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Mexican Rice Recipe (Arroz Rojo)

Easy Mexican rice recipe that's the perfect side dish to your barbecue. This restaurant style Mexican rice is so simple and feeds a crowd. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 servings
Calories: 200 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 tbsp MAGGI® Chicken Bouillon
  • 1 1/2 cup long grain white rice such as basmati
  • 2 tbsp 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

    Cup of Yum
  1. Rinse the rice a few times to get rid of excess starch.
  2. Heat oil over medium heat until shimmering.
  3. Saute rice in the oil until it's golden brown and toasted.
  4. Add in the minced garlic, salt, cumin and chili powder and cook for a few more minutes.
  5. Add water, tomato sauce and MAGGI® Chicken Bouillon. Stir and bring it to simmer.
  6. Cover with a lid and cook on medium low until most of the water is evaporated, about 20 minutes.
  7. Uncover and cook until the water is fully evaporated.
  8. Turn the heat off and cover the sauce pan with the lid again. Let it sit for 10 miutes.
  9. Fluff Mexican rice using a fork. Serve with grilled chicken.

Notes

  • Always rinse the rice a few times to make sure there is no extra starch in the grains. 
  • Make sure the rice is toasted very well and the color of the grains is golden brown. This will make the rice fluffy and will avoid being mushy. 
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. You can also freeze Mexican rice in the a freezer bag for up to 3 months. 
  • If using brown rice, add 1/2 cup more water while cooking since brown rice need more liquid for cooking. 

Nutrition Information

Calories 200kcal (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 200

% Daily Value*

Calories 200kcal 10%

* Percent Daily Values are based on a 2,000 calorie diet.