Rice arrived in Mexico during the colonial period aboard the Spanish galleons that travelled between Manila and Acapulco, bringing spices, silks and ingredients from Asia.

Over time, rice became part of everyday Mexican cooking and mixed beautifully with local ingredients to become what we now know as Mexican rice, or arroz rojo.

Like most traditional recipes in Mexico, every family has their own version.

At my mum’s house, arroz rojo was simple and comforting.

The process always started the same way: rinsing the rice in cold water until the water ran clear, then leaving it to drain for at least ten minutes. After that, the rice was fried in oil until golden brown.

That was usually my job.

I remember standing at the stove stirring carefully so the rice browned evenly without burning, while Mum blended tomatoes, onion and garlic into a smooth puree to season it.

Once the puree hit the hot rice, the kitchen filled with the smell that still reminds me of home.

Then came the chicken broth. The heat was lowered, the lid went on, and from that point forward you left the rice alone. No stirring. No poking around. Otherwise, you risked mushy rice, and nobody wanted that.

Some families add vegetables like carrots, zucchini or corn kernels. In our house it was usually just rice, fluffy and full of tomato flavour.

Mum often served it with mole, and because mole was too spicy for me as a child, she would add sliced bananas on the side. To this day, that’s still how I eat arroz rojo.

Sweet banana mixed into savoury tomato rice might sound strange to some people, but for me it tastes like childhood.

Comfort food at its best.

For special occasions we also had green rice or arroz con rajas, made with roasted chili strips, cream and corn kernels. Plain white rice usually appeared next to beans.

But arroz rojo will always feel like home to me.

Arroz Rojo or Mexican Rice

Ingredients

• 1 cup long grain rice, rinsed
• 2 tomatoes, quartered
• ¼ brown onion
• 1 clove garlic, peeled
• 2 cups chicken broth, or water with chicken stock powder
• Salt or chicken bouillon to season.

Instructions

Rinse the rice until the water runs clear, then place it in a strainer and let it drain for at least 10 minutes.

Heat a tablespoon of oil in a saucepan and fry the rice over medium heat until golden brown, stirring constantly to prevent burning.

Blend the tomatoes, onion and garlic until smooth, season with salt or chicken bouillon to taste.

Carefully add the puree to the rice and stir to combine.

Pour in the chicken broth and bring to a gentle simmer. Cover and cook over low heat for about 20 minutes, or until the liquid has been absorbed.

Avoid stirring the rice while it cooks, otherwise it can become mushy.

Once cooked, fluff gently with a fork and serve.