Mexican Red Rice

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Servings: 4 Difficulty: Intermediate
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A vibrant, tomato-infused rice dish with a perfect balance of savory depth and gentle heat.
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This classic Mexican Red Rice, or “Arroz Rojo,” is a staple side dish that brings authentic flavor to any meal. The secret lies in toasting the rice in oil until golden before simmering it in a rich tomato salsa. This technique gives each grain a distinct nutty flavor and prevents mushiness. Infused with onions, garlic, and fresh serrano chiles, the rice absorbs a deep red hue and a savory, slightly spicy aroma. It is incredibly versatile, pairing perfectly with tacos, enchiladas, or carnitas. Simple to prepare with pantry staples, this comforting dish delivers restaurant-quality results at home. It is a reliable, vegan-friendly addition to your weekly rotation that family and friends will love.

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Mexican Red Rice

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 420.8

Description

This classic Mexican Red Rice, or "Arroz Rojo," is a staple side dish that brings authentic flavor to any meal. The secret lies in toasting the rice in oil until golden before simmering it in a rich tomato salsa. This technique gives each grain a distinct nutty flavor and prevents mushiness. Infused with onions, garlic, and fresh serrano chiles, the rice absorbs a deep red hue and a savory, slightly spicy aroma. It is incredibly versatile, pairing perfectly with tacos, enchiladas, or carnitas. Simple to prepare with pantry staples, this comforting dish delivers restaurant-quality results at home. It is a reliable, vegan-friendly addition to your weekly rotation that family and friends will love.

Ingredients

Directions

  1. Preheat the oven to 350 degrees Fahrenheit (177ðC).
  2. Heat the vegetable oil in a medium heavy saucepan or skillet over medium-low heat.
  3. Add the rinsed long grain rice and sauté, stirring constantly, until the grains are golden and crackling, about 5 minutes.
  4. Add the chopped onion and serrano chiles, cooking until the onions just begin to soften.
  5. Stir in the chopped garlic and sauté briefly until fragrant, being careful not to burn it.
  6. Pour in the chicken or vegetable stock and the red tomato salsa, mixing well to combine.
  7. Transfer the mixture to a 4-quart baking dish or casserole.
  8. Cover tightly with foil and bake until the liquid is absorbed and the rice is tender, about 30-40 minutes.
  9. Remove from the oven, fluff with a fork, and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 420.8kcal
% Daily Value *
Total Fat 20.6g32%
Saturated Fat 3.2g16%
Cholesterol 0.0mg0%
Sodium 2.8mg1%
Total Carbohydrate 52.7g18%
Dietary Fiber 1.1g5%
Sugars 1.1g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: arroz rojo, mexican rice, red rice, tomato rice, side dish, vegan, gluten free, serrano peppers, toasted rice, latin american, taco night, comfort food, easy dinner, spicy rice, onion and garlic, vegetarian
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