Arroz rojo (Mexican red rice technique)
National Mexican tradition — the standard rice side dish across all Mexican cuisines
Arroz rojo (Mexican red rice) is the canonical side rice of Mexican cooking — long-grain rice toasted in oil until golden, then cooked in a tomato-based broth with garlic, onion, and often vegetables (carrot, corn, peas). The toasting step is essential — it creates a nutty, non-sticky rice. The tomato is either blended fresh and added as the cooking liquid or used as a stir-in puree. The rice should be fluffy, each grain separate, and evenly orange-red in colour.