Mexican red rice, or arroz rojo, gets its color, flavor and aroma from tomatoes pureed with garlic and onion. The cooking liquid is commonly chicken broth, which adds savoriness and depth. Light, separate, almost airy grains define arroz rojo. This texture is achieved by rinsing long-grain white rice to remove excess starch, then toasting it in oil. We found it also is essential to cook the tomato puree on its own for a couple of minutes before adding the rice and broth. Doing so takes the raw, harsh edge off the aromatics and slightly concentrates the tomato flavor. Arroz rojo pairs well with just about any Mexican or Mexican-inspired dish, from carnitas to enchiladas to borracho beans.