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Mexican Red Rice (Arroz Rojo) Recipe

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This Mexican Red Rice (Arroz Rojo) recipe produces fluffy, flavorful rice with a subtle coriander hint. Made with a perfect water-to-rice ratio and just enough tomato paste, it results in beautifully colored, non-gluggy rice that is easy to make and delicious as a side or main component.

Ingredients

Main Ingredients

  • 1 1/2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 small white onion, finely chopped
  • 1 cup long grain white rice, uncooked
  • 1 3/4 cups (435 ml) chicken or vegetable broth
  • 2 1/2 tbsp tomato paste
  • 1/4 tsp salt
  • 1 serrano or jalapeno pepper, whole (optional)
  • 1 sprig coriander / cilantro

Optional Garnish

  • Finely chopped coriander / cilantro leaves

Instructions

  1. Heat the oil and sauté aromatics: In a large saucepan over medium heat, heat 1 1/2 tablespoons of olive oil. Add the minced garlic cloves and stir briefly before adding the finely chopped white onion. Cook for 4 to 5 minutes until the onion becomes translucent but not browned.
  2. Add rice and liquids: Stir in 1 cup of uncooked long grain white rice, 1 3/4 cups chicken or vegetable broth, 1/4 teaspoon salt, and 2 1/2 tablespoons tomato paste. Mix until the tomato paste dissolves evenly throughout the liquid.
  3. Add whole pepper and coriander sprig: Place the whole serrano or jalapeno pepper and a sprig of coriander/cilantro into the pan. Cover the saucepan and bring the mixture to a simmer over medium heat.
  4. Simmer gently: Reduce the heat to low to maintain a gentle simmer. Cook the rice covered for 15 minutes or until all the liquid has been absorbed (tilt the pot to check).
  5. Let the rice rest: Remove the pan from heat but keep the lid on. Let the rice rest undisturbed for 10 minutes to allow residual steam to finish cooking and fluff the rice.
  6. Fluff and serve: Remove the whole pepper and coriander sprig. Fluff the rice gently with a fork to separate the grains. Garnish optionally with finely chopped coriander/cilantro leaves and serve warm.

Notes

  • Use long grain rice for the fluffiest texture. Jasmine or basmati also work but change the aroma slightly.
  • Medium grain rice offers good fluffiness; short grain rice will be slightly sticky but still tasty. Avoid risotto or paella rice for this recipe.
  • For brown rice, extend cooking time to 35-40 minutes on low heat.
  • If broth is unavailable, use water plus one vegetable or chicken bouillon cube. For lower sodium, choose low sodium broth and omit added salt.
  • Authentic Mexican Arroz Rojo sometimes uses pureed ripe tomatoes or tomato bouillon cubes, but tomato paste works best to color and flavor evenly while keeping the cooking liquid thin for fluffy rice.

Find it online: https://cookedbysarah.com/mexican-red-rice-arroz-rojo-recipe/