28/05/2026
Ever tried making authentic Mexican 'Red Rice' (Arroz Rojo) at home? This easy recipe brings restaurantâquality flavor to your kitchen using simple pantry staples. The key is properly toasting the rice before adding the tomato mixture
We prepared it using Bella Luna longâgrain rice sourced by LDC.
Ingredients
200 g longâgrain white rice
3 small garlic cloves
3 medium Roma tomatoes
80 g chopped onion
10 ml chicken consommé powder (or chicken stock cubes)
5 ml ground black pepper
5 ml salt
30 ml vegetable oil
500 ml hot water
Instructions
1. In a blender or food processor, combine the garlic, tomatoes, onion, consommé powder, salt and pepper. Puree until smooth. Set aside.
2. In a medium skillet, heat the oil over medium-high heat until shimmering. Add the rice and cook, stirring frequently, until golden brown, about 3-4 minutes.
3. Pour in the tomato mixture and stir to combine. Cook for about 3 minutes, or until the mixture is mostly absorbed.
4. Add the hot water, stir and bring to a boil. Reduce the heat to low, cover and simmer for about 15 minutes, or until the water is fully absorbed and the rice is tender.
5. If the rice isnât fully cooked but the liquid is gone, add 2 tablespoons of water, cover and cook for another 2 minutes.
6. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork before serving.
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