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Heirloom Tomato Arroz Rojo (Mexican Red Rice)


30 mins
Serves 8

Make a big batch of savory red rice and you’ll have a perfect base for everything from richly sauced stews to a scoop of beans.

  • Step 1

    Heat the oil in a large heavy bottom saucepan over medium heat. When the oil begins to shimmer, add the rice and cook, stirring frequently until some grains start to turn golden, about 3-4 minutes. Add the frozen vegetables and serrano pepper. 

  • Step 2

    Pour in the Tomato Bliss, stir once (but not more than  once or rice may get mushy) and increase the heat to high. Add cilantro. Bring to a boil, immediately cover, and reduce the heat to low. Cook about 20 minutes (check directions on rice - do not remove lid before 20 minutes). Turn off the heat and let the rice stand, covered, to ensure the grains are evenly cooked, for another 5 to 10 minutes.

  • Step 3

    Stir the rice gently to integrate any tomato sauce that has floated to the surface before serving. Discard the serrano slices and cilantro sprigs. Fluff with a fork and serve, with more cilantro on top if desired.

Ingredient list

  • 2 cups
    extra long-grain white rice
  • 32 oz
    Tomato Bliss
  • 2 Tbsp
    olive oil
  • 1 cup
    frozen mixed vegetables (no need to defrost)
  • 1
    serrano pepper, halved lengthwise and seeded (optional)
  • 3
    cilantro sprigs, plus more for garnish