Red Mexican Rice
This recipe for Mexican rice captures the essence of traditional "arroz rojo" with its rich hue and fluffy texture. Whether using canned tomatoes for year-round consistency or fresh ones for a summer twist, this recipe offers versatility. The notes of cumin and optional bouillon heighten its savory depth, making it a must-have side for your Mexican-themed meals.
Servings: 4 servings
Ingredients
- 1 can 14 ounces diced tomatoes (I use fire roasted tomatoes)
- 1 teaspoon onion powder
- ¾ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- 1 teaspoon chicken bouillon optional
- 1-¼ cups chicken broth
- 1-½ cups long grain rice
- 3 tablespoons vegetable oil
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- ¼ cup chopped cilantro
Instructions
- Pour the can of tomatoes in a blender along with the onion powder, cumin, salt, pepper, chili powder, and bouillon (if using). Blend until smooth.
- Add the chicken stock to the pureed tomatoes. You should have 3 cups of liquid (if you don’t, just add a bit more broth or water until you have 3 cups). Set aside.
- Heat the oil in a large saucepan over medium high heat. When the oil is hot, add the garlic and stir for 30 seconds. Toss in the rice and cook, stirring frequently until the rice grains are golden brown. Stir in the tomato paste.
- Carefully pour your tomato and broth mixture into the saucepan. Once it starts boiling, reduce the heat to maintain a gentle simmer. Cover with a lid and let it simmer for 20 minutes
- Slide the saucepan off the heat (but keep the lid on) and let it sit for 15 minutes. Remove the lid, fluff with a fork, and stir in the cilantro.
Notes
- Canned tomatoes are harvested at peak ripeness, ensuring consistent flavor year-round. In contrast, off-season fresh tomatoes can vary in taste. Using canned tomatoes guarantees a reliably delicious outcome every time, no matter the season.
- If you're leaning towards fresh tomatoes, you can replace the canned ones with 1 to 2 large tomatoes. For an extra kick, blend in a fresh jalapeño and half of an onion. Top the pureed veggies with enough liquid to give you 3 cups total.
- I typically don't have bouillon cubes on hand in my kitchen. While I often skip them, I will admit that including bouillon makes this recipe taste more like authentic Mexican rice from a restaurant.
- If you are keen on using brown rice, adjust the liquid volume in the tomato/broth mixture to 3-½ cups. Additionally, adjust the cooking time for the rice to 45 minutes.
Nutrition
Serving: 1 | Calories: 134kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 452mg | Fiber: 1g | Sugar: 2g
