Mexican Red Rice | Arroz Rojo
Mexican red rice featuring the bold flavor of vibrant tomatoes. This delicious side dish pairs perfectly with tacos, burritos, enchiladas and grilled meats.
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Servings
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
Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 33mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg