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Mexican Red Rice is an essential side dish for Mexican cuisine that’s made with a combination of onions, garlic, tomato sauce, and cilantro.
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Mexican Red Rice, also known as “Arroz Rojo” in Spanish, is a traditional Mexican side dish made with white rice cooked and aromatic ingredients that really bring it to life. The rice gets its vibrant red color and rich flavor from the tomato sauce it’s simmered in.
This rice is a staple in Mexican cuisine and is often served alongside various main dishes like enchiladas, tacos, or grilled meats. One of my favorite ways to use it is in a carnitas burrito, which I love making at home. It’s so authentic and delicious.
Ingredients You Need
- Cooking Oil – This is used to sauté the onions, so you can use any cooking oil you like.
- Onion – I use yellow onions or sometimes a sweet onion. You can use any type of onion you have on hand.
- Extra Long Grain White Rice – This is the best rice to use for this dish.
- Garlic – Use fresh garlic that’s been minced to allow the full flavor to permeate the rice.
- Tomato Sauce – I use a canned tomato sauce for this. It provides the rich red color and tangy flavor.
- Low-Sodium Chicken Broth – Using low-sodium broth allows you to monitor how much salt you are putting into the dish.
- Salt – You can add salt at the end to taste, in order to get the right balance.
- Cilantro – Fresh cilantro that’s been chopped right before adding it to the rice is so aromatic and delicious.
Helpful Tips
- Rinse the rice thoroughly to remove excess starch and prevent stickiness when cooked.
- After cooking, allow the rice to rest for a few minutes before fluffing it with a fork to ensure the grains fully absorb the flavors.
- If the rice is slightly undercooked after the initial cooking time, add a splash of hot broth or water, cover, and continue to simmer until fully cooked.
- If you’re serving a large group or want leftovers, double the recipe and adjust the cooking time as needed.
- Cooking the rice in a heavy-bottomed pot ensures even heat distribution and reduces the risk of burning.
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Mexican Red Rice
Ingredients
- 2 tablespoons (30 ml) cooking oil
- 1/4 cup (40 g) onion diced
- 1 cup (185 g) extra long grain white rice
- 1 clove garlic minced
- 1/2 cup (118 ml) tomato sauce
- 1 3/4 cup (414 ml) low-sodium chicken broth hot
- 1/4 teaspoon (1.5 g) salt
- 3 cilantro sprigs chopped
Instructions
- Add the cooking oil to a large skillet or frying pan over medium heat. When hot, add the onions and cook for 3 minutes.
- Add the rice and cook, stirring regularly, until it becomes lightly toasted, about 5 minutes. Add the garlic and cook for 30 seconds.
- Add the tomato sauce and stir into the rice.
- Add the hot chicken broth (it must be hot when added), and the salt. Stir it all together.
- Once boiling, reduce the heat to low, cover the pan and allow the rice to cook for about 20 minutes, undisturbed.
- Fluff the rice with a fork and taste test it. If it’s not cooked to your desired doneness, continue cooking, covered, for 5 minutes at a time, until it’s done to your liking.
- Add the cilantro and serve.
Nutrition
