Arroz Rojo Mexicano
Arroz Mexicano, or "Arroz Rojo," makes a flavorful side dish for all your favorite Mexican meals. This staple dish is simple to make yet packs a punch of flavor that perfectly complements any main course.
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
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 of 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.
Nutrition Facts
Arroz Rojo Mexicano
Amount per Serving
Calories
2405
% Daily Value*
Fat
61
g
94
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
17
g
Monounsaturated Fat
37
g
Sodium
14297
mg
622
%
Potassium
1788
mg
51
%
Carbohydrates
417
g
139
%
Fiber
21
g
88
%
Sugar
9
g
10
%
Protein
47
g
94
%
Vitamin A
33972
IU
679
%
Vitamin C
76
mg
92
%
Calcium
297
mg
30
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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