Arroz Rojo with Charred Tomato, Caramelized Onion & Cilantro Oil
A restaurant-plated Mexican red rice: dry-charred tomato and aromatics blended into a sofrito-fried base, rice toasted for separate silky grains, finished with a vivid strained cilantro oil.
- long-grain white rice, rinsed until water runs clear, well drained1 cup
- ripe Roma tomatoes3 whole
- white onion, halved: one half left whole for charring, one half finely diced1 medium
- garlic cloves, unpeeled3 whole
- chicken or vegetable stock, kept warm1¾ cups
- neutral oil (for the rice)3 tbsp
- kosher salt, plus a pinch for the oil1½ tsp
- fresh cilantro, leaves and tender stems; reserve a few leaves whole for garnish1 bunch
- neutral oil (for the cilantro oil)½ cup
- lime, half juiced, half in wedges1 whole
- 1
Make the cilantro oil first so it can settle. Blanch the cilantro leaves and tender stems in boiling water 15 seconds, shock in ice water, then squeeze bone-dry. Blend with the 1/2 cup neutral oil and a pinch of salt for a full minute until vivid green and slightly warm to the touch. Strain through a coffee filter or fine sieve — let it drip, don't press — into a small bowl and set aside.
- 2
Set your 12-inch carbon steel skillet (or the carbon steel griddle) over high heat, dry, until it's ripping hot. Char the whole Roma tomatoes, the whole onion half, and the unpeeled garlic cloves directly in the dry pan, turning, until blackened in patches and softened — about 8–10 minutes. Pull the garlic earlier if it's coloring fast.
high - 3
Peel the charred garlic. Transfer the tomatoes, charred onion half, and garlic to the blender and purée smooth. You want about 1 cup — top up with a splash of warm stock if short. Set aside.
- 4
Wipe the skillet, add the 3 tbsp neutral oil, and set over medium heat. Add the finely diced onion half and cook slowly, stirring, until deeply golden and jammy, 8–10 minutes. A pinch of salt draws out its water and speeds things along.
medium - 5
Add the rinsed, well-drained rice to the onion. Toast, stirring constantly, until the grains turn chalky-white and smell nutty, 4–5 minutes.
medium - 6
Pour in the charred-tomato purée and fry, stirring, until it darkens a full shade to brick-red and the oil visibly separates, about 4–5 minutes.
medium - 7
Add the remaining warm stock and the 1.5 tsp salt — you should land around 1.75 cups total liquid counting the purée. Stir once and bring to a boil.
high - 8
Cover tightly, drop to the lowest heat, and steam undisturbed 15 minutes. Do not lift the lid.
low - 9
Off the heat, keep covered and rest 10 minutes to finish steaming and firm up.
- 10
Squeeze the juice of half the lime over the rice and fluff gently with a fork. Taste and adjust salt. Mound into a shallow bowl, drizzle the cilantro oil in a ring, scatter the reserved cilantro leaves, and serve with lime wedges.
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