Description
This Mexican Red Rice, also known as Arroz Rojo, is a classic side dish made with rice, tomatoes, and flavorful seasonings. Light, fluffy, and full of authentic Mexican flavor, it’s the perfect accompaniment to tacos, enchiladas, or grilled meats.
Ingredients
Units
Scale
- 1 cup long-grain white rice
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth (or vegetable broth for vegetarian)
- 1 (8 oz) can tomato sauce (or 2 medium tomatoes, blended)
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/2 tsp chili powder (optional, for a little heat)
- 1/2 cup frozen peas (optional)
- 1/4 cup chopped fresh cilantro (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
-
Rinse the Rice:
- Rinse the rice under cold water until the water runs clear. Drain well.
-
Toast the Rice:
- Heat oil in a medium saucepan over medium heat.
- Add the rice and cook, stirring frequently, until golden brown (about 3-5 minutes).
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Sauté the Aromatics:
- Add chopped onion and garlic, cooking for another 2 minutes until fragrant.
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Add the Liquids & Seasonings:
- Stir in tomato sauce, broth, salt, cumin, black pepper, and chili powder.
- Bring to a gentle boil.
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Simmer the Rice:
- Reduce heat to low, cover, and let it cook for 18-20 minutes, or until the liquid is absorbed.
-
Fluff & Serve:
- Turn off the heat and let the rice sit covered for 5 minutes.
- Fluff with a fork, stir in peas (if using), and garnish with fresh cilantro.
- Serve with lime wedges for extra flavor!
Notes
- For Extra Flavor: Use chicken broth instead of water and add a pinch of smoked paprika.
- Make it Spicy: Add diced jalapeños or a dash of hot sauce.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.