What is it?
Mexican red rice, or arroz rojo, is a typical side dish that can be found on almost every table in Mexico. It is a fragrant rice, coloured by a homemade tomato sauce, and gently spiced up with garlic, onion, sometimes carrots and peas. Served as an accompaniment to main courses or even as a starter, it is part of the daily life of Mexican families.
Origin
Arroz rojo was born from the encounter between the rice brought to Mexico by the Spanish and the local flavors: ripe tomatoes, garlic, onion, and sometimes chili. Over time, each region and family has developed its own version: some add corn, others peppers or jalapeño. In Mexican home cooking, this rice is often prepared by hand by moms or abuelas (grandmothers), in large batches to accompany tacos, stews or simply with a sunny-side up egg for lunch.
Why You'll Love This Recipe
- Easy : Few ingredients, no need for complicated techniques, perfect for those busy nights or when entertaining.
- Tasty : The mixture of ripe tomatoes, garlic and onion gives a rich and fragrant base.
- Versatile : Delicious with grilled meats, tacos, fish, or even on its own with a little fresh cilantro.
- 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, non-sticky result)
- Ripe tomatoes (for authentic colour and flavour)
- White or Spanish onion
- Fresh garlic
- Chicken broth (or vegetables)
- 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 a bit like the "daily bread" of Mexican families. It can be found everywhere: in taquizas (taco parties), school lunches, Sunday meals. Its simplicity is its strength and its sunny taste pleases everyone. Try it out: it will quickly become a classic in your kitchen!
Ready to cook real Mexican red rice? Here's the step-by-step recipe:
