Arroz Rojo Recipe -
Arroz Rojo Recipe
  • READY IN 1 hr

Arroz Rojo

Recipe by  

"A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2006

Pretty good. I think there was a typo when this was entered, because two TEAspoons of chili powder was perfect. I read the other reviews, and they served as a good warning. I started with one teaspoon, checked after simmering for a while, added another half, then ended up sprinkling on some more. I also added a couple pinches of cumin toward the end. It came out delicious, although my boyfriend requested chicken in it next time. It made for some good tacos along with some canned salsa verde sauce.

Most Helpful Critical Review
Oct 25, 2005

I don't know if i did something wrong but 2 tablespoons of chili powder was way to much for this. I couldn't even eat it. My husband who's Mexican tried to eat, but it was not tastey at all. We just ended up throwing it away. Sorry :(

Oct 01, 2009

This is a good base recipe with plenty of room for modifications. Here is how I prepared it: I fried 2 cups white rice in 3 tablespoons olive oil, added 3 tablespoons sofrito instead of the cumin, 1 package sazon seasoning, 1 cup tomato sauce & 3 cups chicken broth. Then I added 2 cups pigeon peas. After I made it, I asked my neighbor who is from Puerto Rico what she thought and she was impressed! It was delicious!

Apr 15, 2005

This turned out pretty good for me, but the chili powder flavor was overwhelming. I did double the recipe though, and sometimes that can throw things off, so I might give this another try.

Oct 25, 2010

I thought this was a great mexican or spanish rice recipe. I did cheat and use instant white rice so not sure about their cooking method with the long grain rice. Here's what I did to make it with instant rice. I cooked two cups of instant rice per package directions. I cooked the onion in peanut oil until tender then added the seasonings (garlic powder too) and the tomato sauce - left out the tomatoes because I didn't have any fresh left! Cooked about 5 min. then added my insant rice which I only ended up using a little more than a cup. Heated through and served with green onion on top!

Jul 02, 2006

Too much chili powder and really not much taste to the rice.

Nov 08, 2007

I paired this recipe with sour cream enchiladas...and it was marvelous. It was nice and tomato-y, a nice contrast of flavors with the enchiladas. I doubled the recipe and only used 1 tsp of the chili powder, and upon discovery I only had ONE can of tomato sauce I ended up using tomato soup as a substitute! It turned out awesome, and my kiddos really liked it...and that's saying something, seeing as how they're all ages between 5 and 9! :)

Jan 12, 2012

This was pretty good. Added peas and cilantro along w rotel and black olives.


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  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 504 mg
  • 20%

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

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