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Mexican Red Rice (Arroz Rojo)
Mexican red rice is a simple, everyday dish in many Mexican households. It's easy to make with just a few ingredients and is a delicious side dish with a larger meal. Also known as arroz rojo, this recipe can be customized with many additions to suit your tastes.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 214 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 1 cup long grain white rice
- hot water
- 1 tablespoon vegetable oil or canola oil
- ¾ cup chopped tomato
- ¼ cup chopped white onion
- 1 large clove garlic minced
- ¾ teaspoon salt
- 1 ½ cups chicken stock
OPTIONAL ADD-INS:
- ½ cup frozen peas
- ¼ cup chopped cilantro
- 1 small carrot peeled and finely diced
- 1 serrano or jalapeño pepper finely diced (remove seeds for less heat)
- ½ cup queso fresco to sprinkle on top
Instructions
- Add the rice to a small bowl and cover with hot water. Stir the rice once and soak for about 15 minutes. Transfer the rice to a fine mesh strainer and run under fresh water until the water runs clear.
- Set aside to drain very well. It's important that the rice be as dry as possible so it doesn't splatter in the pan. I use a paper towel to soak up excess liquid from the bottom of the mesh strainer.
- Add the tomato, onion, garlic and salt to a blender and pulse. Add about 1/2 cup of the chicken stock and puree the vegetables until smooth.
- Heat a heavy-bottomed skillet over medium high heat and when it's hot, add the oil. Tilt the pan to coat with oil then add the rice. Cook and stir the rice for 4-5 minutes or until it starts to brown lightly and take on some color.
- Carefully pour the tomato mixture into the rice, stirring constantly.
- Cook the tomato and rice until most of the liquid has been absorbed, then add the remainder of the chicken broth. Bring to a boil, cover tightly with a lid and reduce the heat to a simmer.
- Cook for 12-15 minutes or until the liquid has been absorbed. Remove the skillet from the heat and let rest for 10-15 minutes. Fluff the rice with a fork to serve.
Cup of Yum
FOR OPTIONAL ADDITIONS:
- If adding chopped carrot, serrano or jalapeno pepper, add it when you pour in the chicken stock.
- If adding frozen peas, add them after simmering and let them steam/defrost in the skillet as the arroz rojo rests.
- Add cilantro and/or queso fresco just before serving.
Cup of Yum
Notes
- Note: Nutrition information does not include the add-ins.
Nutrition Information
Calories
214kcal
(11%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Cholesterol
3mg
(1%)
Sodium
632mg
(26%)
Potassium
255mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
123IU
(2%)
Vitamin C
6mg
(7%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 214
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 632mg | 26% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.