Arroz rojo (Red rice)

Arroz rojo (Red rice)

This is a Mexican favourite, for its great flavour and versatility to be combined with main dishes such as mole, or even on its own with a fried egg and a good splash of salsa. Here is the recipe:


  • 1 cup of long or medium rice
  • 3 or 4 roma tomatoes (pending on the size)
  • 2 chicken stock cubes (if vegan change for veggie stock)
  • 2 cups of water
  • 1 small carrot in small cubes
  • 1 tbsp cooking oil


  1. In a blender pour the tomatoes and water and blend until smooth
  2. In a hot cooking pot pour oil and rice. Move constantly to avoid burning.
  3. When the rice is transparent add the tomato water, the chicken stock cubes and the carrot
  4. Bring down to low heat and let boil
  5. When water is close to full evaporation, check if rice is tender. If not, add half a cup of extra water and continue the cooking process until all water has evaporated. Check constantly to avoid burning.


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Processed with VSCO with c1 preset


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