Red tomato rice (Arroz rojo) from Mexico One Plate At A Time (page 174) by Rick Bayless

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

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

  • katewalk26 on February 13, 2026

    Great flavor

  • ashallen on October 05, 2019

    We like the flavors in this dish but consider it to be a side dish for something more flavorful versus a main attraction given it's relatively gentle flavor. I usually make it without chilies, making it seem a bit sweeter and more tomato-y. Rice texture is very good and keeps well for at least a couple of days.

  • Breadcrumbs on May 06, 2012

    p. 174 Disappointing. This was a lot more work than a typical rice dish and unfortunately the effort didn’t translate into enhanced flavour. We found this dish to be extremely bland. I even had fresh Serranos but it seems nothing could save this recipe. I’d also note it took about twice as long as Rick suggests to cook. It’s rare that Rick disappoints but in this case he did just that. The only redeeming feature of the dish IMHO was the textural element the carrots added, I thought that was a nice touch. Photos here: http://chowhound.chow.com/topics/846317#7322893

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