Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Authentic Mexican Rice (Arroz Rojo) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

Authentic Mexican Rice, also known as Arroz Rojo, is a flavorful and vibrant side dish made with long grain white rice, fresh tomatoes, garlic, onions, and traditional Mexican seasonings. This recipe uses simple ingredients and a stovetop method to create perfectly fluffy, reddish-orange rice infused with the subtle heat of jalapeno and the freshness of cilantro — an ideal accompaniment for Mexican meals or any occasion.

  • Total Time: 35 minutes
  • Yield: 5 servings

Ingredients

Rice and Seasonings

  • 1 1/2 cups Mahatma® Rice Extra Long Grain White Rice
  • 3 tbsp neutral oil (such as vegetable or canola oil)
  • 1 tbsp Knorr chicken bouillon
  • 1/2 tsp garlic powder
  • 1/4 tsp salt (or to taste)

Vegetables and Herbs

  • 1/4 onion, diced
  • 1 garlic clove, crushed
  • 2 roma tomatoes (to yield about 8 oz or 1 cup of tomato juice)
  • 3 sprigs cilantro
  • 1 jalapeno

Liquids

  • 2 cups hot water

Instructions

  1. Sauté Aromatics: Over medium heat, add the oil to a heavy-bottomed or quality non-stick pan. Fry the diced onions and crushed garlic clove until the onions are lightly browned and softened. Remove the garlic from the pan and set aside.
  2. Toast the Rice: Add the Mahatma® long grain white rice to the pan and toast it in the oil, stirring constantly for about 5 minutes until the rice becomes slightly puffy and golden brown.
  3. Add Seasonings: Stir in the Knorr chicken bouillon and garlic powder, mixing well. Continue to toast the rice mixture for an additional minute to enhance the flavors.
  4. Prepare Tomato Sauce: In a blender, combine the two roma tomatoes with the previously fried garlic clove and blend until smooth to yield about 8 oz (1 cup) of tomato juice.
  5. Incorporate Tomato Sauce: Pour the blended tomato sauce into the rice, stirring constantly for 30 seconds. The rice should take on a warm reddish-orange color. Adjust the heat as necessary to avoid burning the bottom.
  6. Add Hot Water and Salt: Pour in 2 cups of hot water (it should be hot enough to bubble on the pot’s sides). Stir in salt to taste, approximately 1/4 tsp recommended.
  7. Add Herbs and Jalapeno: Place the cilantro sprigs and whole jalapeno on top of the rice without mixing. Bring the mixture to a boil over medium-low heat until some water evaporates.
  8. Cover and Cook: Reduce heat to low, cover the pot tightly, and cook for 20 minutes without removing the lid.
  9. Fluff and Rest: Turn off the heat. Remove the cilantro and jalapeno, then fluff the rice gently with a fork to mix in the thin layer of tomato sauce on top evenly.
  10. Optional Additional Rest: If you prefer softer, fluffier rice, cover the pot again and let it rest for 10 minutes off the heat before serving.

Notes

  • Do not lift the lid during the cooking process to ensure proper steam cooking and fluffy rice.
  • Make sure the water is very hot before adding to the rice to prevent soggy texture.
  • You can remove the jalapeno after cooking for milder heat or chop it finely for spicier rice.
  • This dish pairs wonderfully with Mexican entrées such as tacos, enchiladas, or grilled meats.
  • Use fresh roma tomatoes for the best flavor, but canned diced tomatoes blended may be substituted if fresh are unavailable.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://monicarecipes.com/authentic-mexican-rice-arroz-rojo-recipe/