Mexican red rice

Delicious and flavorful Mexican red rice made with garlic, jalapeno, and a rich tomato broth. Perfect as a side dish or main course, this easy recipe combines tender white rice, aromatic onions, and a touch of heat, ensuring every bite is packed with vibrant, authentic taste.

  • 22 Apr 2025
  • Cook time 30 min
  • Prep time 3 min
  • 4 Servings
  • 8 Ingredients

Mexican red rice

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.

Ingredients:

1.50 tbsp olive oil
20g
2 garlic cloves
6g
1/2 onion
36g
1 cup white rice
180g
1.50 cups vegetable broth
360g
2.50 tbsp canned tomato paste
40g
1/4 tsp salt
1.50g
1 jalapeno pepper
14g

Instructions:

1. Heat the Oil:
- In a medium-sized pot, heat 1.5 tablespoons of olive oil over medium heat until it's hot but not smoking.
2. Sauté Garlic and Onion:
- 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.
3. Toast the Rice:
- 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.
4. Combine Ingredients:
- 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.
5. Add Broth and Salt:
- 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.
6. Cook the Rice:
- 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.
7. Rest and Fluff:
- 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.
8. Serve:
- 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.

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.

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.

Nutrition Facts
Serving Size170 grams
Energy
Calories 190kcal9%
Protein
Protein 4.15g3%
Carbohydrates
Carbohydrates 40g12%
Fiber 1.32g3%
Sugar 2.44g2%
Fat
Fat 6g6%
Saturated 0.84g3%
Cholesterol 0.00mg-
Vitamins
Vitamin A 20ug2%
Choline 8mg1%
Vitamin B1 0.30mg25%
Vitamin B2 0.06mg5%
Vitamin B3 2.41mg15%
Vitamin B6 0.15mg9%
Vitamin B9 110ug28%
Vitamin B12 0.00ug0%
Vitamin C 8mg8%
Vitamin E 0.61mg4%
Vitamin K 2.52ug2%
Minerals
Calcium, Ca 24mg2%
Copper, Cu 0.16mg17%
Iron, Fe 2.40mg22%
Magnesium, Mg 18mg4%
Phosphorus, P 70mg6%
Potassium, K 200mg6%
Selenium, Se 8ug14%
Sodium, Na 420mg28%
Zinc, Zn 0.63mg6%
Water
Water 110g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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