Mexican Red Rice, or Arroz Rojo, is a staple side dish in Mexican cuisine that complements a variety of main courses with its vibrant colour and rich flavours. This dish gets its beautiful red hue from tomatoes and a subtle smoky depth from the addition of garlic and onions. It’s a versatile and comforting dish that can be enjoyed on its own or as a flavorful base for other ingredients.

More about Mexican Red Rice

Making Mexican Red Rice at home allows you to control the quality and freshness of the ingredients. The key to perfect texture is to sauté the rice before simmering it, ensuring each grain remains distinct and fluffy. Whether you’re hosting a fiesta or want to add excitement to your weeknight dinner, this recipe will surely become a favorite in your household.

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How to Make Mexican Red Rice

Recipe by Eric

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients:

• 1 cup long-grain white rice

• 2 tablespoons vegetable oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups chicken or vegetable broth

• 1 cup tomato sauce or crushed tomatoes

• 1 teaspoon salt

• 1/2 teaspoon cumin

• 1/2 teaspoon chili powder

• 1/2 cup frozen peas and carrots (optional)

• Fresh cilantro, chopped (for garnish)

Instructions:

• Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and sauté, stirring frequently, until the rice turns golden brown, about 5 minutes.
• Add the chopped onion and garlic to the pan and cook until the onion is translucent about 2-3 minutes.
• Stir in the broth, tomato sauce, salt, cumin, and chili powder. Bring the mixture to a boil.
• Once boiling, reduce the heat to low and cover the pan with a tight-fitting lid. Simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
• If using, stir in the frozen peas and carrots and cook for 5 minutes until the vegetables are heated.
• Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
• Garnish with fresh cilantro before serving.

Ideas for Serving

• Taco Night: Serve as a side dish alongside tacos filled with your favorite meats or veggies.
• Burrito Bowls: Use the rice as a base for burrito bowls, adding black beans, grilled chicken, salsa, and guacamole.
• Stuffed Peppers: Mix the rice with cooked ground beef or turkey and stuff it into bell peppers. Bake until the peppers are tender.

Nutritional Information (per serving)

• Calories: 220
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 780mg
• Total Carbohydrates: 33g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 4g

History

Mexican Red Rice, or arroz rojo, has roots in Spanish cuisine brought to Mexico during the colonial period. The dish evolved by incorporating local ingredients and flavors, such as tomatoes and chili peppers, creating a unique and beloved staple in Mexican households. Over generations, it has become an essential part of Mexican culinary traditions, often served at family gatherings and celebrations.

FAQs

Q: Can I use brown rice instead of white rice?

A: Yes, you can substitute brown rice, but you must increase the cooking time and the amount of liquid. Brown rice typically requires about 45 minutes to cook and may need an additional 1/2 cup of broth.

Q: Can I make this dish ahead of time?

A: Absolutely! Mexican Red Rice can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Q: Is this recipe vegetarian?

A: Yes, this dish is vegetarian if you use vegetable broth instead of chicken broth. You can also make it vegan by ensuring all your ingredients, such as the vegetable broth, are vegan-friendly.

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