Skillet Red Rice Arroz a La Mexicana
Transform your dinner table with the vibrant flavors of Skillet Red Rice Arroz a La Mexicana, a classic Mexican side dish that's effortless yet full of heartwarming charm. This one-pan recipe features tender long-grain white rice sautéed to golden perfection before simmering in a robust blend of fresh Roma tomatoes, onion, and garlic. Infused with fragrant cumin and enriched with wholesome vegetables like carrots and peas, this dish is as visually stunning as it is delicious. Cooked in savory chicken broth for maximum depth of flavor, it’s finished with a sprinkle of fresh cilantro and a squeeze of lime for a burst of freshness. Ready in just 35 minutes and perfect for pairing with tacos, grilled meats, or as a flavorful standalone dish, this comforting red rice is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 medium Roma tomatoes
- 0.5 medium white onion
- 2 cloves garlic
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- 1 medium carrot
- 0.5 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon ground cumin
- 2 tablespoons fresh cilantro
- 1 small lime
Instructions
Rinse the rice under cold water until the water runs clear. Drain well and set aside.
Using a blender or food processor, blend the Roma tomatoes, half of the white onion, and garlic cloves until smooth. Set the tomato mixture aside.
Peel and finely dice the carrot. Chop the fresh cilantro. Slice the lime into wedges for garnish.
In a large skillet, heat the vegetable oil over medium heat. Add the rice and sauté for 5–7 minutes, stirring frequently, until it turns golden brown and fragrant.
Pour the tomato mixture into the skillet and stir to coat the rice evenly. Cook for 2–3 minutes until most of the liquid has evaporated.
Add the chicken broth, diced carrot, salt, ground cumin, and peas to the skillet. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 15–18 minutes, or until the rice is tender and the liquid is fully absorbed.
Once cooked, turn off the heat and let the rice sit, covered, for 5 minutes to steam. This helps the rice fluff up.
Gently fluff the rice with a fork, then sprinkle with chopped fresh cilantro.
Serve warm, garnished with lime wedges on the side.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 413 mg | 9% | |
*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.
