Mexican red rice. Simple, easy, classic dish packed with the goodness of tangy tomatoes. Featuring bold colors and flavors, this dish is made with easy pantry finds like tomatoes, garlic, onion and optional jalapeños. Moreover, this Mexican style tomato rice pairs perfectly with all your Mexican favorites from tacos and enchiladas to succulent grilled meats.
Why I Love This Easy Mexican Side Dish
I’m not sure what it is about flavored rice, the easy to make version of rice is one of my favorite sides for everything. Perhaps it’s the “easy” feature. They literally save time in the kitchen on busy weeknights. Well, there are so many recipes with umpteen variations out there, from fried rice to curried rice. However, it doesn’t get more classic than this Mexican style flavored rice.
It’s so popular and is loved by foodies around the world, for good reason. Loaded with the rich flavor of vibrant red tomatoes, it never fails to add more color and flavor to any meal. The optional jalapeños simply takes this beautiful dish to another level.
Key Ingredients In Mexican Red Rice
- Rice - The options are countless, long grain, jasmine, basmati.
- Tomatoes - It brings the red hue and bold tangy flavor.
- Chicken broth (stock) - Adds extra flavor.
- Onion - Blend with tomatoes and garlic.
- Jalapeno - For the extra heat.
How To Make Mexican Red Rice
Make tomato mixture - Simply blend together fresh tomatoes, onions, garlic and a little chicken or vegetable broth (stock) to make smooth puréed mixture. I got approximately 2 cups of tomato mixture.
Cook red rice - Start with stir frying rice in a little oil until it starts to change color. Next, add in the tomato mixture, salt, and ground cumin. Stir and add about 1 cup chicken stock or broth before bringing it to a boil. I also like to add a jalapeno for extra heat and deliciousness.
Mexican Red Rice | Arroz Rojo
Ingredients
Tomato mixture:
- 2 large tomatoes
- ¼ white or brown onion
- 1 garlic clove
- 1 tablespoon tomato paste
- ½ cup chicken or vegetable broth (stock)
Cook rice:
- 1 tablespoon oil
- 2 cups rice, long grain, jasmine or basmati, rinsed
- ½ teaspoon ground cumin
- 1 ½ cups chicken or vegetable broth (stock)
- 1 jalapeno
- Salt to taste
- Jalapeño slices, to garnish
- Avocado slices, to garnish(optional)
Instructions
Tomato mixture:
- Place tomatoes, onion, garlic, tomato paste and broth (stock) in a food processor. Process to a smooth mixture.
Cook rice:
- Heat oil in a large frying pan over medium high heat.
- Add rice. Stir fry for about 5 minutes or until golden.
- Add tomato mixture (about 2 cups), ground cumin and broth (stock). Stir to combine.
- Season with salt.
- Top with a jalapeno. Bring to a boil.
- Reduce heat to low. Cover with a lid and simmer for about 15-20 minutes.
- Leave to rest for about 10 minutes. Fluff gently with a fork.
- Garnish with jalapeños and avocado.
Video
Notes
- Tomato bouillon - The authentic recipe of red rice calls for tomato bouillon. If it’s available, replace tomato paste with tomato bouillon.
Nutrition
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