Arroz Rojo (Mexican Red Rice) – made with ingredients from your well-stocked pantry and a few fresh ingredients elevates your Mexican mains any day of the week! You’ll find no sodium-laden bouillon in this healthier, gluten-free rice dish. Add some rotisserie chicken for a quick arroz con pollo, add to a burrito bowl, or top with an egg for a hearty breakfast…
👩🏻🍳 Tamara Talks – About Arroz Rojo
Rice is not native to Mexico. It was brought to Mexico during the Spanish invasion in the 1500s.
Often called “Spanish rice” in the US, it hardly resembles the delicate saffron flavor of Spanish rice. At its most basic, Mexican rice is white rice browned in fat (often lard in Mexico) and flavored with tomato and broth.
In southern Mexico, you are more likely to find just plain white rice, and in northern Mexico, Mexican rice is flavored rice, but both are referred to as “arroz.”
We’ve all spurned the ubiquitous red rice on a Mexican-American combo plate right? Well, maybe you love it, but I leave most of it behind on the plate. Often bland or too salty, and frequently containing frozen and soggy vegetables, it just isn’t appealing. Just SAD.
The key to fluffy rice is in the proportion of liquid to rice. See your package instructions for quantity of liquid to 1 cup rice. THIS IS KEY!~~ Tamara Andersen
Taking my cue from traditional cooking methods, the rice is rinsed well to remove excess starch, then toasted in a bit of healthy coconut or olive oil prior to beginning to layer flavors.
My well-stocked pantry always contains ground cumin – a “go to” for Mexican cooking. Garlic is a must, as is some finely chopped onion or shallot. All 3 ingredients get sautéed for a couple of minutes prior to adding the liquid.
The key to fluffy rice is in the proportion of liquid to rice. See your package instructions for quantity of liquid to 1 cup rice. THIS IS KEY! I almost always use basmati, and while many cooks insist the ratio should be 1:1.5, I get perfectly fluffy rice with 1:2. I do cut it to 1:1.5 for jasmine rice.
We like a bit of heat in our Mexican Red Rice, and there are several ways you can achieve that heat:
- Add 1 mashed chipotle chile with 1 teaspoon adobo +/- with the liquid (my preference).
- Add 1/2 teaspoon +/- ground chipotle or ancho powder.
- Add a finely minced serrano, jalapeño, or Hatch green chile.
- Conversely, you can omit entirely if you can’t handle the heat, but you lose the flavor too!
📋 Ingredients for Mexican Red Rice
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- long grain rice (see Tips below)
- oil – I like refined coconut or olive oil
- small onion or large shallot
- ground cumin
- chipotle with adobo – You can substitute some finely minced jalapeño or 1/2 teaspoon of red chile powder. (See Tips below).
- tomato paste
- liquid – You can use broth/stock or water.
- carrot – A small dice gets them done more quickly. I cook them with the rice.
- green peas – If I’m using fresh English peas, I cook them with the rice. If I’m using frozen peas, I add them during the last 5 minutes, or I steam them separately. I hate shriveled green peas.
- sea salt and fresh ground pepper
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- Sauté rice and aromatics – To a medium saucepan over medium-high heat, add the oil and rice. Sauté until fragrant. Add the onion, garlic, cumin, and stir an additional 1-2 minutes.
- Prepare the liquid – Whisk the mashed chipotle and adobo, tomato paste, and broth or water to a total of 2 cups (or as per rice package). Add to the saucepan.
- Cook the rice – Add the diced carrots and peas (unless you’re amazing and add them steamed at the end!). Bring to a boil. Reduce heat. Cover. Cook 15 minutes (or as per package). Resist the urge to lift the lid!
- Serve the rice – Remove from heat until ready to fluff and serve. If you’ve steamed your peas, add them at this time. Garnish with chopped cilantro if desired. Serve.
When adding other liquids or very moisture-laden ingredients, it is important to include them in the liquid ratio. For example: My Mexican Cilantro Rice includes an entire bunch of cilantro. Cilantro is mostly water. I process it with some of the liquid, spoon it into a 2 cup measure, and then top it off with the appropriate amount of liquid. I get great results every time!
The peas – If I have the time (and presence of mind), I will quickly steam the peas and add them when I fluff before serving. This avoids little shriveled green peas!
The “heat” – We like a bit of heat in our red rice. I prefer chipotle with its adobo. Proceed cautiously as it is quite hot! If I don’t have it, I use ground chipotle or ancho chile. New Mexico red chile is good too. All of these options add to the red color of the rice. You may also use some finely chopped serrano, jalapeño, or Hatch green chile, but it’s not red. 😂
The rice – My basmati rice requires about 15 minutes once it comes to a boil. It is SO IMPORTANT to cover with a tight-fitting lid, lower the heat, and resist the urge to lift the lid. I cook on an induction stove, and turn it all the way down to 3 or 4 on a scale of 15. If dinner isn’t ready, I remove it from the heat, and don’t lift the lid. If you’re using a different kind of long grain rice, check the package for liquid amount and cooking time, then adjust accordingly.
🍚 Pairing Suggestions
As I mention in the introduction, adding some rotisserie chicken or topping with an egg turns this into a tasty, light meal…
Mexican Red Rice (Arroz Rojo)
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- 1 cup long grain rice - rinsed thoroughly
- 1 teaspoon coconut or olive oil
- 1 small onion or large shallot - finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 chipotle with 1 teaspoon adobo - mashed thoroughly (see Ingredients in post)
- 1 tablespoon tomato paste
- broth/stock or water to total 2 cups - including tomato paste and adobo
- ½ cup carrots - diced small
- ½ cup green peas - see post for more information
- ½ teaspoon sea salt - or to taste
- several grinds pepper
- cilantro - chopped (for garnish)
- To a medium saucepan over medium-high heat, add the oil and rice. Sauté until fragrant.
- Add the onion, garlic, cumin, and stir an additional 1-2 minutes.
- Whisk the mashed chipotle and adobo, tomato paste, and broth to a total of 2 cups (or as per package).
- Add the diced carrots and peas (unless you’re amazing and add them steamed at the end!). Bring to a boil.
- Reduce heat. Cover. Cook 15 minutes (or as per package). Resist the urge to lift the lid!
- Remove from heat until ready to fluff and serve. If you’ve steamed your peas, add them at this time.
- Garnish with chopped cilantro if desired. Serve.
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.