Mexican Red Rice

Name: Mexican Red Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 cups
Ingredients: 1 cube bouillon (chicken or vegetable) or 1 teaspoon granulated bouillon; 2 cups chicken or vegetable stock; 1 Tablespoon vegetable oil; 1 cup long-grain rice; ¼ cup onion; ½ cup tomato sauce; ½ cup frozen vegetables such as peas; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ½ cup fresh cilantro

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5.0

99 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 cups
Calories
245 kcal
Course
Side Dish
Cuisine
Mexican

Mexican Red Rice

Delilah Cunningham

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Mexican red rice, also known as "arroz rojo," is a traditional Mexican side dish that is easy to prepare. The rice gets its vibrant red color from the addition of tomato sauce during the cooking process, giving it a delicious flavor. Let me show you how to make it so it's fluffy each and every time.

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Ingredients

Servings

1 cube bouillon (chicken or vegetable) or 1 teaspoon granulated bouillon. or ½ tsp Better Than Bullion (no chicken base) for vegetarian option.
2 cups chicken or vegetable stock
1 Tablespoon vegetable oil
1 cup long-grain rice
¼ cup onion finely chopped
½ cup tomato sauce
½ cup frozen vegetables such as peas corn, carrots & green beans. Whatever you prefer. (Optional)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup fresh cilantro finely chopped

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Instructions

Start by dissolving the boullion: Heat the chicken or vegetable stock in the microwave until very hot (almost boiling point). Add the boullion cube or granules and let it rest for a couple of minutes.
Use a spoon, whisk or fork to stir the water and dissolve the cube. It may take a minute or two for the cube to completely dissolve. Set aside.
In a medium saucepan heat oil over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque.
Add the onions and sauté until rice becomes light golden brown. About two minutes.
Add the 2 cups chicken stock with the bouillon, tomato sauce, frozen veggies, salt & pepper.
Mix all ingredients and cover saucepan with lid. Bring rice mixture to a boil then reduce heat to low.
Cook for 10 minutes covered. Then add the cilantro and mix it into the rice.
Cover again and cook for another 10 minutes or until stock is completely absorbed.
Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm.

Notes

How to Store
To reheat:
On the stove: Put the rice in a heavy bottom saucepan with a splash of water and break up any clumps. Add a few drops of oil or a little butter if needed. Cover with a lid and cook over a low heat, stirring occasionally, until steamed through and piping hot.
In the microwave: Put the rice in a microwaveable dish, sprinkle lightly with water and add a splash of oil or a little bit butter. Cover and microwave on high for 1-2 minutes. Stir with a fork, then microwave for 1-2 minutes more until heated through and steaming.
Fridge – Store in the refrigerator for no more than a day before reheating it – and then only reheat it once.
Fridge – Store in the refrigerator for no more than a day before reheating it – and then only reheat it once.
Freezer – I like to store my rice in the freezer, stacked flat. They’ll keep well this way for up to 2 months.
Freezer – I like to store my rice in the freezer, stacked flat. They’ll keep well this way for up to 2 months.

Nutrition Information

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Serving 1cup Calories 245kcal (12%) Carbohydrates 42g (14%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 15mg (5%) Sodium 645mg (27%) Fiber 1g (4%) Sugar 3g (6%)