Arroz Rojo with Charred Tomatoes, Chiles, and Onion

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Appears in Cook's Illustrated September/October 2004

'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it rarely delivers.

SERVES 6-8 as a side dish

TIME 55 minutes

Arroz Rojo with Charred Tomatoes, Chiles, and Onion

WHY THIS RECIPE WORKS

Our perfect Mexican rice recipe had to be rich but not oily and moist but not watery; furthermore, it had to boast clean, balanced flavors and tender, perfectly cooked rice. We produced superior grains by rinsing the long-grain white rice a...

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