Time Traveling Table

If you’re anything like me, you probably grew up assuming Mexican rice was just the automatic side dish that came with every plate at your favorite Mexican restaurant. Tacos? Rice. Enchiladas? Rice. Burritos? Definitely rice. But after diving into modern Mexican home cooking, I realized there’s a reason it shows up so often. It’s simple to make, incredibly satisfying, and stretches a meal without feeling like filler.

Rice wasn’t originally native to Mexico. It arrived with the Spanish in the 1500s, but over the centuries Mexican cooks made it completely their own. Toasting the rice before simmering it in a tomato broth gives it its signature fluffy texture and savory flavor, turning a humble pantry ingredient into one of the country’s most recognizable side dishes. Today, arroz rojo is a staple at family dinners, celebrations, and neighborhood fondas, proving that sometimes the simplest recipes are the ones that stand the test of time.

Serves: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients

• 1 cup long-grain white rice (about 185 g)
• 1 tablespoon vegetable oil
• 1 medium Roma tomato (about 150 g), roughly chopped
• ⅛ medium white onion (about 35 g), roughly chopped
• 1 garlic clove
• ⅔ cup chicken broth (160 ml)
• ⅔ cup water (160 ml)
• 1 teaspoon tomato paste
• ⅓ teaspoon kosher salt, plus more to taste
• ¼ teaspoon ground cumin (optional)
• ⅓ cup frozen peas and carrots (about 50 g), optional
• 2 tablespoons chopped fresh cilantro (about 8 g), optional

Instructions

1. Rinse the rice under cold water until the water runs mostly clear. Drain well.
2. Heat the oil in a large saucepan or Dutch oven over medium heat.
3. Add the rice and cook, stirring frequently, until the grains are lightly golden, about 8 to 10 minutes. Toasting the rice before adding the liquid is the key to fluffy grains that stay separate.
4. While the rice cooks, blend the tomatoes, onion, garlic, chicken broth, water, tomato paste, salt, and cumin until smooth.
5. Carefully pour the tomato mixture into the toasted rice. It will bubble vigorously.
6. Stir once, then add the peas and carrots, if using.
7. Bring to a gentle boil.
8. Reduce the heat to low, cover, and cook for 18 to 20 minutes without lifting the lid.
9. Remove from the heat and let the rice rest, covered, for 10 minutes.
10. Fluff gently with a fork and garnish with cilantro, if desired.