READY IN 50 mins

Arroz Rojo (Mexican Red Rice)

Read Reviews (5)

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

Directions

Grate tomatoes into a bowl using a box grater; discard tomato skins.
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.
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.
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.
Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 50 mins

Reviews More Reviews

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.

—tryingcake

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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.

—juliee

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8 Ratings

Feb 26, 2013

So so good. Thank you for sharing.

—sjw

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Mar 05, 2013

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

—Lilysmommy

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Mar 01, 2013

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.

—violetjunior

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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
186 mg
7%

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

Nutritional Information

Arroz Rojo (Mexican Red Rice)

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 213
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9 %
Saturated Fat 1.1g 5 %
Cholesterol 1mg < 1 %
Sodium 186mg 7 %
** Potassium 205mg 6 %
Total Carbohydrates 35.1g 11 %
Dietary Fiber 1.6g 6 %
Protein 4.6g 9 %
Sugars 2.9g
Vitamin A 7 %
Vitamin C 14 %
Calcium 3 %
Iron 19 %
** Thiamin 26 %
** Niacin 20 %
** Vitamin B6 10 %
** Magnesium 7 %
** Folate 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.