Mexican Red Rice

5 from 2 votes

This easy Mexican Red Rice Recipe (also called Arroz Rojo) is perfectly fluffy and full of rich tomato flavor. It is a great side dish for any Mexican meal and only requires a few pantry staples.

Prep Time5

Cook Time30

Resting Time10

Total Time45

Course: Side Dish

Cuisine: Mexican

Servings: people

Calories: 242kcal

Author: Brianna May

Equipment

Ingredients

2 Tablespoons avocado or olive oil
½ cup finely diced yellow onion
1 whole carrot, diced
2 Tablespoons tomato paste
4-5 cloves garlic, minced
1 ½ cups extra long grain white rice, rinsed until water runs clear
2 ½ cups chicken broth or stock*
1 Tablespoon tomato bouillon*
½ teaspoon EACH chili powder & cumin

Instructions

In a large heavy skillet (that has a tight fitting lid), heat the avocado oil over medium-high heat. Add the onion and carrot. Sauté for 5-6 minutes with a silicone or wooden spoon.
Push the onion and carrot to the perimeter of the pan, creating a space in the center. Add the tomato paste to the center and cook for 2-3 minutes.
Reduce to medium heat. Add the garlic and stir until completely combined. Stir in the rice and sauté for 1-2 minutes.
Pour in the chicken broth, tomato bouillon, chili powder, and cumin. Scrape any brown bits off the pot of the pot. Bring to a boil.
Cover and reduce the heat to low. Cook for 15 minutes.
After 15 minutes, remove the pan from the heat. Leave the lid on for an additional 5 minutes. Remove the lid and allow the rice to rest for at least another 5 minutes before fluffing. Fluff gently with a fork.

Notes

Chicken Broth: In a pinch, you can use vegetable broth but chicken broth is preferred.
Tomato Boullion: It adds the necessary salt and flavor to the rice. You can usually find this in the stock, soup, or spices sections at most grocery stores. It is also called Caldo de Tomate. I like this one from Knorr. If you can’t find the tomato version, use plain chicken bouillon.
Rinse the rice. Using a rice colander or fine mesh sieve, run water over the rice until it runs clear. Use your hands or a spoon to move the rice around under the water as well to help remove the starch. This is crucial because the excess starch can cause the rice to get sticky.
Measure. Rice is not a recipe you can throw together without measuring cups. Accurately measuring the rice itself and the broth is the best way to ensure success. I definitely do not recommend eyeballing the amounts for this recipe!
Allow the rice to rest before fluffing. This allows excess moisture to evaporate and also helps the rice turn out nice and fluffy.
Fluff with a fork. Be gentle when you fluff the rice and be sure to use a fork instead of a spoon. Stirring the rice can smash it and make it mushy.
Make it spicy. You can slice a whole jalapeño pepper or serrano pepper in half and add it with the chicken broth to the pot. Remove it before fluffing the rice.

Nutrition