arroz rojo

Author of this recipe: Kendall Kososky

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Traditional Arroz Rojo Recipe: Spicy red rice, saffron, bell peppers, and chorizo. Perfect Spanish side! #ArrozRojo #SpanishCuisine

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Ingredients

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Steps

  1. ### How to Make Delicious Arroz Rojo: A Step-by-Step Guide
  2. Arroz rojo is a vibrant red rice dish that's popular in Latin American cuisine, particularly in countries like Mexico, Peru, and Venezuela. The dish gets its distinctive color from annatto seeds (also known as achiote), which give it an earthy flavor and rich red hue.
  3. #### Ingredients
  4. - 1 cup of Arborio or Valencia rice
  5. - 2 cups of chicken or vegetable broth
  6. - 2 tablespoons of oil (vegetable or olive)
  7. - 1 teaspoon of salt
  8. - 1/4 teaspoon of annatto seeds (achiote paste is also acceptable)
  9. - 3-4 cloves of garlic, minced
  10. - 1 small onion, diced
  11. - Optional: chopped herbs like cilantro or parsley
  12. #### Equipment
  13. - Medium-sized pot
  14. - Wooden spoon
  15. - Measuring cups and spoons
  16. ### Step-by-Step Instructions for Making Arroz Rojo
  17. 1. **Prepare Your Ingredients**
  18. - Rinse the rice under cold water until the water runs clear to remove excess starch.
  19. - Chop the onion and mince the garlic finely.
  20. 2. **Cook the Achiote**
  21. - In a small bowl, mix the annatto seeds (or achiote paste) with 1 tablespoon of oil until well combined. This mixture will help color the rice while enhancing its flavor.
  22. 3. **Sauté the Onions and Garlic**
  23. - Heat the remaining 1 tablespoon of oil in a medium pot over medium heat.
  24. - Add the diced onion to the pot and sauté for about 2-3 minutes until it becomes translucent.
  25. - Add the minced garlic and cook for another minute, being careful not to let it burn.
  26. 4. **Cook the Rice**
  27. - Increase the heat to medium-high and add the rinsed rice to the pot with onions and garlic.
  28. - Stir the rice continuously for about 2 minutes until it becomes slightly transparent on the edges.
  29. 5. **Add Broth and Seasonings**
  30. - Pour in the chicken or vegetable broth, along with salt (1 teaspoon).
  31. - Add the prepared achiote mixture and stir to coat the rice evenly.
  32. 6. **Simmer the Rice**
  33. - Bring the mixture to a boil, then reduce the heat to low.
  34. - Cover the pot tightly and let it simmer for about 20 minutes or until all the liquid is absorbed and the rice is tender.
  35. 7. **Fluff and Serve**
  36. - Remove the pot from the heat and let it sit covered for an additional 10 minutes.
  37. - Use a fork to fluff the arroz rojo gently, making sure not to break the grains.
  38. - Garnish with chopped cilantro or parsley if desired.
  39. 8. **Enjoy Your Meal**
  40. - Serve your delicious arroz rojo hot as a side dish or part of a larger meal.
  41. ### Tips for Perfect Arroz Rojo
  42. - Use high-quality annatto seeds for better color and flavor.
  43. - Ensure the rice is well rinsed to prevent it from becoming too sticky.
  44. - For an extra burst of flavor, add some chopped bell peppers or green peas during the cooking process.
  45. By following these steps, you can create a vibrant, flavorful arroz rojo that's both delicious and visually appealing. Enjoy your culinary adventure with this traditional Latin American dish!

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Nutrition Information

CaloriesN/A kcal
FatN/A g
CarbohydratesN/A g
ProteinN/A g

Tips and Tricks

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Recipe History

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Allergy Information

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