This authentic Arroz Rojo recipe is surprisingly easy to make and is full of flavors! The secret is using Knorr tomato chicken bouillon, which boosts the rice's flavor and gives it a vibrant red color.
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Perfect to accompany Mexican dishes like Pollo en Crema de Chipotle, enchiladas, tacos, or chicken quesadillas, or to turn any ordinary day into a special occasion.
How to Make Arroz Rojo
Note: The full instructions are provided in the recipe card below.
1. Soak the rice in hot water for 5 minutes, then drain and rinse under cold water until clear. Shake off excess water.
2. Blend tomatoes, onions, and garlic until smooth.
Heat oil in a saucepan, add rice, and sauté until it starts to crackle.
Stir in the tomato mixture and cook until the color deepens and the moisture reduces.
Add water and bring to a boil. Mix in chiles, peas, carrots, and optional cilantro. Season as needed.
Lower heat, cover tightly, and simmer until holes form in the rice, for about 20 minutes.
Fluff rice, remove cilantro, cover, and let rest for 10 minutes before serving.
📌Note: To tone down the heat of a serrano pepper while preserving its flavor, remove the seeds and the inner membranes (veins), as these parts contain the highest concentration of capsaicin, which makes the pepper spicy.
Serving Suggestions
Arroz Mexicano is a versatile and flavorful side dish that complements a wide range of Mexican and Tex-Mex entrees.Here are several delicious options on how to serve it:
- With a fried egg or refried beans for a hearty breakfast or brunch option.
- Alongside grilled meats such as chicken, steak, or pork chops for a satisfying main course.
- As a filling for burritos, burrito bowls, or stuffed peppers, adding a tasty twist to your meal.
- Paired with seafood dishes like grilled or sautéed shrimp, fish tacos, or seafood stew for a delicious combination of flavors.
- Served as a side dish with chicken, cheese, or beef enchiladas, enhancing the overall meal.
- Enjoyed alongside Mexican soups or stews such as pozole, menudo, or caldo de pollo for a comforting and complete meal.
- Used as a base for customizable bowls, topped with grilled meats, beans, cheese, lettuce, sour cream, guacamole, pico de gallo, and cheese dip for a flavorful and filling dish.
- Paired with fajitas, whether chicken, beef, or vegetable, for a delicious Tex-Mex meal option.
- Served as a side dish with traditional Mexican mole dishes, adding a perfect balance of flavors to the rich sauce.
Storage, Make Ahead, & Freezing
How to Store & Re-Heat: Leftovers will keep in the fridge, covered, for up to 3 days. Transfer leftovers to the fridge as soon as possible, and within 2 hours of cooking.
Reheat it on the stove over low heat, add a splash of water or chicken broth to the Rice to moisten it, cover the pan, and heat on low, occasionally stirring, until heated or in individual portions in the microwave until hot all the way through.
Make Ahead & Freeze: The Mexican rice can be prepared up to a day in advance. As soon as it cools, cover it and refrigerate within 2 hours of cooking.
You can also freeze the rice for up to 3 months in an airtight container. For optimal storage, spread it in a flat layer inside a freezer-safe bag.
When reheating in the microwave, there's no need to defrost it first. Simply reheat for 1 to 2 minutes, adding 1 to 2 tablespoons of water to ensure it stays moist.
Camila's Tips
- White Long-Grain Rice is the best choice for making Arroz Rojo Mexicano. Choosing the right variety of rice is important. Long-grain rice contains less starch than the rest, and when cooked, it results in a super fluffy and drier texture.
- Knorr Granulated Tomato chicken bouillon or Granulated chicken bouillon is recommended, but any other brand you have at home will work as well. For a vegan version, use Knorr Vegetable Bouillon.
- Frozen carrots and peas can be replaced with other options, such as frozen mixed vegetables, bell peppers, zucchini, or potatoes.If using potatoes, I recommend using 3 oz/85 g potatoes cut into small dice.
- For warm, smoky flavors, try adding a bit of chili powder and cumin to the arroz rojo.
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Recipe
Arroz Rojo
Ingredients
- 454 g ( 1 lb / 2-¼ cups ) white long-grain rice
- 3 large Roma tomatoes , cut into medium dice
- 1 small yellow or white onion , medium dice
- 2 large garlic , minced garlic
- 5 teaspoons knorr granulated tomato chicken bouillon, or Knorr granulated chicken bouillon or kosher salt, plus more as needed
- 4 tablespoons canola oil
- 26 fl oz (780 mL) water
- 1 to 2 serrano chiles , minced
- 12 oz (340g) frozen frozen carrots & peas or mixed vegetables , no need to defrost
- 3 Cilantro sprigs
Instructions
- Cover the rice with hot water and let stand for 5 minutes. Drain the rice in a strainer.
- Rinse the rice in the strainer under cold water until the water runs clear. Remove excess water from the rice by shaking the strainer vigorously.
- In a blender or food processor, purée the tomatoes, onions, and garlic until smooth.
- Heat the oil in a medium saucepan over medium heat and sauté the rice until it crackles when stirred, about 3 minutes.
- Add the purée to the rice and cook until it changes color and dries out, about 4 to 6 minutes.
- Add the water and bring to a full boil. Add the chiles, frozen peas & carrots, and cilantro (if using). Taste and season with chicken-flavored bouillon or kosher salt if necessary.
- Reduce the heat to a simmer and cover with a tight-fitting lid. Cook until small holes appear in the rice, about 20 minutes.
- Fluff with a fork, remove the cilantro sprigs and let stand, covered, for 10 minutes before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
