"Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice." — Paulette
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Roma (plum tomatoes), cored
uncooked long-grain white rice
1 3/4 cups
low-sodium chicken broth
canned tomato sauce
jalapeno pepper, chopped
salt to taste
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.
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....
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.
So so good. Thank you for sharing.
This was very good and easy. I did not add any salt and did not have a jalapeno so omitted it.
This was used as a burrito filling and was delicious! I added some kidney beans.
It was not spicy, so add cayenne or a hot pepper if you like it spicy.
* Percent Daily Values are based on a 2,000 calorie diet.
Arroz Rojo (Mexican Red Rice)
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 54
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