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, 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:
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.
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 Size | 170 grams |
| Energy | |
| Calories 190kcal | 9% |
| Protein | |
| Protein 4.15g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 1.32g | 3% |
| Sugar 2.44g | 2% |
| Fat | |
| Fat 6g | 6% |
| Saturated 0.84g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 8mg | 1% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 2.41mg | 15% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 8mg | 8% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 2.52ug | 2% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.16mg | 17% |
| Iron, Fe 2.40mg | 22% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 200mg | 6% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 0.63mg | 6% |
| 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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