Arroz Rojo (Mexican Rice)
A staple in Mexican cuisine, arroz rojo (Mexican rice) is fluffy, flavorful–the perfect complement to just about any Mexican entree.
I’ve seen a few video reels of Mexican abuelas making authentic arroz rojo (Mexican rice), and after seeing several variations, I decided to try to prepare arroz rojo myself. The first time I made it, I served the rice with pork carnitas and black beans with poblano. This time I served it alongside a chile relleno casserole and spicy pinto beans. We all love this easy Mexican rice recipe, especially my daughter!
Arroz Rojo (Mexican Rice)
Ingredients:
- 2 small Roma tomatoes, cored & halved
- ¼ small white onion
- 2 cloves of garlic
- 1½ tsp chicken bouillon granules (caldo de pollo)
- 1½ tsp tomato bouillon granules (caldo de tomate)
- ¼ tsp dried cumin
- ¼ tsp dried coriander
- Sea salt and freshly cracked black pepper, to taste
- ½ cup of water, plus more as needed
- 1 tbsp avocado oil (or butter)
- 1 cup long-grain rice
- ½-1 jalapeño; if using a whole pepper, cut a slit down the middle lengthwise
- Large sprig of cilantro
How to Make Arroz Rojo (Mexican Rice):
Blend the Roma tomatoes, onion, garlic, chicken bouillon, tomato bouillon, cumin, coriander, sea salt, freshly cracked black pepper to taste, and water in a blender. Blend until smooth. Taste and re-season as needed.
Pour the mixture through a fine-mesh sieve into a large measuring cup. Once drained, add enough water to the measuring cup to make two cups of liquid. Side Note: My rice uses 2 cups of liquid to 1 cup of rice. Check your rice instructions, and make sure to use the correct liquid ratio.Â
Heat the oil or butter in a large saucepan over medium-high heat. Add the rice and cook, stirring frequently, for 2-3 minutes, coating the rice in the oil.
Add the two cups of liquid to the saucepan and bring to a boil over high heat, then reduce the heat to medium-low.
Stir one more time and top with cilantro and jalapeño.
Cover and let cook UNDISTURBED for 20 minutes.
Remove the rice from the burner without removing the lid and let it sit UNDISTURBED for 5 minutes.
Carefully remove the lid, discard the cilantro and jalapeño. Fluff the rice with a fork.
Serve and enjoy.
Equipment
- Fine Mesh Sieve
- Large Saucepan with Lid
Ingredients
- 2 small Roma tomatoes cored & halved
- ¼ small white onion
- 2 cloves of garlic
- 1½ tsp chicken bouillon granules caldo de pollo
- 1½ tsp tomato bouillon granules caldo de tomate
- ¼ tsp dried cumin
- ¼ tsp dried coriander
- Sea salt and freshly cracked black pepper to taste
- ½ cup of water plus more as needed
- 1 tbsp avocado oil or butter
- 1 cup long-grain rice
- ½-1 jalapeño; if using a whole pepper cut a slit down the middle lengthwise
- Large sprig of cilantro
Instructions
- Blend the Roma tomatoes, onion, garlic, chicken bouillon, tomato bouillon, cumin, coriander, sea salt, freshly cracked black pepper to taste, and water in a blender. Blend until smooth. Taste and re-season as needed.
- Pour the mixture through a fine-mesh sieve into a large measuring cup. Once drained, add enough water to the measuring cup to make two cups of liquid. Side Note: My rice uses 2 cups of liquid to 1 cup of rice. Check your rice instructions and use the correct liquid ratio.
- Heat the oil or butter in a large saucepan over medium-high heat. Add the rice and cook, stirring frequently, for 2-3 minutes.
- Add the two cups of liquid to the saucepan and bring to a boil over high heat, then reduce the heat to medium-low.
- Stir one more time and top with cilantro and jalapeño.
- Cover and let cook UNDISTURBED for 20 minutes.
- Remove the rice from the burner without removing the lid and let it sit UNDISTURBED for 5 minutes.
- Carefully remove the lid, discard the cilantro and jalapeño. Fluff the rice with a fork.
- Serve and enjoy.
Very fluffy and aromatic!
I read the ingredients and wondered about how little water there was, and see in the method you do the same ratio as I do. I must try this!