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Arroz Rojo (Mexican Rice)

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Arroz rojo, or Mexican red rice, is a traditional side dish made with long-grain rice, tomatoes, onions, garlic, and chicken broth, giving it a rich red color and savory flavor. It’s a staple accompaniment to many Mexican meals.

Ingredients

Scale
  • 1 cup long-grain white rice
  • 2 tablespoons vegetable oil
  • 2 medium tomatoes, chopped
  • 1/4 cup white onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/4 cup tomato sauce or 2 tablespoons tomato paste
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground cumin
  • 1/4 cup frozen peas (optional)
  • 1/4 cup diced carrots (optional)

Instructions

  1. Rinse the rice under cold water until the water runs clear to remove excess starch, then drain well.
  2. Heat the vegetable oil in a large skillet over medium heat. Add the rice and cook, stirring often, until it turns golden brown, about 5–7 minutes.
  3. In a blender, puree the chopped tomatoes, onion, and garlic until smooth.
  4. Pour the tomato mixture into the rice and cook for 2–3 minutes, stirring to combine.
  5. Add the chicken broth, tomato sauce, salt, and cumin. Stir well and bring to a boil.
  6. Reduce the heat to low, cover, and simmer for 15–20 minutes until the liquid is absorbed and the rice is tender.
  7. If using peas and carrots, stir them in during the last 5 minutes of cooking.
  8. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork and serving.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • Adjust tomato quantity for a deeper or lighter red color.
  • Rinsing the rice is key to achieving a fluffy texture.

Nutrition

Keywords: Mexican rice, arroz rojo, tomato rice, side dish, Mexican cuisine

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