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Arroz Rojo Mexicano

Arroz Mexicano, or "Arroz Rojo," makes a flavorful side dish for all your favorite Mexican meals. This staple dish is simple to make yet packs a punch of flavor that perfectly complements any main course.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
45 mins
Servings: 10
Calories: 2405 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 454 g ( 1 lb / 2-¼ cups ) white long-grain rice
  • 3 large roma tomatoes , cut into medium dice
  • 1 small yellow or white onion , medium dice
  • 2 large garlic , minced garlic
  • 5 teaspoons knorr granulated tomato chicken bouillon, or Knorr granulated chicken bouillon or kosher salt, plus more as needed
  • 4 tablespoons canola oil
  • 26 fl oz (780 mL) water
  • 1 to 2 serrano chiles , minced
  • 12 oz (340g) frozen frozen carrots & peas or mixed vegetables , no need to defrost
  • 3 cilantro sprigs

Instructions

    Cup of Yum
  1. Cover the rice with hot water and let stand for 5 minutes. Drain the rice in a strainer.
  2. Rinse the rice in the strainer under cold water until the water runs clear. Remove excess water from the rice by shaking the strainer vigorously.
  3. In a blender or food processor, purée the tomatoes, onions, and garlic until smooth.
  4. Heat the oil in a medium saucepan over medium heat and sauté the rice until it crackles when stirred, about 3 minutes.
  5. Add the purée to the rice and cook until it changes color and dries out, about 4 to 6 minutes.
  6. Add the water and bring to a full boil. Add the chiles, frozen peas & carrots, and cilantro (if using). Taste and season with chicken-flavored bouillon or kosher salt if necessary.
  7. Reduce the heat to a simmer and cover with a tight-fitting lid. Cook until small holes appear in the rice, about 20 minutes.
  8. Fluff with a fork, remove the cilantro sprigs and let stand, covered, for 10 minutes before serving.

Notes

  • How to Store & Re-Heat
  • Leftovers will keep in the fridge, covered, for up to 3 days. Transfer leftovers to the fridge as soon as possible and within 2 hours of cooking.
  • Reheat it on the stove over low heat, add a splash of water or chicken broth to the Rice to moisten it, cover the pan, and heat on low, occasionally stirring, until heated or in individual portions in the microwave until hot all of the way through. 
  • Make Ahead & Freeze
  • The Mexican rice can be prepared up to a day in advance. As soon as it cools, cover it and refrigerate within 2 hours of cooking.
  • You can also freeze the rice for up to 3 months in an airtight container. For optimal storage, spread it in a flat layer inside a freezer-safe bag.
  • When reheating in the microwave, there's no need to defrost it first. Simply reheat for 1 to 2 minutes, adding 1 to 2 tablespoons of water to ensure it stays moist.