Description
Authentic Mexican Rice, or arroz rojo, is a fluffy and flavorful side dish made with toasted long-grain rice simmered in a tomato base with garlic, onion, and spices. Finished with carrots, peas, and optional serrano peppers, this vibrant dish pairs perfectly with tacos, enchiladas, fajitas, or grilled meats for a true taste of Mexican cuisine.
Ingredients
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 carrot, diced
1/2 cup peas (fresh or frozen)
3 cups water
1–3 whole serrano peppers, optional
Instructions
- Rinse rice in a fine mesh strainer until water runs clear. Set aside.
- Heat oil in a large saucepan over medium-high heat. Add rice and cook, stirring frequently, until lightly golden brown, about 10 minutes.
- Stir in tomato sauce, garlic, and onion. Cook briefly until fragrant.
- Add tomato bouillon, salt, carrots, peas, and water. Add serrano peppers if using.
- Bring to a boil, then cover. Reduce heat to low and cook for about 20 minutes, or until water is absorbed.
- Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
Notes
- Add corn kernels for extra sweetness.
- Stir in cilantro or parsley at the end for freshness.
- Replace peas and carrots with green beans or zucchini.
- Cook with chicken broth instead of water for extra richness.
- Add a squeeze of lime juice before serving for brightness.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
