Spanish rice, also known as Mexican rice, red rice, or arroz rojo, is a Mexican side dish or an ingredient in other dishes made from white rice, tomatoes, garlic, onions, etc. It is traditionally made by sautéing the rice in a skillet with oil or fat until it is colored golden brown. Water or chicken broth is then added, along with tomatoes in the form of chopped tomatoes or tomato sauce.
Despite its name, Spanish rice is not a popular dish in Spain or in Spanish cuisine; rice dishes in Spain are often yellow in color due to the inclusion of saffron. Mexican-style Spanish rice, however, is red, from being cooked with tomato sauce or tomato paste and is often referred to as “red rice” (Spanish: arroz rojo) in Mexico.
In Iran and Persian cuisine it is called estanboli polo. It dates back to Qajar Iran. It is known as Persian tomato rice in the Western world.
Ingredients
- 1 1/2 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 small white onion, finely chopped
- 1 cup white rice, long grain, uncooked
- 1 3/4 cups chicken or vegetable broth
- 2 1/2 tablespoon tomato paste
- 1/4 tablespoon salt
- 1 serrano or jalapeno pepper , whole (optional)
- 1 sprig coriander / cilantro
- Optional garnish
- Finely chopped coriander/cilantro leaves
Instructions
Step 1
Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, and then add onion. Cook for 4 – 5 minutes until translucent (not browned /golden).
Step 2
Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved.
Step 3
Plonk in jalapeno and coriander. Cover, bring to simmer, then lower heat to low so the water is simmering gently.
Step 4
Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).
Step 5
Remove from heat, leave lid on and rest for 10 minutes (KEY STEP). The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy.
Step 6
Fluff with fork then serve! (Optional: garnish with extra coriander)
ircookpad 