What is this ?
Mexican red rice, or arroz rojo , is a typical side dish found on virtually every table in Mexico. It's a fragrant rice, colored by a homemade tomato sauce, and gently seasoned with garlic, onion, and sometimes carrots and peas. Served as a side dish or even as an appetizer, it's a staple in the daily lives of Mexican families.
Origin
Arroz rojo originated from the combination of rice brought to Mexico by the Spanish and local flavors: ripe tomatoes, garlic, onion, and sometimes chili peppers. Over time, each region and each family has developed its own version: some add corn, others bell peppers or jalapeños. In Mexican home cooking, this rice is often prepared by hand by mothers or grandmothers , in large quantities to accompany tacos, stews, or simply with a fried egg for lunch.
Why you'll love this recipe
- Easy : Few ingredients, no need for complicated techniques, perfect for busy evenings or when you have guests.
- Tasty : The blend of ripe tomatoes, garlic, and onion provides a rich and fragrant base.
- Versatile : Delicious with grilled meats, tacos, fish, or even on its own with a little fresh coriander.
- Vegetarian or vegan on request : Simply replace the chicken broth with vegetable broth or water.
Key ingredients
- Long grain rice (ideally basmati or parboiled rice for a light and non-sticky result)
- Fully ripe tomatoes (for authentic color and flavor)
- White or Spanish onion
- Fresh garlic
- Chicken (or vegetable) broth
- Avocado or olive oil
- Carrots and peas (optional but add colour and sweetness)
- A little jalapeño (optional for those who like a hint of spice)
Conclusion
This Mexican red rice is practically a staple in Mexican families. You'll find it everywhere: at taquizas (taco parties), in school lunches, and at Sunday meals. Its simplicity is its strength, and its sunny flavor appeals to everyone. Try it: it will quickly become a classic in your kitchen!
Ready to cook authentic Mexican red rice? Here's the step-by-step recipe:
