Mexican Take Out Arroz Rojo Red Rice
Transform your home kitchen into a Mexican restaurant with this vibrant and flavorful Mexican Take Out Arroz Rojo (Red Rice) recipe! This dish features perfectly fluffy long-grain white rice infused with a rich tomato puree made from fresh tomatoes, onion, and garlic. Lightly fried to a golden hue and simmered with chicken broth, tomato paste, and aromatic cumin, this deeply savory rice is complemented by tender bites of carrot and sweet pops of frozen peas. Ready in just 40 minutes, this irresistible side dish pairs beautifully with tacos, enchiladas, or grilled meats. Garnish with fresh cilantro for a burst of color and flavor, and let every bite transport you to the heart of Mexico. Perfect for weeknight dinners or festive gatherings, this easy-to-make arroz rojo will become your go-to recipe for authentic Mexican red rice!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 medium tomatoes
- 0.5 medium onion
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1.5 cups chicken broth
- 1 tablespoon tomato paste
- 1 small (finely diced) carrot
- 0.25 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon ground cumin
- 2 tablespoons (chopped, optional for garnish) fresh cilantro
Instructions
Rinse the rice thoroughly in cold water until the water runs clear. Drain and set aside.
In a blender, combine the tomatoes, onion, and garlic. Blend until smooth to create a tomato puree. Set aside.
In a medium saucepan, heat the vegetable oil over medium heat. Once hot, add the drained rice and fry, stirring frequently, until the rice turns a light golden color, about 5-7 minutes.
Reduce the heat to medium-low and carefully stir in the tomato puree. Cook for 2-3 minutes until the mixture thickens slightly and becomes fragrant.
Add the chicken broth, tomato paste, diced carrot, frozen peas, salt, and ground cumin to the pan. Stir to combine.
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer for 18-20 minutes, or until all the liquid has been absorbed.
Turn off the heat and allow the rice to sit, covered, for 5-10 minutes to steam and become fluffy.
Fluff the rice with a fork, garnish with chopped fresh cilantro if desired, and serve warm with your favorite Mexican dishes.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 17.0 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
