Mexican Red Rice Recipe
Mexican · Side dish · 35 min total
This classic Mexican red rice, or arroz rojo, is fluffy, flavorful, and tinted a beautiful rusty red from tomatoes and broth. It's the perfect side dish for tacos, enchiladas, or any Mexican meal.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato puree (from 2 medium tomatoes, blended)
- 2 cups chicken or vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin
- 1/2 cup frozen peas and diced carrots (optional)
- 1 tablespoon chopped fresh cilantro (for garnish)
Instructions
- Rinse the rice in a fine-mesh sieve until the water runs clear. Drain well.
- Heat oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, until the rice is lightly golden and fragrant, about 3-4 minutes.
- Add the onion and garlic; cook, stirring, until softened, about 2 minutes.
- Stir in the tomato puree, broth, salt, and cumin. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes. If using frozen vegetables, stir them in after 10 minutes of cooking.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and garnish with cilantro before serving.
Tips
- For a spicier rice, add a finely chopped jalapeño or serrano pepper with the onion.
- To make it vegan, use vegetable broth and skip the chicken broth.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water in the microwave or on the stovetop.
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