Toasted rice with tomato, carrots, and serrano (Arroz rojo) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 49) by Rick Martinez

Ingredients

rendered lard
chicken stock
Show all ingredients...
Serves : 4
EYB Comments

Can substitute bacon fat or vegetable oil for rendered lard.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herb and cheese meatballs with a smoky tomato-chipotle sauce (Albóndigas en chipotle); Braised pork shoulder with tomato, chile ancho, fresh green chiles, and raisins (Horneado Tabasqueño); Burritos filled with lobster tossed in garlic butter and herbed rice and beans (Burritos de langosta)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute bacon fat or vegetable oil for rendered lard.
eclairea on February 16, 2026

A flavourful side dish to accompany any protein - I liked it topped with a crispy fried egg!
jazminlui on January 28, 2026

The recipe says "when you think you have burned the rice, keep going". So I did and...it burned (or got very close to it). I'm not sure if it was user error but the texture came out dry and fluffy/gritty? Not tender and moist how I usually like rice. The flavor with the serrano was tasty but honestly wouldn't repeat.
Soulkitchenjen on January 26, 2023

Very mediocre, considering how many tasty things went into this. Not a stand alone dish at all. Much better soaked in the sauce of something else.