Mexican rice or Arroz Rojo is one of the most essential sides in Mexican food. This fragrant, fluffy rice, which is cooked with tomatoes, onions, garlic and spices, works its delightful magic next to any taco, burrito, enchilada or other Mexican-inspired dish. Whether you accompany it with grilled meats or simply consume it as a one-dish meal, you can have an amazing Mexican flavor on your table without too much work.
Ingredients
- 1 ½ cups long-grain white rice*
- 2 tablespoons vegetable oil
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (optional, if you want it spicier)
- 1 (14.5-ounce) can diced tomatoes (or 2 fresh tomatoes, puréed)
- 2 cups chicken or vegetable stock
- ½ teaspoon salt (or to taste)
- ½ cup frozen peas and carrots, optional
- ¼ cup fresh chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Wash the Rice: Wash the rice in cold water until the water runs clear. This further removes excess starch for fluffy rice.
- Toast the rice: In a large skillet or saucepan, add vegetable oil and warm over medium heat. Stir in the rice and cook, stirring often, until it’s golden brown, about 5 minutes.
- Sauté: In the skillet, add chopped onion and garlic. Add and sauté for 2 more minutes until fragrant.
- Add Tomatoes and Spices: Add the diced tomatoes, cumin, chili powder and salt. Cook for 2 minutes for the flavors to marry.
- Add Broth & Simmer: Add the chicken or vegetable broth, then stir well and bring to a boil. Lower the heat to low, cover, and let it cook for 15-18 minutes until the rice softens, and the liquid is absorbed.
- Veggies: If using peas and carrots, stir them in during the final 5 minutes of cooking.
- Fluff & Serve: Remove from heat; cover and let sit 5 minutes. Fluff with a fork, top with fresh cilantro and serve with lime wedges.
Tips & Variations
- Bump Up the Heat: When you add the sweet potatoes, include diced jalapeños or a pinch of cayenne.
- Tomato-Free Version: Substitute tomato sauce for the tomatoes or omit them entirely for a much simpler version.
- Authentic Touch: For deeper flavor, use Mexican-style Caldo de Tomate (tomato bouillon).
- Add Protein: Mix in some cooked and shredded chicken, shrimp or black beans to make a complete meal.
Serving & Storage
- Use: A great side dish for your fajitas, tacos, grilled meats or beans.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheating: Microwave with a splash of water to keep moist.
Final Thoughts
Mexican rice is essential for any Mexican meal — easy, tasty, and super versatile. Give this recipe a try, and tell us how you like to serve it. ¡Buen provecho!
Would you like another rendition, something like Arroz Verde or Spanish Rice? 😊