Mexican Red Rice
User Reviews
5
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Prep Time
3 mins
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Cook Time
15 mins
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Total Time
18 mins
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Servings
4
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Calories
247 kcal
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Course
Side Dish
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Cuisine
Mexican, Vegan, gluten-free
Mexican Red Rice
Description
Mexican Red Rice combines long grain rice with garlic, onions, chicken or vegetable broth, and tomato paste to create a richly colored and aromatic side dish. Cooking begins by softening garlic and onion in olive oil to release their aromas, followed by adding rice and the liquids to simmer gently. Adding a whole chili pepper and a sprig of coriander during the simmer infuses flavor without overpowering. After simmering until the liquid is absorbed, the rice rests covered, allowing steam to finish cooking and prevents stickiness, resulting in tender, separate grains.
The tomato paste provides a subtle acidity and rich color while keeping the texture loose rather than dense. This version does not use fresh pureed tomatoes or bouillon cubes, making it accessible while maintaining a traditional profile. It is typically served as a versatile side dish alongside Mexican meals or other dishes that benefit from its mild heat and tomato-bright flavor.
Choosing long grain rice ensures the best fluffy texture, but jasmine or basmati may be substituted for their fragrance though they alter the character slightly. Cooking times should be adjusted for different rice types as noted in the recipe tips. The option to use low sodium broth and omit added salt helps control seasoning. Garnishing with fresh coriander leaves adds herbal freshness before serving.
Adding the resting step after cooking is key to transforming sticky rice into light, fluffy grains. This method handles simpler ingredients yet achieves a texture and flavor close to traditional Arroz Rojo without complicated pureeing steps.
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic minced, cloves
- 1/2 onion finely chopped, small, white
- 1 cup long grain white rice , uncooked (Note 1)
- 1 3/4 cups (435 ml) chicken broth Note 2, or vegetable broth
- 2 1/2 tbsp tomato paste
- 1/4 tsp salt
- 1 Serrano pepper whole (optional, or jalapeño pepper
- 1 Coriander or cilantro, sprig
Optional garnish:
- Coriander leaves or cilantro leaves, finely chopped
Instructions
- Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 - 5 minutes until translucent (not browned / golden).
- Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved.
- Plonk in jalapeno and coriander. Cover, bring to simmer, then lower heat to low so the water is simmering gently.
- Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).
- Remove from heat, leave lid on and rest for 10 minutes (KEY STEP). The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy.
- Fluff with fork then serve! (Optional: garnish with extra coriander)
Notes
- Use long grain rice for fluffiest results; jasmine or basmati offer different aromas but still work.
- Rest rice covered for 10 minutes after cooking to absorb residual liquid and reduce stickiness.
- Brown rice requires longer cooking time of 35-40 minutes on low heat.
- Using low sodium broth and skipping added salt reduces overall saltiness.
- Garnish with fresh coriander leaves to add brightness when serving.
- Omitting pureed fresh tomatoes in favor of tomato paste simplifies preparation but retains tomato flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 129g | |
| Calories | 247cal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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