Arroz Rojo (Mexican Red Rice) Recipe - Allrecipes.com
Arroz Rojo (Mexican Red Rice) Recipe
  • READY IN 50 mins

Arroz Rojo (Mexican Red Rice)

Recipe by  

"Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  1. Grate tomatoes into a bowl using a box grater; discard tomato skins.
  2. Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
  3. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
  4. Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
  5. Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2012

This was very good and very easy. I made enough for 45 people and everyone enjoyed it. My only change - My altered servings called for many many Roma tomatoes, peeled. I drained a #10 can of diced tomatoes and it worked perfectly.

 
Most Helpful Critical Review
Jun 17, 2013

This looked pretty in the dish but turned out dry when served at a Mexican-themed party. Not sure what I would do differently next time....

 

15 Ratings

Jan 18, 2013

I'm glad I picked this recipe in a hurry last night. I usually will not choose recipes that have not been highly rated by many people and choosing a recipe with only 1 rating is not normal for me. So I had to give this recipe a review. The rice turned like a classic Mexican rice. I didn't have enough fresh tomatoes so I puréed a 12 oz can and used about 3/4 of the can. I also added a little extra cilantro and next time I will also add green chiles. This one is a keeper.

 
Feb 26, 2013

So so good. Thank you for sharing.

 
Feb 16, 2014

I love this! I've used it so many times! For those of you wondering, the Roma's equal about 1/2 a cup. If you use crushed tomatoes, drain then, and strain them they work perfectly! I live in a seven person family, three of the kids barely eat anything (especially green things and veggies) but they love this!

 
Mar 06, 2015

This recipe was easy to create and loved by my whole family. I really like using fresh ingredients. I used 2 medium jalapeños, 3 sprigs of cilantro and one extra Roma tomato. Otherwise, I stuck to the recipe. The rice was pleasingly "hot" and very tasty. I highly recommend!!

 
May 02, 2014

Great rice recipe. I used Pato tomato sauce instead of regular for a little extra kick. I also don't usually pick recipes with a low amount of ratings but I'm glad that I tried this one.

 
Mar 05, 2013

This was very good and easy. I did not add any salt and did not have a jalapeno so omitted it.

 

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Nutrition

  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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