Mexican Rice Recipe (Arroz Rojo)
User Reviews
5
Mexican Rice Recipe (Arroz Rojo)
Description
This Mexican Rice Recipe begins by thoroughly rinsing the rice to remove excess surface starch, helping prevent stickiness and results in fluffy grains. The rice is toasted in hot oil until golden, which develops a nutty aroma and a firm texture. Sautéing garlic with spices such as cumin and chili powder infuses the rice with savory warmth.
Adding tomato sauce, water, and chicken bouillon builds a flavorful cooking liquid that simmers until the rice absorbs the moisture and becomes tender. Finally, resting the rice covered off heat allows any remaining liquid to settle for ideal fluffiness.
Arroz Rojo pairs well with grilled chicken or other proteins, complementing savory dishes with its rich tomato and spice profile.
For storage, leftover rice keeps well refrigerated up to 3 days or can be frozen for up to 3 months. When using brown rice, an increased water amount is necessary due to its denser texture.
Ingredients
- 1 tbsp chicken bouillon MAGGI® brand
- 1 1/2 cup long grain white rice such as basmati
- 2 tbsp neutral cooking oil generic cooking oil
- 3 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 8 oz tomato sauce
- 3 1/2 cup water
Instructions
- Rinse the rice a few times to get rid of excess starch.
- Heat oil over medium heat until shimmering.
- Saute rice in the oil until it's golden brown and toasted.
- Add in the minced garlic, salt, cumin and chili powder and cook for a few more minutes.
- Add water, tomato sauce and MAGGI® Chicken Bouillon. Stir and bring it to simmer.
- Cover with a lid and cook on medium low until most of the water is evaporated, about 20 minutes.
- Uncover and cook until the water is fully evaporated.
- Turn the heat off and cover the sauce pan with the lid again. Let it sit for 10 miutes.
- Fluff Mexican rice using a fork. Serve with grilled chicken.
Notes
- Rinse the rice thoroughly multiple times to remove excess starch for fluffier rice.
- Toast the rice until it reaches a golden brown color to enhance flavor and prevent mushiness.
- Store cooked rice in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- If substituting brown rice, add an extra 1/2 cup of water during cooking to account for its different texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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