Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Arroz Rojo Recipe

Arroz Rojo Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time40m
Serves4

organic rice, house-made chicken stock, tomato, onion, garlic, peas, carrot, corn

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Ingredients

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Main Ingredients

Vegetables

Seasoning

Method

Preparation

  1. 1

    Prep the Vegetables

    Finely chop the onion and garlic. Dice the tomato, carrot, and set aside the peas and corn.

Cooking

  1. 2

    Sauté the Aromatics

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

  2. 3

    Add Tomato and Rice

    Stir in the diced tomato and cook for another 2-3 minutes. Add the organic rice to the pot and stir well to coat the grains with oil and mix with the vegetables.

  3. 4

    Add Chicken Stock

    Pour in the chicken stock, and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.

  4. 5

    Simmer

    Let it simmer for about 15 minutes, or until the rice is cooked and has absorbed most of the stock.

  5. 6

    Add Vegetables

    After 15 minutes, add the peas, corn, and diced carrot to the pot. Stir gently to combine.

  6. 7

    Final Seasoning

    Season with salt and black pepper to taste. Cover the pot again and let it cook for an additional 5 minutes.

Serving

  1. 8

    Fluff and Serve

    Remove the pot from heat. Let it sit for a few minutes before fluffing the rice with a fork. Serve warm as a side dish or main course.

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