Mexican red rice
Mexican red rice, or 'arroz rojo', is a vibrant and flavorful side dish made with sautéed garlic, onion, and jalapeno, and cooked in vegetable broth for added depth. This simple method results in perfectly fluffy rice, ideal for pairing with various Mexican meals.
Cook time 30 min
Prep time 3 min
Ingredients:
1.50 tbsp olive oil2 garlic cloves
1/2 onion
1 cup white rice
1.50 cups vegetable broth
2.50 tbsp canned tomato paste
1/4 tsp salt
1 jalapeno pepper
Mexican red rice, also known as 'arroz rojo', is a flavorful and vibrant side dish that's perfect for any meal. This version features garlic and jalapeno for an extra kick, making it a delicious accompaniment to your favorite Mexican dishes.
Instructions:
- In a medium-sized pot, heat 1.5 tablespoons of olive oil over medium heat until it's hot but not smoking.
- Add the minced garlic and chopped onion to the pot. Sauté for 2-3 minutes, or until the onions become translucent and the garlic is fragrant.
- Add the cup of white rice to the pot. Stir frequently and cook for about 2-3 minutes, until the rice gets slightly toasted and starts to turn a light golden color.
- Stir in the 2.5 tablespoons of tomato paste, mixing well with the rice and allowing it to coat the grains evenly.
- Add the finely chopped jalapeno pepper and continue to stir for another minute.
- Pour in the 1.5 cups of vegetable broth and add the 1/4 teaspoon of salt. Stir everything together well to ensure the tomato paste is fully dissolved into the broth.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for about 18-20 minutes or until the rice is fully cooked and has absorbed all the liquid.
- Once cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This helps the rice finish cooking and absorb any remaining moisture.
- After 5 minutes, remove the lid and fluff the rice gently with a fork.
- Transfer the Mexican red rice to a serving dish and enjoy it as a side for your favorite Mexican dishes or as a tasty base for a meal.
Enjoy your homemade Mexican red rice with garlic as a flavorful side dish or even as a base for bowls, tacos, and more. This simple yet tasty recipe will surely become a staple in your kitchen.
Mexican red rice FAQ:
The total cooking time for Mexican red rice is approximately 18-20 minutes after bringing the broth to a gentle boil. Additionally, allow the rice to rest, covered, for 5 minutes after cooking to ensure perfect texture.
The rice is fully cooked when it's tender and has absorbed all the liquid. If it’s still hard, add a little more broth or water and simmer for a few more minutes.
Yes, you can store leftover Mexican red rice in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of water if necessary to prevent it from drying out.
You can substitute white rice with jasmine or basmati rice for similar results. For a healthier option, brown rice is also an alternative, but adjust the cooking time and liquid requirements as brown rice takes longer to cook.
The spice level will depend on the jalapeno used; removing the seeds and white membranes can reduce the heat. For less spice, you can either omit the jalapeno or use a milder pepper.
Tips:
- Rinse the white rice thoroughly under cold water to remove excess starch and prevent the rice from becoming too sticky.
- For a spicier kick, you can add more jalapeno or even substitute with a hotter variety of chili pepper.
- If you prefer a less spicy dish, remove the seeds and veins from the jalapeno before dicing it.
- To enhance the flavor, consider toasting the rice in the olive oil until it turns golden brown before adding the broth.
- Use a fork to fluff the rice after cooking to maintain its texture. Avoid stirring too much, which can make the rice mushy.
- For added depth of flavor, you can use homemade vegetable broth instead of store-bought.
Nutrition per serving
4 ServingsCalories 190kcal
Protein 4.15g
Carbohydrates 40g
Fiber 1.32g
Sugar 2.44g
Fat 6g
More recipes
Oven-roasted tomatoes with wild herb salt
Simple oven-roasted tomatoes seasoned with wild herb salt.
19 Jan 2026Irish colcannon with cheddar cheese
Creamy Irish colcannon with cheddar cheese and cabbage.
28 Dec 2025Steamed broccolini with herbed butter
Enjoy tender broccolini drizzled with herbed butter.
20 Dec 2025Crispy pan-fried potatoes
Enjoy crispy pan-fried potatoes with sun-dried tomatoes and parsley.
29 Jan 2026Broccoli, beans and almonds with lemon ricotta
A vibrant dish of broccoli, green beans, and almonds with lemon ricotta.
26 Dec 2025Warm potato salad with sweet chilli sour cream
A hearty warm potato salad with sweet chilli sour cream.
01 Feb 2026