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Arroz Rojo
  • Arroz Rojo
  • Arroz Rojo
Arroz Rojo

Arroz Rojo

Rice is very popular in northern Mexico, where it's usually served as a side dish rather than a main, together with a dish of beans. It was introduced to Mexico by the Spanish (who in turn sourced it from Asia), and consequently is often referred to as 'Spanish rice'.

To make this recipe, you'll need:

ANCHO BLEND: 2 tsp

CANELA BLEND: tsp

CHIPOTLE BLEND: tsp

ORÉGANO BLEND: tsp

Need the blends?

A complete set of Taco Legend Blend Refills

A complete set of Taco Legend Blend Refills

£13.96
Description
More Info

Book: How to Be a Taco Legend

Page number: 206

Effort: Medium effort

Serves: 4

Prep: 30 mins

Cook: 25 mins

Origin: Mexico
Shopping List

  • 2 tomatoes
  • 200g long grain rice
  • ½ stock cube (chicken or vegetable)
Blends Needed

ANCHO BLEND: 2 tsp

CANELA BLEND: tsp

CHIPOTLE BLEND: tsp

ORÉGANO BLEND: tsp
Goes Great With
Also Works a Treat With
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V
Victoria Mcgoun

We made so many tasty taco bits! Arroz Rojo, Essential Mexican Salad, Salsa Mexicana, Cebollas Curtidas, Essential Guac, Garlic Oregano Mushrooms & Roadted Sweet Potatos. We made the Essential Black Beans and the Chilli Con Carne (vegan) "So much food made in so little time! Tasty, delicious and a great start to the New Year. Our five year old asked for Mexican night every night! And we might just agree! Thank you, Spicery!"