Mexican Red Rice (Arroz Rojo)

Photo: Annabelle Breakey; Styling: Randy Mon

This Mexican red rice dish is a wonderful side for chicken enchiladas or beef fajitas. Don't like spice? Omit the serrano chile pepper or sub with bell pepper.

Yield: Makes 4 cups (4 to 6 servings)
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 24%
  • Protein: 4.2g
  • Fat: 5.3g
  • Saturated fat: 0.9g
  • Carbohydrate: 30g
  • Fiber: 1.3g
  • Sodium: 433mg
  • Cholesterol: 6.3mg

Ingredients

  • 1 cup long-grain rice
  • 2 tablespoons vegetable oil
  • 1 white onion, chopped
  • 1 garlic clove, minced
  • 1 small serrano chile, finely chopped
  • 1 can (about 15 oz.) diced or chopped tomatoes, drained
  • 1 1/2 cups reduced-sodium chicken broth
  • 3/4 teaspoon kosher salt

Preparation

  1. 1. Put rice in a pot and cover with an inch of cold water. Swish around until water is milky; pour off water. Repeat rinsing twice; then drain rice well in a colander and let dry 15 minutes.
  2. 2. Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes; then increase heat to medium and cook until rice starts to turn golden, 6 to 8 minutes, stirring often. Meanwhile, in a blender, purée onion, garlic, chile, and chopped tomatoes.
  3. 3. Add tomato purée to rice, increase heat to high, and cook, stirring, until purée has been mostly absorbed, about 3 minutes (it will bubble and spatter). Stir in chicken broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 to 20 minutes. Let stand 10 minutes.
  4. Note: Nutritional analysis is per serving.
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