Arroz Rojo
This is a fundamental technique for a standard side. You are building flavor from the bottom of the pot up, starting with the fry and finishing with a gentle steam.
Control the steam
The secret is a heavy-bottomed pot with a tight-fitting lid. If your lid is loose, cover the pot with a piece of foil before putting the lid on to keep the steam inside.
- Heavy-bottomed pot or Dutch oven
- Blender
- Fine-mesh strainer
- Wooden spoon
What goes in.
- 1 cuplong-grain white rice
- 2 tbspneutral oil, such as grapeseed or corn
- 2roma tomatoes, halved
- 1/4white onion
- 1 clovegarlic
- 2 cupschicken or vegetable stock
- 1 tspsea salt
Frying the rice
Do not rush the browning step. You want the rice to go from translucent to a pale, sandy gold; this creates a barrier that keeps the grains individual during the simmer.
The method.
Prep the base
Blend the tomatoes, onion, garlic, and one-half cup of the stock until completely smooth. Set aside.
Rinse the rice
Rinse the rice under cold water in a fine-mesh strainer until the water runs clear. Shake off excess moisture thoroughly.
Fry the grain
Heat the oil in your pot over medium-high heat. Add the rice and stir constantly for 3 to 5 minutes. Watch for the edges to turn a toasted, sandy color.
Add the liquid
Pour in the tomato mixture. It will bubble aggressively. Cook, stirring, until the liquid reduces by half and smells cooked down.
Simmer
Pour in the remaining stock and the salt. Bring to a boil, then turn the heat to the absolute lowest setting. Cover and cook for 15 minutes.
Rest
Remove the pot from the heat entirely. Let it sit, lid on, for another 10 minutes. This allows the moisture to distribute evenly before you fluff it with a fork.
Other turns to take.
Vegetable Addition
Add frozen peas or diced carrots into the pot at the same time you add the final stock.
Spicy Version
Drop a whole serrano pepper into the pot during the simmer for subtle heat without spice infusion.
When it doesn't go to plan.
Never stir the rice while it is steaming; this breaks the grains and releases starch, making it gummy.
If the rice looks slightly underdone after the rest, keep the lid on and let it sit for another 5 minutes.
Ensure your oil is hot enough before the rice hits the pot; if it is cold, the rice will absorb the oil rather than frying.
The ones that keep coming up.
Can I use brown rice?
The technique relies on the starch structure of white long-grain rice. Brown rice requires different liquid ratios and significantly longer cooking times.
Why is my rice mushy?
Usually, this happens because of too much liquid or stirring while the rice is cooking. Ensure you measure your stock accurately and leave the lid sealed.
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