Traditional rojo rice recipes often require making fresh tomato sauce from scratch – blending tomatoes, onions, and garlic into a smooth puree. But here's my weeknight secret: you can achieve that gorgeous red color and rich, authentic flavor using simple ingredients you probably already have in your kitchen!
Tomato paste. Tomato paste is the time saver. Instead of blending fresh tomatoes, onions, and garlic it provides concentrated tomato flavor without excess liquid and extra dirty dishes from blending.
Carrots. I like to dice a large carrot into small pieces. This addition adds a touch of sweetness, texture and more depth.
Chicken bouillon paste. I opt for the It’s Better Than Bouillon as it’s on the healthier side and isn’t overwhelmingly salty. Many powdered bouillon options have unnecessary ingredients including several salt additives or food dyes.
Long grain rice. Long grain is the way to go for the best fluffy result. If you only have jasmine rice on hand you could use that instead.
Dice your carrot, measure your tomato paste, and warm your water and dissolve the bouillon paste in it.
Add olive oil to a saucepan with carrots and saute for about 5 mins.
Add more olive oil and the rice. Make sure all of the rice is coated evenly in oil and stir frequently. This will help prevent the grains from becoming mushy and result in fluffy, separated grains in the end.
Once you are satisfied with the toast on the rice, add your cooking liquid. Cover tightly and set a timer for 20 minutes. After cooking, let it rest for 5 minutes before removing the lid.
Fridge: 4 days | Freezer: 3 months
Reheat with a splash of water on the stovetop or microwave.
Thank you for exploring my recipes!