Mexican Rice (Arroz Rojo)

This flavourful one-pot rice is delicious on its own or as a side with grilled meats, and it all comes together in just 20 minutes.

Mexican Rice (Arroz Rojo)

Mexican Rice (Arroz Rojo), is a delicious tasty, seasoned rice which can be enjoyed on its own or as a side.

It is a great accompaniment for tacos, fajitas, enchiladas or grilled meats. We also love it wrapped in crunchy lettuce leaves with a helping of  Guacamole! 

And it is so tasty, you can even serve it at room temperature, making it ideal for BBQs, picnics and lunch-boxes.

This rice is so easy to make, and all comes together in one pot, with rice, onions, ground cumin, jalapeños, tomatoes and chicken stock (or water). 

How to make it

Heat the oil, garlic and cumin on a low flame to develop the flavours. Add the rice, then turn the heat to medium and briefly sauté it in the flavoured oil till mixed.

Next, stir in the chopped onions, jalapeños and tomato sauce. Then pour in the hot stock (or hot water & salt), and mix well. 

Cover, reduce heat and simmer for 10 minutes. Fluff with a fork and serve warm or at room temperature.

Tips & Substitutions

To make it vegetarian, use water and salt instead of chicken stock.

I usually use basmati rice for this recipe, but long grain or brown rice work well too.

Make ahead and storing

Mexican Rice can be made ahead and will keep in an airtight container in the fridge for 2-3 days. Before serving, bring to room temperature on the kitchen counter or heat in a pan/microwave, with a splash of water.

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📋 Recipe

Mexican Rice

Nicole Shroff

This flavourful one-pot rice is delicious on its own or as a side with grilled meats, and it all comes together in just 20 minutes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Dinner, light meal

Cuisine Mexican

Servings 4 servings

Calories 456 kcal

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic chopped finely/grated
• 1/2 teaspoon ground cumin
• 2 cups rice basmati or long-grain
• 1 small onion chopped
• 2 jalapeños chopped
• 1/2 cup tomato sauce
• 2 1/2 cups hot chicken stock or hot water
• salt *if not using stock

Instructions

 

• On a low flame, heat the oil, cumin and garlic in a medium pan for around one minute, till the garlic softens.
• Add the rice and sauté briefly for one minute.
• Turn the heat up to medium and stir in the onion, jalapeños and tomato sauce.
• Pour in the stock, or water and salt (if required). Stir then cover, reducing heat to low, and allow to simmer for 10 minutes. Serve warm or at room temperature.

Notes

*Only use salt if you are using water chicken stock.

Serve warm or at room temperature with tacos, fajitas, enchiladas, or  grilled meats and some yummy Guacamole.

Equipment

Chopping Board

Chef's Knife

Nutrition

Nutrition Facts

Mexican Rice

Amount Per Serving

Calories 456 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g5%

Cholesterol 5mg2%

Sodium 383mg16%

Potassium 501mg14%

Carbohydrates 86g29%

Fiber 3g12%

Sugar 7g8%

Protein 12g24%

Vitamin A 1765IU35%

Vitamin C 71mg86%

Calcium 45mg5%

Iron 2mg11%

* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.

Keyword Mexican Rice

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