Mexican Red Rice

also called arroz rojo · spanish rice

The table

2 medium(cored)plum tomatoesblend smoothpour oversimmer covered 20 min, restfluff, fold in
1/4 mediumwhite onion
2 clovesgarlic
1 3/4 cups(415 mL)chicken stock
1 1/2 cups(300 g; rinsed and drained)long-grain white ricefry 6 min
3 Tbsvegetable oil
1(left whole)serrano chile
1 1/2 tspkosher salt
1/2 cup(70 g; thawed)frozen peas
2 Tbscilantro
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

1blend smooth

2fry 6 min

3pour over

goes in with what steps 1 and 2 made

5fluff, fold in

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 36 mintwo waits that overlap count once
Needs you
6 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 45 min.

  1. blend smooth

    not timedfrom the start

  2. fry 6 min

    6 minneeds you(read off the step)from the start

  3. pour over

    not timed6 min in

  4. simmer covered 20 min, rest

    30 minwalk away(read off the step)6 min in

  5. fluff, fold in

    not timed36 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need blender · fork · saucepan

Goes with

See how it is written
>> title: Mexican Red Rice
>> category: Rice, Beans & Grains
>> tags: rice, tomato, mexican, side, stovetop
>> counters: Taquería
>> aka: arroz rojo, spanish rice
>> pairs-with: refried-beans
>> servings: 6
>> time: 45 min
>> step.1: blend smooth
>> step.2: fry 6 min
>> step.3: pour over
>> step.4: simmer covered 20 min, rest
>> step.5: fluff, fold in

Blend @plum tomatoes{2%medium}(cored), @white onion{1/4%medium}, @garlic{2%cloves}, and @chicken stock{1 3/4%cups}(415 mL) smooth in a #blender{}.

Fry @long-grain white rice{1 1/2%cups}(300 g; rinsed and drained) in @vegetable oil{3%Tbs} in a #saucepan{} until golden and nutty, ~{6%min}.

Pour @&(~2)tomato purée{} over @&(~1)toasted rice{} with @serrano chile{1}(left whole) and @kosher salt{1 1/2%tsp}.

Simmer @&(~1)pot{} covered over low heat for ~{20%min}, then rest off the heat ~{10%min}.

Fluff @&(~1)rice{} with a #fork{} and fold in @frozen peas{1/2%cup}(70 g; thawed) and @cilantro{2%Tbs}.