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Arroz Rojo (Mexican Red Rice) Recipe

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4.1 from 2 reviews

Arroz Rojo, or Mexican Red Rice, is a flavorful and vibrant side dish made by toasting basmati rice with aromatic vegetables and simmering it in a rich tomato and chicken stock broth. Enhanced with spices like paprika, oregano, and a hint of cayenne, this classic Mexican comfort food is perfect for complementing a variety of dishes from grilled meats to beans and vegetables.

Ingredients

Main Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup basmati rice
  • 1 small red onion, diced
  • 1 red capsicum (bell pepper), diced
  • 1 clove garlic, crushed
  • 2 ¼ cups chicken stock
  • 2 tablespoons tomato paste
  • 2 teaspoons mild paprika (optional)
  • 2 teaspoons dried oregano (optional)
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper or chili powder (optional)

To Serve

  • Lemon or lime wedges
  • Fresh parsley and/or coriander (cilantro)

Instructions

  1. Heat Oil and Toast Rice: Warm the vegetable oil in a large frying pan or skillet over medium-high heat. Add the basmati rice and diced red onion, stirring frequently as the rice turns opaque and begins to develop a light golden brown color on at least half of the grains, indicating a toasty flavor development.
  2. Add Vegetables: Stir in the diced red capsicum and crushed garlic clove. Cook everything together for another minute to soften the capsicum slightly and release the garlic aroma.
  3. Add Liquids and Spices: Pour in the chicken stock and add the tomato paste, paprika, dried oregano, salt, and cayenne pepper or chili powder if using. Mix well to combine all ingredients evenly, then raise the heat to bring the mixture to a boil.
  4. Simmer Rice: Once boiling, stir the mixture again then reduce the heat to very low, allowing it to gently simmer. Cover the pan tightly with a lid to trap steam for cooking.
  5. Cook Through: Let the rice cook covered for 15-20 minutes, stirring once after 10 minutes to prevent sticking and ensure even cooking.
  6. Rest and Fluff: Check that the rice is tender and the liquid has been absorbed. Turn off the heat and keep the pan covered for 5-8 minutes to allow the rice to steam gently. Finally, fluff the rice with a fork before serving.
  7. Serve: Garnish with lemon or lime wedges and sprinkle fresh parsley or coriander (cilantro) for a fresh, zesty finish.
  8. Enjoy and Share Feedback: Feel free to leave a comment or rating to share your experience with this classic Mexican Red Rice recipe.

Notes

  • Use basmati rice for a fragrant, fluffy texture; you can substitute with long-grain white rice but cooking times may vary slightly.
  • Adjust the amount of cayenne pepper or chili powder to your desired level of heat or omit for a milder dish.
  • Stirring halfway through cooking helps to prevent the rice from sticking to the pan and ensures even cooking.
  • Letting the rice rest off the heat with the lid on allows it to absorb remaining moisture and become perfectly tender.
  • This recipe can be made vegetarian by substituting chicken stock with vegetable stock.

Find it online: https://bitezly.com/arroz-rojo-mexican-red-rice-recipe/