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Mexican Red Rice (Arroz Rojo)
This Arroz Rojo (Mexican Red Rice) is seriously delicious, and is vegan and gluten-free. Serve with quesadillas, fajitas, burritos, beans, and veggies.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 to 8
Ingredients
red sauce:
- 1 cup (240ml) Massel vegetable broth
- 1 (15-ounce/425g) can diced tomatoes and their juices
- 1/4 cup (22g) chopped sun-dried tomatoes (soft or packed in oil and patted dry)
- 1 tablespoon ribbed, seeded, and minced jalapeño, plus more to taste
- 1/4 teaspoon red pepper flakes, plus more to taste
rice:
- 3 tablespoons grapeseed oil or extra-virgin olive oil
- 2 cups (300g) diced yellow onion
- 1 tablespoon minced garlic (3 cloves)
- 3 cups (570g) brown basmati rice
- 5 cups (1.2l) Massel vegetable broth
- 1/2 cup (20g) firmly packed finely chopped cilantro
- 1/2 cup (40g) finely chopped green onions (white and green parts)
- Splash of fresh lime juice, to taste
- Celtic sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
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To make the red sauce, throw all of the red sauce ingredients into the blender and blast on high for 30 to 60 seconds until smooth.
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In a Dutch oven over medium-high heat, sauté 2 tablespoons of the oil, with the onion, garlic, and a pinch of salt for about 5 minutes until the onions are soft and translucent. Stir in the rice, add the remaining tablespoon of oil, and sauté the rice for about 10 minutes until brown and toasted.
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Add the 5 cups of broth and red sauce, and stir to combine. Increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, until the liquid has been absorbed and the rice is cooked. (You may have to cook a bit longer, depending on your pot and stove.) Fluff with a fork, stir in the cilantro and green onions, and add lime juice, salt, and pepper to taste.
Recipe Notes
Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak