Sides

Rice

$3.99
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Side of seasoned Mexican rice.

Where this dish comes from

Mexican rice — arroz rojo — is not just a side dish but a technical foundation of the Mexican kitchen. Long-grain rice toasted in oil until golden, then cooked in a tomato-based liquid with garlic and chicken stock until each grain is separate and deeply flavored. The toasting step is the technique that separates Mexican rice from plain steamed rice: the fat coats each grain, the grain structure sets, and the rice absorbs the tomato base without becoming mushy.

Make it at Home

Rice, the way we make it

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Mexican Rice

Ingredients
  • 2 cups long-grain white rice
  • 4 tbsp neutral oil
  • 4 Roma tomatoes, blended smooth with 3 garlic cloves and 0.25 white onion
  • 500ml chicken stock, warm
  • 1 tsp salt
Instructions
  1. 1

    Heat oil in a heavy saucepan over medium. Add dry rice. Stir constantly for 5 minutes until every grain is golden-brown and the kitchen smells nutty.

  2. 2

    Pour in blended tomato mixture. It will sizzle dramatically. Stir to coat the rice.

  3. 3

    Add warm chicken stock and salt. Bring to a boil.

  4. 4

    Cover tightly. Reduce to the lowest possible heat. Cook 18 minutes without opening the lid.

  5. 5

    Remove from heat. Rest 5 minutes. Fluff with a fork. Each grain should be separate and orange-red.

  6. 6

    Serves 6 as a side.

Chilo's Taqueria · Fayetteville, GA
Chilo's Taqueria535 Glynn Street South, Fayetteville, GA, 30214, Fayetteville, GA(470) 278-2786
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