FOOD TECH LIFE

Arroz Frito – The Fried Rice I Grew Up Eating

A bowl of Latino style cooked rice on a place mat with a napkin and for on the side.

Why You’ll Love This Recipe

This Arroz Frito is the rice I grew up eating! Unlike traditional fried rice, this version is fried first with onion, green pepper, tomato, and Better Than Bouillon, then cooked to fluffy perfection with steam. It’s a simple, flavorful, and comforting dish that brings back childhood memories. If you’re looking for an easy way to elevate your everyday rice, this recipe is for you!

A link to the YouTube video: Arroz Frito Recipe – Fried Rice | The Rice I Grew Up Eating! 🍚❤️

Ingredients

  • 1 cup long-grain white rice (200g)
  • 1 small tomato (80g), diced
  • 1/4 small onion (27g), diced
  • 1/4 green bell pepper (26g), diced
  • 1/2 tsp Better Than Bouillon (or half a bouillon cube)
  • 1/4 tsp adobo seasoning
  • 1 tsp kosher salt (adjust to taste)
  • 1 tsp olive oil (4g)
  • 8g butter
  • 1.5 cups water (341g)

Instructions

Step 1: Rinse the Rice

Although not necessary, I always rinse my rice. It removes excess starch and helps achieve a fluffier texture. If you rinse it, remember that some enriched rice brands add powdered vitamins, which you might wash away.

  1. Place the rice in a shallow container.
  2. Add enough water to cover it and gently scrub the grains.
  3. Drain and repeat once more.
  4. Let it sit in a strainer to remove excess water while preparing the other ingredients.

Step 2: Prepare the Ingredients

  • Dice the tomato, onion, and green pepper into small pieces.
  • Measure out the seasonings, butter, and oil.

Step 3: Sauté the Ingredients

  1. Heat a pot over medium heat.
  2. Add olive oil and butter, letting the butter melt completely.
  3. Stir in the diced tomato, onion, and green pepper.
  4. Add salt, adobo, and Better Than Bouillon, mixing well.

Step 4: Fry the Rice

  1. Add the rinsed and drained rice to the pot.
  2. Stir well to coat the rice with the oil and seasonings.
  3. Let it toast lightly while stirring occasionally. This step enhances the flavor.

Step 5: Cook the Rice

  1. Once the rice is lightly fried and what remains of the tomato is just the peel, pour in the water.
  2. Scrape the bottom of the pot to lift any browned bits (adds extra flavor!).
  3. Bring to a simmer and cook uncovered for about 8 minutes, until most of the water evaporates.
  4. Once you hear a light sizzle, reduce the heat to very low.
  5. Mound the rice slightly in the center (this helps even cooking) and cover the pot.
  6. Let it steam for 9.5 minutes, then turn off the heat.

Step 6: Fluff and Serve

  1. Uncover the pot and check the texture. The rice should be fluffy and separate easily.
  2. Remove from the heat and let it rest uncovered for a few minutes to release excess steam.
  3. Serve warm and enjoy!

Serving Suggestions

This arroz frito is delicious on its own, but it pairs wonderfully with:

  • Black bean soup (I made some with boneless short ribs, and it was perfect for chilly days!)
  • Grilled meats or roasted vegetables