Arroz Rojo (Mexican Red Rice)

Have you had Mexican red rice before, or arroz rojo as it is known locally? This tasty side dish is made with rice that’s flavored with chicken broth, onion, garlic, and tomato sauce. It’s a simple dish yet it makes a tasty change from plain boiled or steamed rice.

You will find this is a recipe that goes with just about anything – steak, chicken, ribs, enchiladas, tacos – whatever south of the border delight is for dinner, you’re sure to find this arroz rojo to be a great pairing. It’s subtle enough to complement various dishes yet tasty enough to tantalize your taste buds!

It’s not a difficult thing to make but for a great result remember to add the water gradually not all at once to make the rice fluffy. Also, don’t over-stir the rice or it will clump together instead of fluffing up nicely.

Why You’ll Love the Recipe

Arroz rojo is a delicious red rice recipe made using rice, tomato sauce, broth, garlic, and onion. It’s easy to make and you’re sure to get perfect results as long as you remember not to stir it while it cooks. That’s the key to the lovely fluffy texture you end up with. 

How to Serve It

Pair this tasty Mexican red rice with enchiladas, burritos, tacos, or any south of the border style dish.  

Can You Make It Ahead?

It’s best served fresh but you can cook it ahead and warm it back up later if you wish.

Storage Instructions

Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

Variations and Substitutions

For a vegetarian version, sub vegetable broth for the chicken broth.

Arroz Rojo (Mexican Red Rice)

This flavorful Mexican red rice goes with just about everything. It’s easy to make and the slight sweetness of tomato sauce and tasty onion and garlic make it really tasty.

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Cook Time 35 minutes mins

Course Main

Cuisine Mexican

Servings 6

Ingredients

  

1x2x3x

• 1 cup long grain white rice
• 1 minced garlic clove
• ¼ diced onion
• ¼ cup olive oil
• ⅓ cup tomato sauce
• 2 cups hot water
• ½ cup hot chicken broth or bouillon
• 1 teaspoon salt

Instructions

 

• Heat the oil in a pan.
• Add the rice and saute until golden for about 5 minutes, stirring with a wooden spoon.
  
• Put a sieve over a bowl and pour the rice and oil through it.
• Put the onion and garlic into the same pan with whatever oil is left in there and saute for 3 minutes.
• Add the rice back plus 1 cup of hot water, the broth, salt, and tomato sauce.
  
• Stir the rice with a fork – just once.
• Bring it to a simmer and then turn the heat down a bit and cover the pan.
• Leave the rice alone to cook for 10 to 12 minutes.
• Use the fork to make a small hole through the middle of the rice until you can see the bottom of the pan.
  
• If there’s no water left, add ½ cup of hot water.
• If there is water, cook for another minute or two. When it’s gone, add the ½ cup of hot water.
• Repeat this in another 5 minutes, adding more water when the original water is gone.
• It should be dry again in 2 or 3 minutes. Watch the pan so it doesn’t scorch on the bottom.
• Don’t stir the rice as it cooks.
• Take it off the heat and fluff with a fork carefully, then serve hot.
  
• Enjoy!
  

Keyword Arroz Rojo, Mexican Red Rice

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