouillon (Caldo de Pollo)
• 1 tablespoon tomato bouillon (Caldo de Tomate)
• 1 cup water

For the rice:

• 2 tablespoons oil
• 2 cups jasmine rice (or any long-grain rice)
• 2 cups water
• 1 whole jalapeño (optional ) it adds a very subtle flavor and won’t make the rice spicy)

Instructions

1. Make the sauce: Add the Roma tomatoes, onion, garlic, bouillons, and 1 cup of water to a blender. Blend until smooth.
2. Toast the rice: In a large, deep skillet, heat the oil over medium-low. Add the rice and cook, stirring constantly, until golden, about 6 minutes.
3. Simmer: Pour in the blended sauce and 2 cups of water. Stir to combine. Nestle the jalapeño into the rice, if using.
4. Cook: Bring everything to a boil, then cover and reduce heat to low. Let simmer for 20 minutes.
5. Finish: Remove from heat, take out the jalapeño, and fluff the rice with a fork before serving.