Mexican Red Rice Recipe - Easy & Delicious
Mexican Red Rice (Arroz Rojo) is a delicious and easy-to-make side dish featuring fluffy long-grain rice simmered in a tomato and Mexican spice blend. This versatile dish pairs well with a variety of main courses or works perfectly as a standalone vegetarian meal.
Servings: 4 people
Ingredients
- 1 cup basmati rice rinsed and drained
- 1 brown onion diced
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1 tablespoon Mexican spice blend see notes 👇 for the one I use
- 1 tablespoon tomato paste
- 1/2 cup cooked black beans tinned beans rinsed
- 2 cups chicken stock or use vegetable stock
- 1/6 cup cilantro leaves called coriander leaves in Australia, finely chopped
Instructions
- Measure and rinse the rice thoroughly under cold water. Drain and set aside.1 cup basmati rice
- In a large saucepan or deep frying pan, heat the olive oil over medium heat. Add the diced onion and cook until softened and golden brown, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.1 brown onion, 2 tablespoons olive oil, 1 clove garlic
- Sprinkle in the Mexican spice blend, stirring continuously for about 1 minute to release the flavors.1 tablespoon Mexican spice blend
- Add the tomato paste to the pan and stir well to combine with the onion, garlic, and spices.1 tablespoon tomato paste
- Pour in the drained rice and stir, ensuring each grain is coated in the tomato mixture. Fry the rice for a minute. Add black beans or substitute vegetables if desired.1/2 cup cooked black beans
- Pour the chicken or vegetable stock over the rice mixture and stir. Bring the liquid to a gentle simmer. Once the stock reaches the same level as the rice, reduce the heat to low. Cover the pan with a lid and let it simmer undisturbed for about 10 minutes.2 cups chicken stock
- Remove the pan from heat and let it sit, covered, for an additional 5-10 minutes. This allows the rice to steam and absorb any remaining liquid.
- Uncover the pan, add chopped cilantro, and fluff the rice with a fork. Serve warm as a side dish or enjoy it on its own!1/6 cup cilantro leaves
Notes
Mexican spice blend:
- 1 teaspoon ground cumin
- ½ teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
NOTES:
- Rinsing the Rice: It is important to rinse the rice thoroughly to remove dirt and excess starch, which prevents it from becoming mushy.
- Sauté the Rice: Briefly frying the rinsed rice in hot oil adds flavor and helps keep the grains separate, creating a fluffy texture.
- Liquid-to-Rice Ratio: Adjust the amount of stock based on the type of rice used (1:2 for long-grain rice). If using a different variety, refer to package instructions.
- Simmer with the Lid On: Simmer on low heat with the lid tightly on to let the rice steam evenly.
- Resting Time: After cooking, let the rice sit off the heat with the lid on for 5–10 minutes. This steaming step helps achieve the perfect texture.
- Spice Level: To adjust spice, add chili powder or cayenne. Store-bought spice blends may vary in heat, so adjust accordingly for a family-friendly dish.
