Mastering Mexican Rice: The Secret to Fluffy Arroz Rojo

The rice that accompanies every Mexican meal

Getting perfect red rice - with separate, flavourful grains of uniform colour - is a skill many Mexican cooks take years to master. The secret is in the technique.

The recipe (4-6 servings)

250g long-grain rice (basmati works well), 2 medium tomatoes or 200ml passata, 1/4 onion, 1 garlic clove, 500ml hot chicken stock, 2 tbsp vegetable oil, salt.

The technique

1. Wash the rice: Rinse under cold water until water runs clear. This removes excess starch.
2. Fry the rice: Heat oil in a wide pan, add dry rice and fry stirring constantly for 5-7 minutes until golden. This step is CRUCIAL.
3. Blend the sauce: Blend tomatoes with onion and garlic until smooth.
4. Add the sauce: Pour over fried rice. Cook 2-3 minutes until absorbed.
5. Add stock: Pour in hot stock (must be hot). Add salt. Bring to boil.
6. Cover and cook: Reduce to minimum, cover tightly and cook 15-18 minutes WITHOUT UNCOVERING OR STIRRING.
7. Rest: Turn off heat, leave covered 5 more minutes. Fluff with fork.

Good Mexican red rice is one of those simple dishes that distinguishes a good cook. With practice, it becomes automatic.