Mexican Rice Recipe (Arroz Rojo)
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
3
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Calories
351 kcal
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Course
Main Course
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Cuisine
Mexican, International
Mexican Rice Recipe (Arroz Rojo)
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Mexican Rice, also known as Arroz Rojo or Spanish Rice, is a zesty and flavorful vegan dish. This Mexican rice recipe features hearty long-grained rice, sauteed with tomatoes and lots of veggies and spices.
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Ingredients
- 2 tablespoons olive oil
- ½ cup finely chopped onions - 50 grams or 1 medium sized
- ½ teaspoon finely chopped garlic or 3 to 4 small to medium-sized garlic cloves
- 1 cup long grained rice (heaped), 200 grams - basmati or any long grained rice variety
- ¼ to ⅓ cup finely chopped carrots
- ¼ to ⅓ cup finely chopped red bell peppers or any colored bell pepper or capsicum
- ¼ to ⅓ cup green peas - fresh or frozen, optional
- 1 teaspoon chopped serrano peppers or jalapeño or green chillies
- 1 teaspoon finely chopped celery
- ½ teaspoon cayenne pepper or paprika or red chilli powder or ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin (cumin powder)
- 1 cup tomato puree - 200 grams, 2 medium to large tomatoes or 1.25 cups chopped tomatoes
- salt as required
- 1.75 to 2 cups vegetable stock or water - add as required
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Instructions
- First, rinse the long grained or basmati rice under cold running water for a couple of times. Set the rinsed rice aside, and prep, gather all of the remaining ingredients needed.
- Heat olive oil in a pan.
- Add the chopped onions, garlic and sauté them for a minute on medium heat.
- Lower the heat and add the rinsed rice.
- Mix well, and stir continuously as you sauté the rice in the oil on a low to medium-low heat. The outside of the rice should start to get slightly browned, but take care not to burn the grains. The rice grains should become a light brown and opaque.
- Add the carrots, bell peppers, green peas, and serrano or jalapeño or green chilies, celery, cayenne (or paprika or red chilli powder) and ground cumin.
- Add salt according to taste.
- Mix and sauté for 2 to 3 minutes on a low to medium-low heat.
- Add tomato puree. Combine and Mix gently.
- Add the vegetable stock or water.
- Mix again and taste the broth. It should be a bit salty.
- Cover with lid and simmer on a low to medium-low heat until the rice grains are tender and fluffy for about 20 to 22 minutes. All of the stock should be absorbed.
- While the rice is cooking, keep checking a couple of times. If there are no liquids left in the pan and the rice grains are undercooked, add ¼ cup hot water/hot veg stock or more as needed. Gently mix without breaking the rice grains. Cover and continue to simmer.
- When the cooking is completely, fluff the cooked rice with a fork.
- Serve Mexican rice hot or warm with a side salad or with Mexican sides like a vegetarian or vegan burrito, quesadilla, empanada or chimichanga.
- You can also serve with a side of lemon wedges and sprinkling of cilantro if desired.
Notes
- This is slightly spicy rice. To cut down on the heat reduce the serrano or jalapeño or green chilies and cayenne pepper.
- You can make this dish into hearty Mexican style pilaf by adding veggies like cauliflower, sweet corn, french beans, broccoli and potatoes. For some protein, add lightly pan-fried tofu while serving. You can also skip the veggies if you prefer.
- If using canned tomato puree, which is thicker than homemade ones, adjust water by adding some more for cooking the rice grains.
- The recipe can be easily scaled to make a small batch or a big batch.
- Store any leftover rice in the fridge for a day. For best taste and healthy eating practice, I suggest to have this dish as soon it is made.
Nutrition Information
Show Details
Calories
351kcal
(18%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
25mg
(1%)
Potassium
368mg
(11%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2937IU
(59%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
33mg
(37%)
Vitamin E
2mg
Vitamin K
17µg
Calcium
46mg
(5%)
Vitamin B9 (Folate)
36µg
Iron
1mg
(6%)
Magnesium
35mg
Phosphorus
118mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 25mg | 1% |
| Potassium | 368mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2937IU | 59% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 33mg | 37% |
| Vitamin E | 2mg | |
| Vitamin K | 17µg | |
| Calcium | 46mg | 5% |
| Vitamin B9 (Folate) | 36µg | |
| Iron | 1mg | 6% |
| Magnesium | 35mg | 9% |
| Phosphorus | 118mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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