Mexican Red Rice

A white plate with red rice garnished with cilantro.

Mexican red rice, also known as "arroz rojo," is a traditional Mexican side dish that is easy to prepare. The rice gets its vibrant red color from the addition of tomato sauce during the cooking process, giving it a delicious flavor. Let me show you how to make it so it's fluffy each and every time.

Course Side Dishes

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 245kcal

Author Ana Frias

Ingredients

1 cube bouillon (chicken or vegetable) or 1 teaspoon granulated bouillon. or ½ tsp Better Than Bullion (no chicken base) for vegetarian option.
2 cups chicken or vegetable stock
1 Tablespoon vegetable oil
1 cup long-grain rice
¼ cup onion finely chopped
½ cup tomato sauce
½ cup frozen vegetables such as peas corn, carrots & green beans. Whatever you prefer. (Optional)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup fresh cilantro finely chopped

Instructions

Start by dissolving the boullion:
Heat the chicken or vegetable stock in the microwave until very hot (almost boiling point). Add the boullion cube or granules and let it rest for a couple of minutes.
1 cube bouillon (chicken or vegetable) or 1 teaspoon granulated bouillon., 2 cups chicken or vegetable stock
Use a spoon, whisk or fork to stir the water and dissolve the cube. It may take a minute or two for the cube to completely dissolve. Set aside.
In a medium saucepan heat oil over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque.
1 Tablespoon vegetable oil, 1 cup long-grain rice
Add the onions and sauté until rice becomes light golden brown. About two minutes.
¼ cup onion
Add the 2 cups chicken stock with the bouillon, tomato sauce, frozen veggies, salt & pepper.
½ cup tomato sauce, ½ cup frozen vegetables such as peas, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Mix all ingredients and cover saucepan with lid. Bring rice mixture to a boil then reduce heat to low.
Cook for 10 minutes covered. Then add the cilantro and mix it into the rice.
½ cup fresh cilantro
Cover again and cook for another 10 minutes or until stock is completely absorbed.
Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm.

Notes

How to Store

- Fridge – Store in the refrigerator for no more than a day before reheating it – and then only reheat it once.

- Freezer – I like to store my rice in the freezer, stacked flat. They’ll keep well this way for up to 2 months.

To reheat:

On the stove: Put the rice in a heavy bottom saucepan with a splash of water and break up any clumps. Add a few drops of oil or a little butter if needed. Cover with a lid and cook over a low heat, stirring occasionally, until steamed through and piping hot.

In the microwave: Put the rice in a microwaveable dish, sprinkle lightly with water and add a splash of oil or a little bit butter. Cover and microwave on high for 1-2 minutes. Stir with a fork, then microwave for 1-2 minutes more until heated through and steaming.

Nutrition