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Easy Mexican Rice

Mexican rice, also known as arroz rojo or Spanish rice, is a flavorful and colorful side dish that is perfect for any Mexican-inspired meal. This rice dish is made with a combination of white long-grain rice and a variety of vegetables and spices that give it its distinctive taste and aroma. The vibrant red color of the rice comes from the addition of tomato paste and diced tomatoes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 217 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 4 tablespoons extra virgin olive oil , divided
  • 1 small yellow onion , finely chopped
  • 1 jalapeño or serrano , whole or minced (stemmed and seeded for less heat if desired).
  • 3 large roma tomatoes , chopped
  • 2 large cloves garlic , minced
  • 2 tablespoons tomato paste
  • ½ teaspoon sugar
  • 3 cups white long-grain rice , such as Jasmine rice or Basmati
  • 5 cups water
  • 4 teaspoons Knorr Granulated Chicken bouillon or 2 teaspoons kosher salt , adjust to taste
  • 1 cup frozen mixed vegetables or peas & carrot, no need to defrost

Instructions

    Cup of Yum
  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion, tomato, garlic, and pepper and sauté until the vegetables are soft and the onion is translucent about 8 to 10 minutes.
  2. Add the tomato paste and sugar to the skillet and stir to combine. Cook for 2 to 3 minutes until the tomato paste has darkened.
  3. Add the rice to the skillet and stir to coat the grains with the vegetable mixture. Cook for 1-2 minutes, stirring occasionally, until the rice is lightly toasted.
  4. Add the hot water or chicken broth to the skillet, followed by the Knorr Granulated Chicken bouillon or kosher salt, and stir to combine. Taste and adjust the seasoning if needed. Add the serrano pepper and frozen mixed vegetables or peas & carrots. Stir gently to combine and bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
  5. Simmer the rice for 7 minutes or until the liquid is absorbed.
  6. Once the liquid has been absorbed, turn off the heat (the rice will have a slightly undercooked texture but don't worry because the heat from the steam will finish cooking the rice to be soft and fluffy), keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Next, gently fluff the rice with a fork.
  7. 👀👉Note: If you're using a whole jalapeño or serrano pepper, leave it in the dish to enjoy with your rice. Alternatively, you can remove it from the skillet after cooking if you prefer a milder taste. The pepper will have infused the dish with flavor, so you can discard it before serving if desired.

Notes

  • How to Store & Re-heat
  • How to Store & Re-heat
  • To store: Leftover Mexican rice, let it cool to room temperature, and transfer it to an airtight container. You can store the rice in the refrigerator for up to 5 days.
  • To store: Leftover Mexican rice, let it cool to room temperature, and transfer it to an airtight container. You can store the rice in the refrigerator for up to 5 days.
  • To reheat: The rice, you can use a microwave, a stovetop, or an oven. Here are some options:
  • To reheat: The rice, you can use a microwave, a stovetop, or an oven. Here are some options:
  • Microwave: Place the rice in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes or until the rice is heated.
  • Stovetop: Heat a small amount of oil or butter in a skillet over medium-high heat. Add the rice and occasionally stir until it's heated through about 5-10 minutes.
  • Oven: Preheat the oven to 350°F (175°C). Place the rice in an oven-safe dish and cover it with foil. Bake for 10-15 minutes or until the rice is heated through.
  • Make-Ahead
  • Make-Ahead
  • Cook the rice and vegetables as the recipe directs, then let the mixture cool to room temperature. Transfer the cooled rice to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
  • Cook the rice and vegetables as the recipe directs, then let the mixture cool to room temperature. Transfer the cooled rice to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
  • When you're ready to serve the rice, let it thaw in the refrigerator overnight (if frozen) and then reheat using one of the methods described above. If the rice seems dry after reheating, add a splash of water or broth to the skillet and stir to combine.
  • When you're ready to serve the rice, let it thaw in the refrigerator overnight (if frozen) and then reheat using one of the methods described above. If the rice seems dry after reheating, add a splash of water or broth to the skillet and stir to combine.
  • How to Freeze
  • How to Freeze
  • Allow the cooked rice to cool to room temperature. Transfer the rice to a freezer-safe container or a freezer-safe plastic bag. Make sure to leave some space at the top of the container or bag to allow for expansion during freezing. Seal the container or bag tightly, and label it with the date and contents.
  • Allow the cooked rice to cool to room temperature. Transfer the rice to a freezer-safe container or a freezer-safe plastic bag. Make sure to leave some space at the top of the container or bag to allow for expansion during freezing. Seal the container or bag tightly, and label it with the date and contents.
  • Place the container or bag in the freezer and freeze for up to 3 months. When ready to use the frozen rice, let it thaw in the refrigerator overnight. Then, you can reheat the rice using one of the abovementioned methods. Remember that frozen rice may be slightly drier than fresh rice, so you may need to add a bit of liquid when reheating to prevent it from being too dry.
  • Place the container or bag in the freezer and freeze for up to 3 months. When ready to use the frozen rice, let it thaw in the refrigerator overnight. Then, you can reheat the rice using one of the abovementioned methods. Remember that frozen rice may be slightly drier than fresh rice, so you may need to add a bit of liquid when reheating to prevent it from being too dry.
  • Microwave: Place the rice in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes or until the rice is heated.
  • Stovetop: Heat a small amount of oil or butter in a skillet over medium-high heat. Add the rice and occasionally stir until it's heated through about 5-10 minutes.
  • Oven: Preheat the oven to 350°F (175°C). Place the rice in an oven-safe dish and cover it with foil. Bake for 10-15 minutes or until the rice is heated through.