Gluten-free Bouillon & Seasoning
Massel Mexican Red Rice (Arroz Rojo) recipe

Recipes: Mexican Red Rice (Arroz Rojo) by Tess Masters (Serves: 6 to 8)

Thanks to: The Blender Girl Tess Masters

“The secret to getting a rich deep tomato flavor is blending together canned and sun-dried tomatoes, dry-toasting the rice, boosting the flavor with Massel chicken-flavored broth, and then stirring through some cilantro, green onions, lime juice, salt, and pepper. I love infusing grains with herbs and spices for flavor fever, and this Mexican red rice is deeeelicious!”

— The Blender Girl, Tess Masters

Photo Credit: Trent Lanz

The Recipe

Ingredients

Method

  1. To make the red sauce, throw all of the red sauce ingredients into the blender and blast on high for 30 to 60 seconds until smooth.
  2. In a Dutch oven over medium-high heat, sauté 2 tablespoons of the oil, with the onion, garlic, and a pinch of salt for about 5 minutes until the onions are soft and translucent. Stir in the rice, add the remaining tablespoon of oil, and sauté the rice for about 10 minutes until brown and toasted.
  3. Add the 5 cups of broth and red sauce, and stir to combine. Increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, until the liquid has been absorbed and the rice is cooked. (You may have to cook a bit longer, depending on your pot and stove.) Fluff with a fork, stir in the cilantro and green onions, and add lime juice, salt, and pepper to taste.
Summary
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Recipe Name
Massel Mexican Red Rice (Arroz Rojo)
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Preparation Time
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