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Mexican Rice
Serves 6 Prep 10 min Cook 25 min Total 35 min Type Side Origin Mexican

Mexican Rice

The taquería side: long-grain rice toasted in oil, then simmered in stock and pureed tomato till each grain is dyed orange-red.

Serves 6 Prep 10 minutes Cook 25 minutes Units Rate

Overview

Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes. Diced onion and garlic join briefly. A blender pulses a ripe tomato, garlic clove, ½ onion and a few sprigs of coriander into a smooth red puree; this strains through a sieve to remove fibre and pours into the pan with the toasted rice, along with chicken stock, salt, cumin and a bay leaf. Brought to a simmer, covered, reduced to lowest heat, cooked for 18-20 minutes until the liquid is absorbed and the rice is tender. Off heat 10 min rest; fluffed with a fork; finished with frozen peas and chopped coriander.

Ingredients

Tomato base

  • 2 ripe tomatoes (about 300 g)
  • 1 onion (small, rough chunks for the blender)
  • 2 garlic cloves
  • 1 small handful fresh coriander stems
  • 1 chipotle in adobo (optional, for smoke; or 1 teaspoon smoked paprika)
  • 300 ml chicken stock (or vegetable; use enough to bring the total tomato + stock to 500 ml)

Rice

  • 300 g long-grain white rice (not parboiled, not basmati)
  • 3 tablespoons sunflower oil
  • 1 onion (small, the remaining half, finely diced)
  • 2 garlic cloves (finely diced)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1 bay leaf
  • 1 ½ teaspoons salt (to taste)

To finish

  • 100 g frozen peas (defrosted - or fresh)
  • 50 g sweetcorn kernels (optional)
  • 3 tablespoons fresh coriander (chopped)
  • 1 lime (cut into wedges)

Method

Stage 1 - Make the tomato puree

  1. In a blender, blitz tomatoes, onion chunks, 2 garlic cloves, coriander stems and chipotle (if using) to a smooth red puree.
  2. Strain through a sieve into a measuring jug; press to extract as much juice as possible.
  3. Top up with chicken stock to bring the total volume to 500 ml.

Stage 2 - Rinse the rice (optional)

  1. Place the rice in a sieve; rinse under cold water until the water runs clear.
  2. This step is optional and slightly controversial - rinsed rice gives cleaner grains; unrinsed rice gives a slightly stickier rice but more flavour. Both work.
  3. Drain well - wet rice steams instead of toasts.

Stage 3 - Toast the rice

  1. Heat the sunflower oil in a wide heavy lidded pot over medium heat.
  2. Add the rice; stir to coat.
  3. Toast 4-5 minutes, stirring almost constantly, until the rice turns pale gold and smells nutty (don't let it brown deeply - that's burnt).

Stage 4 - Aromatics

  1. Add the diced onion and garlic; cook 2 minutes until just softened.

Stage 5 - Spice

  1. Stir in cumin and oregano; cook 30 seconds.

Stage 6 - Liquid

  1. Pour in the tomato-stock mixture; add the bay leaf and salt.
  2. Stir once; bring to a boil.

Stage 7 - Cook

  1. As soon as it boils, reduce heat to the lowest setting.
  2. Cover with a tight lid.
  3. Cook 18-20 minutes - don't peek, don't stir.

Stage 8 - Rest

  1. Off heat; leave covered another 10 minutes.

Stage 9 - Fluff and finish

  1. Discard the bay leaf.
  2. Fluff gently with a fork (don't stir aggressively - breaks the grains).
  3. Fold in defrosted peas and sweetcorn (if using).
  4. Cover 2 minutes for the peas to warm through.

Stage 10 - Serve

  1. Tip onto a wide serving plate.
  2. Scatter fresh coriander.
  3. Lime wedges around.

Notes

  • Toast the rice - don't skip: The 4-5 minute toast is the entire technique. Untoasted rice gives a wet, sticky, tomato-flavoured rice. Properly toasted rice gives separate, fluffy, deeply-flavoured grains.
  • Long-grain, not basmati: Long-grain American or Latino rice is what arroz rojo needs. Basmati's longer grain and aromatic character is wrong for Mexican cooking. Use Mahatma, Carolina Gold, or similar.
  • Strain the tomato puree: Skipping the strain step leaves bits of tomato skin and fibre that disrupt the texture. The strained puree gives a clean coloured liquid that the rice absorbs evenly.

Storage

  • Refrigerate 4 days; reheat covered with 1-2 tablespoons of water added.
  • Freezes 2 months; defrost in the fridge then reheat.

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