Prep 30 mins
Cook 35 mins
We bet the dishwashers in Mexican restaurants see a lot of rice go through their station. It must win the contest for the dish most frequently served, but least eaten. That's because it's usually mushy and flavorless, like it's just holding a spot on your plate where you can plant the parsley garnish you're also not going to eat. Our version, with rice cooked to perfection in spiced tomato stock, is so good it could be the star of the plate. It also makes a great vegetarian addition to burritos. From the Take-Out Menu Cookbook.
- Preheat the oven to 350º.
- Heat the oil in a large, heavy saucepan set over medium heat. Add the onion, chiles, and garlic and saute until translucent, about 5 minutes, stirring constantly. Add the rice and cook until it begins to turn golden brown, about 5 more minutes.
- Meanwhile, combine the tomatoes, salt, and lime juice in a blender and puree.
- Add the tomato puree and 1 1/2 cups water to the saucepan and stir to combine. Transfer the rice to a 4-quart baking dish or casserole, and cover with foil.
- Bake for 35-45 minutes, or until the liquid is absorbed and the rice is tender. Remove from the oven and let rest for 10 minutes. Fluff with a fork and serve hot.
- Note: Leftover rice can be reheated in a microwave.
A truly delicious rice that went really well with some enchiladas I was making to serve to everyone at my sister's house. I especially loved the lime with the tomatoes. Gave it lots of flavor! I got lots of "MMmmm, this is good" --- "Wow, this is awesome!" and "Auntie, where did you get this recipe? It's so good!" As you can tell it was enjoyed by my whole family and I will be using it again sometime! Thank you for sharing your recipe with us Tx! Linda
The rice had a wonderful flavor. I cut the recipe in half and it came out great. Served it with Cuban Roasted Chicken (Pollo Asado Cubano). Thanks for posting. Will make again. Made for 123 Hit Wonders.
Really fantastic!! I ended up doing this with 2 cups of rice and 4 cups liquid. The liquid included the tomatoes and their juice pureed with the lime juice but then I just added 1/4 cup chicken broth instead of the water because I had less rice. It worked out great!! I had to bake this longer because the puree is not boiling or hot before you add it to the raw rice here. I baked mine for 55 minutes at 350 degrees F and then I upped the temperature to 425 degrees F and baked for 30 minutes more. At that point, the rice was nice and soft and cooked through. This arroz rojo has wonderful flavor and heat!!! I served this with Enchiladas Poblanas and it was a wonderful side to that dish!! Thanks for the recipe!!