Authentic Mexican Rice (Arroz Rojo)
This isn’t just a side dish; it’s a vibrant, flavorful staple that brings the warmth and heart of a Mexican kitchen right to your table. Growing up, the smell of toasting rice and simmering tomato sauce meant a family feast was about to begin. This recipe is simple enough for beginners but has all the pro-level tips you need for that perfect, fluffy rice.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ cups long grain white rice
- ¼ cup oil (vegetable or canola)
- 1 tsp minced garlic
- ¼ medium onion, finely diced
- ¼ cup tomato sauce
- 2 tsp tomato bouillon, granulated or cubes
- ¼ tsp salt
- 1 diced carrot
- ½ cup peas (frozen or fresh)
- 3 cups water or chicken broth
- 1–3 whole serrano peppers (optional)
Instructions
- Rinse and Dry Rice: Place the rice in a strainer and rinse with cold water until the water runs clear. Shake off excess water and let it sit for a few minutes to dry slightly.
- Toast Rice: Heat oil in a large saucepan over medium-high heat. Add the rice and stir constantly for about 10 minutes until it turns a light golden brown and smells nutty.
- Sauté Flavors: Add the onion, garlic, and tomato sauce. Cook for one minute, then stir in the bouillon, salt, carrots, peas, and water. Give it a final good stir to mix everything. Add the serrano peppers on top if using.
- Cover and Cook: Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and do not peek! Cook for 20 minutes.
- Rest and Fluff: Turn off the heat but leave the lid on for an extra 5 minutes. Remove the lid and use a fork to gently fluff the rice.
Notes
- Serving: This rice is the ultimate partner for tacos, enchiladas, or carne asada. A sprinkle of fresh cilantro and a lime wedge adds a burst of freshness.
- Tips & Tricks: The key to this recipe is the “no peeking” rule while the rice is cooking. Lifting the lid lets the steam escape and prevents the rice from cooking evenly.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. For long-term storage, the rice freezes beautifully for up to 6 months. To reheat, microwave individual portions, adding a splash of water if needed.
Find it online: https://new.projuktigeek.com/authentic-mexican-rice/