Authentic Mexican Rice
Devashish
A classic Mexican side dish also known as arroz rojo, made with long grain rice, tomato sauce, vegetables, and traditional seasonings
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine Mexican
Servings 6
Calories 275 kcal
Large saucepan
Fine mesh strainer
- 1 1/2 cups long grain white rice
- 1/4 cup vegetable or canola oil
- 1 teaspoon garlic minced
- 1/4 medium onion finely diced
- 1/4 cup tomato sauce or 2 pureed tomatoes
- 2 teaspoons tomato bouillon granulated, or cubes
- 1/4 teaspoon salt
- 1 whole carrot diced
- 1/2 cup peas frozen or fresh
- 3 cups water
- 1-3 whole serrano peppers optional
Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed.
Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
Calories: 275kcalCarbohydrates: 41gProtein: 4gFat: 10gSodium: 394mgPotassium: 164mgFiber: 1gSugar: 2gVitamin A: 1865IUVitamin C: 8mgCalcium: 23mgIron: 0.7mg
Keyword arroz rojo, Spanish rice, tomato-based rice