Arroz Rojo - Mexican Red Rice | VivaVerduras

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water reduces sodium content while chicken broth adds flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Cut the stems off the tomatoes and wash all produce.

Add tomatoes, onion wedge, garlic, and a little salt to a blender and blend until smooth.

Dissolve 1 vegetable chicken bouillon cube in 2 cups of water over medium heat.

In a pot over low medium heat, add a couple tablespoons of avocado oil.

Add 1 cup of long grain white rice, the garlic, onion wedge, and jalapeno to the pot.

Brown the rice evenly, stirring constantly to prevent burning.

Once the rice is browned, add the blended tomato mixture and mix well.

Add the dissolved vegetable stock to the pot and lightly mix to distribute.

Raise the heat to medium-high and add chopped cilantro, then cover the pot tightly and cook for 5 minutes.

After 5 minutes, check the rice and lower the heat, cooking for another 7 minutes.

Add frozen corn (about 3/4 cup) to the pot and cover again, cooking for another 7 minutes.

After 7 minutes, check the consistency of the rice; it should be fluffy.

Turn off the heat and let the rice rest uncovered for about 10 minutes.

Remove the cilantro and large onion wedges before serving, keeping the jalapeno for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary