The red mexican rice a.k.a. spanish rice

This rice is known to us by many names; mexican rice, orange rice, spanish rice, red rice, etc... All these names usually point to this recipe although I find it incorrect to name this dish the mexican rice, as there are many more rice recipes that can be called "mexican"; calling this recipe spanish rice is also incorrect, as they do not prepare rice this way frequently in Spain!  Mexican themselves call this recipe "Arroz Rojo" or Red Rice, and this recipe goes very well with many other types of mexican food.

Beef Taco with mexican rice

Recipe for the mexican red rice:


* 2 cups of your favorite white rice
* 1 onion
* 1 clove of garlic
* 3 cups and 1/2 chicken broth
* 1 Fresh Red Tomato
* 1 or 2 tablespoons of tomato paste.
* 1/2 cup cooked carrots.
* Small bunch fresh cilantro; more if you like
* 1 serrano chile (for spicy) or 1/2 bell pepper (for non-spicy)
* 3 tablespoons olive oil
* Salt


1. In a pan or skillet, we start by frying the uncooked rice for 3 minutes in the oil, until slightly browned.

2. Dice the tomato and the onion, prepare your chicken broth; boil and dice your carrots

3. Using a food processor or blender, blend together the chicken broth, half the carrots, the onion, garlic, tomato paste, oil and tomato; blend until smoothly liquefied.

4. Pour the tomato liquid in your favorite rice cooking pot; add to this the uncooked and fried rice

5. Add chili and cilantro to the rice. Bring this to a boil, uncovered over high heat setting,

6. Cover the pot and cook the rice over low heat for 25 minutes or until done. Do not open the pot until done!

7. If it looks like the liquid is all gone from the pot before the rice is completely cooked and tender, add 1/2 cup broth more.

8. Once the rice is cooked, mix in the remaining diced carrots; serve with some cilantro leaves over the rice as garnish...

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