Mexican · Authentic-ish Mexican
Arroz Rojo
233 kcal a serving, against 347 for the traditional version. That is 114 kcal off, or 33%, with 7.8g of protein. Serves 6. 35 minutes.
What the traditional version is
Long-grain white rice fried in a heavy layer of vegetable oil until golden and toasted. A vibrant puree of ripe tomatoes, white onion and garlic is poured directly into the hot fat to fry, followed by chicken stock and a handful of frozen peas.
What changed, and what each change costs
60g of vegetable oil swapped for zero oil
Frying dry rice in oil is entirely about texture and fat. Dropping the oil slashes the fat dramatically, leaving the chicken stock and tomatoes to provide all the moisture.
What it costs you. The rice won't have that distinct, separated, slightly slick mouthfeel. Dry toasting helps, but the grains will inevitably be a bit stickier and softer. Call it a homelier, softer dish rather than a greasy, shiny mound of restaurant rice and you'll be about right.
300g of long-grain white rice reduced to 250g, and 100g of frozen peas increased to 150g
Swapping some of the rice for extra peas pulls out a chunk of starch and replaces it with a vegetable that brings a little bit of its own protein. It shifts the balance of the pan.
What it costs you. You'll get a greener, sweeter pan of rice. Peas change the flavour profile quite a bit, making it taste slightly less savoury than the original. It's the first compromise you'll notice if you're a purist who likes their rice completely red.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 347 | 233 |
| Protein | 8g | 7.8g |
| Fat | 11.8g | 1.7g |
| Saturated fat | 1.7g | 0.4g |
| Carbohydrate | 51.5g | 46g |
| Protein per 100 kcal | 2.3g | 3.4g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Mexican prints the exact database row used for each ingredient, so any number here can be checked.
The method is in the book
This is a highly capable side dish that supports a heavy main course perfectly. You'll lose the slick, fatty gloss that makes Mexican restaurant rice so completely addictive, and you've got to accept a softer, slightly stickier grain. But the fresh tomato and chicken stock still drive a massive amount of flavour into the pan. You get a huge, satisfying plate of brightly coloured, deeply savoury rice that does the exact job it needs to do. You can pile it high next to your tacos without soaking your dinner in vegetable oil, and that's a trade worth making.
The quantities and the method for this dish are in Authentic-ish Mexican, along with 56 more. Buy the paperback