Description
Mexican Red Rice (Arroz Rojo) is a fluffy, flavorful side dish made with long-grain rice simmered in savory broth, tomato paste, garlic, and onion. Fresh cilantro and an optional serrano or jalapeño add authentic Mexican-inspired flavor and a gentle touch of heat.
Ingredients
1½ tablespoons olive oil
2 garlic cloves, minced
½ small white onion, finely chopped
1 cup long-grain white rice, uncooked
1¾ cups chicken or vegetable broth
2½ tablespoons tomato paste
¼ teaspoon salt
1 whole serrano or jalapeño pepper (optional)
1 sprig fresh cilantro
Finely chopped cilantro, for garnish (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the minced garlic and cook briefly, then stir in the chopped onion and cook for 4–5 minutes until softened and translucent.
- Add the uncooked rice, broth, tomato paste, and salt, stirring until the tomato paste is fully dissolved.
- Add the whole serrano or jalapeño pepper, if using, along with the cilantro sprig.
- Cover the saucepan, bring to a gentle simmer, then reduce the heat to low and cook for 15 minutes.
- Remove the pan from the heat without lifting the lid and let the rice rest for 10 minutes.
- Remove the pepper and cilantro sprig, then gently fluff the rice with a fork.
- Garnish with chopped cilantro if desired and serve warm.
Notes
Use vegetable broth for a vegetarian version.
Add diced carrots, peas, or corn for extra color and texture.
Stir in a pinch of cumin for a deeper, earthy flavor.
Finish with fresh lime juice for a brighter taste.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat with a splash of broth or water to restore moisture.
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Simmer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
