Fluffy Mexican Rice (Arroz Rojo)
Servings: 6 servings
Equipment
- 1 Large pot with lid
Ingredients
- 1 ½ Tbsp avocado oil
- 1 ½ cups white basmati rice
- 1 cup yellow onion, finely diced
- 5 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 ¾ cup vegetable broth
- ¾ cup tomato sauce
- 1 tsp oregano
- ¾ tsp salt
- ½ tsp cumin powder
Instructions
- Prep: Measure and prep all ingredients. Once you begin cooking, you'll want to move quickly.
- Toast rice: Heat a large pot on medium heat. Add 1 ½ Tbsp avocado oil and allow to heat up for 30-60 seconds, then add 1 ½ cups of white basmati rice. Toast rice until it begins to brown and become fragrant, about 7 minutes, stirring occasionally. Lower heat if rice seems too hot so it doesn't burn.
- Add aromatics: Add onion and cook for a minute or two minute, stirring frequently. Stir in garlic and cook about 30 seconds, until fragrant. Then add everything else: 1 ¾ cup vegetable broth, 2 Tbsp tomato paste, ¾ cup tomato sauce, 1 tsp oregano, ¾ tsp salt, and ½ tsp cumin. Stir to combine.
- Cook rice: Bring rice to a low boil, then lower heat to low and cover with a lid. Cook rice for 13 minutes (set a timer!), then remove pot from heat and let rest undisturbed for 10 minutes. Set another timer and don't lift the lid!
- Fluff rice: After rice has rested for 10 minutes, remove the lid immediately and gently fluff rice with a rice paddle or fork. Enjoy!