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Mexican Red Rice in a white glazed cazuela on a grey background.

Mexican Red Rice (Arroz Rojo)

Tamara Andersen
Mexican Red Rice (Arroz Rojo) is a super flavorful, easy, gluten free side dish to serve with your Mexican main dishes!
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dishes
Cuisine Mexican
Servings 4 servings
Calories 210 kcal

Ingredients
  

Instructions
 

  • To a medium saucepan over medium-high heat, add the oil and rice. Sauté until fragrant.
    A sauce pan with rice and an orange spatula.
  • 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.

Notes

This recipe calls for a ratio of rice to liquid of 1:2. I usually have basmati rice in my pantry. If you are using a rice that requires a different rice to liquid ratio, adjust the recipe accordingly. Similarly, check the cooking time on your rice. I cook basmati rice 15 minutes. I have used this Royal Basmati Rice. The ratio given is 1:2. Read your package because many will call for something different!
Thoroughly rinsing your rice removes excess starch, and that means your rice is more likely to have separate grains!

Nutrition

Calories: 210kcalCarbohydrates: 39gProtein: 4gFat: 1g
Keyword arroz rojo, Mexican rice, red rice
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