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:

Mexican Red Rice (Arroz Rojo Mexicano)

Red rice is an iconic dish of Mexican cuisine, often served as an accompaniment to many dishes, such as enchiladas, grilled meats or tacos. Its rich taste and vibrant color come mainly from the use of ripe tomatoes and expertly blended spices. Rice is not only a staple in Mexican culture, but it also has a fascinating history that dates back thousands of years, where it was cultivated and appreciated for its nutritional qualities.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Accompaniment

Cuisine Mexican

Servings 4

Ingredients

  

1x2x3x

• 3 ripe plum tomatoes (or 2 large)
• 1/4 white or Spanish onion
• 2 garlic cloves
• 2 cups chicken broth (or vegetable broth or water)
• 1 cup long-grain rice (basmati or parboiled rice recommended)
• Oil (avocado or olive)
• salt (to taste, depending on the broth used)
• 1 additional small garlic clove and onion (to fry in oil, optional)
• 1/2 fresh jalapeño, seeded and minced (optional, for a slightly spicy taste)
• 1 small carrot, diced
• 1 1/2 tablespoons cooked green peas (added at the end)
• fresh coriander leaves (for garnish, optional)

Instructions

 

• In a blender, blend the tomatoes, onion (1/4), 2 cloves of garlic and the chosen stock until you get a homogeneous sauce.
• Taste and adjust the salt if necessary (especially if the broth is not salty). Set the red sauce aside.
• In a saucepan over medium heat, heat 2 tablespoons of oil. Sauté the finely chopped small garlic clove and small piece of onion (optional) until translucent.
• Add the rice (rinsed and drained if not precooked). Sauté the rice, stirring until it becomes lightly browned and pearly.
• Add the finely diced carrot and, if desired, the minced jalapeño. Mix briefly.
• Pour the tomato sauce over the rice. Mix and bring to a boil.
• Once boiling, reduce the heat to low, cover and simmer for about 15 to 18 minutes (or according to the directions of the rice chosen), until the liquid is absorbed.
• At the end of cooking, add the cooked green peas. Mix gently with a fork.
• Cover again and let sit for 10 minutes off the heat before serving.
• Garnish with fresh cilantro just before serving. Traditionally served with a sunny-side up egg or fried banana slices.

Notes

Mexican red rice is the perfect accompaniment to meats, fried eggs or even fried banana slices for an authentic meal. For a vegan version, simply use vegetable broth or water. Avoid adding pepper; in Mexico, only salt is used to season this rice.

Mots clés Arroz Rojo, rice, vegetarian

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