5.2 KiB
Mexican Red Rice (Simplified)
Servings: 4 | Prep Time: 5 minutes | Cook Time: 20 minutes
Simplified Mexican red rice using tomato paste and plenty of garlic — no fresh onions or tomatoes needed. Rich, savory, and ready in 20 minutes.
Ingredients
- 1.5 cups long-grain white rice
- 2 tbsp olive oil or vegetable oil
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2.5 cups chicken broth
- 1 tsp cumin
- 0.5 tsp chili powder
- 0.75 tsp salt
- 0.5 cup frozen peas (optional)
- 2 fresh cilantro sprigs, for garnish
Instructions
1. Toast the rice
Do NOT rinse the rice. The surface starch is essential. Heat the oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the dry rice and stir constantly, toasting until the grains turn golden brown. (About 5 minutes)
2. Cook the garlic
Reduce heat to medium. Add the garlic and cook, stirring, for about 1 minute until fragrant and softened (don't let it brown).
3. Add tomato paste and spices
Stir in the tomato paste, cumin, chili powder, and salt. Cook for 1–2 minutes, stirring frequently, until the tomato paste coats the rice.
4. Simmer
Pour in the chicken broth. Stir once to combine, then bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer until the liquid is fully absorbed. (About 18 minutes)
5. Rest and add peas
If using peas, scatter them over the top of the rice without stirring, then re-cover and let steam for 5 minutes off the heat.
6. Fluff and serve
Fluff gently with a fork, taste for seasoning, and garnish with cilantro. Serve hot.
Notes
Do not rinse the rice — the surface starch helps the grains absorb flavor and achieve the right texture.
The toasting step is key — don't skip it. Browning the dry rice in oil gives it a nutty flavor and keeps the grains separate.
Need more vegetables? Add diced carrots, corn, or jalapeño at the same time as the garlic.
Make it vegetarian: Swap chicken broth for vegetable broth.
Taste adjustment: If the tomato paste flavor is too strong, reduce to 1.5 tbsp and add an extra 0.25 cup of broth.
Original Recipe
Mexican Red Rice (Arroz Rojo)
Servings: 4 | Prep Time: 5 minutes | Cook Time: 20 minutes
Classic restaurant-style Mexican red rice, toasted and simmered in tomato and chicken broth with warm spices. Rich, savory, and the perfect base for any Mexican meal. Flexible with tomatoes and onions — use what you have.
Ingredients
- 1.5 cups long-grain white rice
- 2 tbsp olive oil or vegetable oil
- 0.5 cup white onion, finely diced (see notes for alternatives)
- 3 garlic cloves, minced (or 4-5 if omitting onion)
- 1 cup Roma tomatoes, diced OR salsa OR canned tomatoes (see notes)
- 2 cups chicken broth
- 1 tbsp tomato paste (optional; skip if using salsa)
- 1 tsp cumin
- 0.5 tsp chili powder
- 0.75 tsp salt
- 0.5 cup frozen peas (optional)
- 2 fresh cilantro sprigs, for garnish
Instructions
1. Toast the rice (do not rinse first)
Do NOT rinse the rice. The surface starch is essential — it helps the grains absorb the tomato flavor and gives the rice its characteristic texture. Heat the oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the dry rice and stir constantly, toasting until the grains turn golden brown. (About 5 minutes)
2. Cook the aromatics
Reduce heat to medium. Add the onion (or your substitute) and garlic and cook, stirring, until the onion softens and becomes translucent (or about 1 minute if using extra garlic). (About 3 minutes)
3. Add tomato (or substitute) and spices
Stir in the tomatoes, tomato paste, cumin, chili powder, and salt. Cook for 2 minutes, stirring frequently, until the tomato breaks down slightly and coats the rice. (About 2 minutes)
4. Simmer
Pour in the chicken broth. Stir once to combine, then bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer until the liquid is fully absorbed. (About 18 minutes)
5. Rest and add peas
If using peas, scatter them over the top of the rice without stirring, then re-cover and let steam for 5 minutes off the heat.
6. Fluff and serve
Fluff gently with a fork, taste for seasoning, and garnish with cilantro. Serve hot.
Notes
Do not rinse the rice — the surface starch helps the grains absorb flavor and achieve the right texture.
Tomato substitutes (use ~1 cup total):
- Salsa (mild, medium, or hot) — use 1 cup and reduce broth to 1.5 cups; skip the tomato paste
- Canned diced tomatoes — drain well and use 1 cup
- Tomato juice or V8 — use 1 cup, skip the tomato paste
- Just tomato paste — use 2 tbsp with an extra 0.5 cup of broth (less saucy but still tasty)
Onion substitutes (use ~0.5 cup equivalent):
- Skip the onion entirely — you already have plenty of garlic and spice
- Shallots — same amount
- Leeks (white part only) — finely sliced
- Scallions/green onions — add at the end after fluffing for fresher taste
- Extra garlic — use 4–5 cloves instead of 3
The toasting step is key — don't skip it. Browning the dry rice in oil gives it a nutty flavor and keeps the grains separate.
Add-ins: Diced carrots, corn, or jalapeño are all great additions — add them with the onion.
Make it vegetarian: Swap chicken broth for vegetable broth.