- Mexican
- Side
- Instant-Pot
- One-Pot
Taqueria-Style Arroz Rojo
After living in San Jose, California, I became accustomed to the fluffy, savory orange-red rice served at great neighborhood taquerias. It was never overly tomato-heavy or aggressively spiced; it was simply well-seasoned, lightly toasted, and perfect tucked into a burrito or served beside beans and grilled meat. This pressure-cooker version is my attempt to recreate that familiar taqueria-style rice using long-grain rice, fresh tomato, onion, garlic, and tomato-chicken bouillon. Toasting the rice before pressure cooking gives the grains a lightly nutty flavor and helps them remain distinct rather than becoming soft or sticky.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Yield
- 6 cup
Instructions
Rinse and drain the rice
Place the rice in a fine-mesh strainer and rinse it under cool running water until the water is mostly clear. Allow the rice to drain for at least 10 minutes. The rice should be well drained before it is toasted so excess water does not cause it to steam or become gummy.
Prepare the tomato mixture
Place the tomatoes, onion, and garlic in a blender. Blend until completely smooth.
Toast the rice
Set the pressure cooker to Sauté. Add the oil and allow it to heat for about 30 seconds. Add the drained rice and cook for 5–7 minutes, stirring frequently, until the rice appears dry, smells lightly nutty, and has developed a pale golden color. A few darker golden grains are desirable, but do not allow the rice to burn.
Deglaze the pressure cooker
Pour the measured chicken broth into the pot. Add the tomato-chicken bouillon, cumin, and salt. Stir while scraping the bottom of the pot thoroughly to release any rice or toasted bits that may be stuck to the surface. The bottom must be clean before pressure cooking to prevent a burn warning.
Add the tomato mixture
Pour the blended tomato mixture evenly over the rice. Do not stir after adding the tomato mixture. Keeping the thicker tomato purée on top helps prevent it from scorching against the bottom of the pressure cooker. Place the whole jalapeño on top, if using.
Pressure cook the rice
Secure the lid and set the pressure cooker to cook on High Pressure for 4 minutes. When the cooking cycle finishes, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure, then open the lid.
Fluff and rest
Remove and discard the whole chile. Gently fluff the rice from the bottom upward using a fork or rice paddle. Avoid aggressively stirring or pressing the grains together. Leave the rice uncovered for 5 minutes so excess steam can escape and the grains can firm slightly.
Serve
Taste and adjust the salt as needed. Serve alongside beans, grilled meat, tacos, enchiladas, or use as a filling for burritos.
Recipe by
Russell Toris
@russell-toris