Mexican Saffron Rojo Rice Food

MAMACITA'S MEXICAN RICE

Steps:

• Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
• Stir peas and carrots into cooked rice; garnish with cilantro.

MEXICAN RED RICE (ARROZ ROJO)

Steps:

• In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

MEXICAN RICE

Steps:

• Adjust rack to middle position and preheat oven to 350.
• Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
• Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
• Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
• Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
• Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
• Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
• Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
• Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
• Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
• Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
• Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
• You'll love this rice! Money back guarantee.

MEXICAN SAFFRON ROJO RICE

Steps:

• Saute onions in a heavy saucepan until golden.
• Add rice; stir briskly to quickly coat with oil.
• Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.
• Cover, bring to a boil, and then reduce heat to low.
• Cook for 30 to 40 minutes, or until rice is tender and liquid is absorbed (periodically check to be sure there is enough liquid and to give rice a little stir).

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Heat the oil in a medium saucepan. Add the rinsed and drained rice. Sauté the rice over medium high heat for 3-5 minutes, until golden.
• Add the onions and garlic. Saute 2-3 minutes, until softened.
• Add the diced tomatoes, warm broth, vegetables, and salt.
• Bring the mixture to a simmer. Reduce the heat to medium low and cook, covered, for 20 minutes.
• After 20 minutes, remove the pot from the heat and let the rice stand, covered, for 10 minutes.
• After resting, fluff the rice with a fork. Taste and adjust the salt as desired.

EASY INSTANT POT MEXICAN RICE- ARROZ ROJO

Steps:

• Rinse rice under cool water until no longer cloudy and water runs clear. Drain in a sieve and set aside. Chop the onions and tomatoes and prep the rest of the ingredients
• Turn on the saute function of your instant pot, add vegetable oil and heat until hot. Add the rinsed rice and stir continuously for another 3 minutes ensuring it doesn't stick to the bottom of the pan until rice is slightly browned.
• Add chopped jalapeno and tomatoes and stir to combine, followed by the chicken stock, stir to combine and deglaze the pan at the same time. Don't omit this step to avoid getting BURN notice during the pressure cooking process.
• Add tomato paste then cumin, garlic granules and chilli powder on top of the rice do not stir.
• Lock the IP securely and turn the valve to the sealing position. Select manual or pressure cook button and cook on high pressure for 8 minutes.
• When the cooking cycle has completed, leave to naturally pressure release for 5 minutes and carefully quick release to depressurise the pressure cooker. Remove the lid
• Fluff rice with a fork or stir to combine. Serve and enjoy!