Mexican Red Rice (Arroz Rojo)

A quick and easy recipe with a healthier twist

My cooking journey, a somewhat slight obsession, began back in 1999. I was newly married to a man from Mexico– Jalisco, to be exact.

As a new bride, my aspirations were high. I wanted to replicate the timeless recipes my husband grew up loving, much like Mexican red rice. His mother had learned from her mother, who learned from her mother, and so on.

Other cultures offer a wealth of knowledge to explore and appreciate. It’s challenging and rewarding to experiment and recreate their foods. And I love discovering quick and easy ways to make traditional classics with a healthier twist.

I’ve raised my kiddos on mostly Mexican foods. It’s our go-to. But I also love incorporating a range of foods from across the globe: Italian, Polish, Asian, Thai, to name a few. Every region has prized delicious favorites just waiting to be savored.

There are many ways to prepare rice, but this is my go-to red rice (Arroz Rojo). I often serve it with a side of refried beans, pico de gallo, shredded cabbage, chile de Arbol salsa, and of course, fresh corn tortillas.

This recipe is quick and easy. Though it looks like many steps, the time is mostly from cooking and resting on the stove.

Mexican Red Rice (Arroz Rojo)

• Prep time: 10 minutes
• Cooking and resting time: 30 minutes
• Servings: 8

Equipment

• Rice strainer
• Medium to a large saucepan with a tight-fitting lid
• Blender

Ingredients

• 2 cups long-grain white rice ( I use basmati, but jasmine also works)
• 1–2 Tbsp avocado oil (depending on your preference)
• 2 medium plum tomatoes or 3 small Roma
• 1 Tbsp tomato paste
• 4 cups chicken broth or water with two bouillon cubes of your choice (I use this bouillon cube)
• 1/4 of an onion
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp sea salt
• 1/4 tsp cayenne (optional– more or less depending on your spiciness preference).
• 1 bag of frozen carrots, peas, and corn (alternatively, you can dice a small carrot, add a bag of frozen peas, etc., adjust to your preference)

Prep

1. Measure out two cups of rice and rinse it underwater until it runs clear. Drain well and set aside.
2. Pre-measure paprika, garlic powder, onion powder, salt, and cayenne (if using) into a small bowl. Set aside.
3. Peel and quarter your onion. Use one-quarter of the onion and save the remaining for another use. Set aside.
4. To the blender, add your tomatoes, tomato paste, and broth or water with bouillon cubes. Blend 30 seconds on high or until incorporated. Set aside.
5. Remove the bag of vegetables from the freezer if using. Set aside.

Instructions

1. Heat the oil in the saucepan over medium-high heat. Add rice to the pan once the oil is hot (not to the smoking point). Rice should sizzle when added.
2. Saute until the rice is slightly toasted, often stirring (this takes roughly about 3 minutes).
3. Add the bowlful of spices and stir to incorporate.
4. Add the broth mixture from the blender to the pan.
5. Add the quarter of onion. If you are using fresh diced carrot, add this now (not the frozen vegetables).
6. Stir and taste. Adjust seasonings if desired.
7. Bring to a boil and stir once. Secure lid and turn down the heat to medium-low. * Do not lift the lid again as it releases steam, which causes the rice to cook unevenly.
8. Set timer for 18 minutes.
9. When the time is complete, remove from heat.
10. Let stand for 10 minutes (do not remove the lid yet).
11. Open the lid and remove the quartered onion or not, depending on your preference.
12. Add the frozen vegetable mixture if using.
13. Fluff the rice and vegetables with a fork.
14. Serve warm.

Notes

• Rice is always best fresh but will keep for a few days refrigerated.
• As I’m always looking to make recipes healthier, I only use one tablespoon of oil. It works wonderfully, but you might prefer two tablespoons.

Traditional Mexican red rice (Arroz Rojo) is a satisfying, quick, and easy dish. It’s a wonderful addition to add to your meal rotation. I especially like the healthier twist of avocado oil.

I hope you love it!

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