Red Rice xo Arroz Rojo

In Mexico, red rice is typically served alone as the second course of the meal and not as a side dish. Whoever you cook this for will surely feel loved. The rice is toasted before adding the recaudo and broth, giving it a rich nutty flavor to the dish.  

Ingredients

2 tablespoons olive oil
¼ cup white onion
1 tablespoon garlic
1 cup white rice rinsed well and drained.

¼ cup recaudo
½ cup peas
1 carrot diced small

2 cups chicken stock
Salt and pepper to taste

Aromatics

6 cilantro stems and leaves (optional)
1 serrano (optional)

Directions

• Heat the olive oil in a saute pan. Add the onion and sprinkle with salt to help them caramelize for about 2 minutes. Add the garlic and rice and stir constantly until lightly toasted, roughly 3 minutes.

• Add the recaudo, peas, and carrots. Stir constantly and cook until most of the moisture is absorbed into the rice.

• Pour your stock and season to taste. Bring to a boil. Give it one more stir and place your aromatics on top. Turn heat to low. Cover and cook for 15-20 minutes.

• Tip: Rinsed rice helps remove excess starch allowing the rice to come out fluffy and not gummy.