-
-
My review
Arroz Rojo (Mexican Red Rice)
Paulette
"Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 213 calsOriginal recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 213 calories; 6 g fat; 35.1 g carbohydrates; 4.6 g protein; 1 mg cholesterol; 109 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4657 Ratings
-
-
-
-
-
Most helpful positive review
5/10/2012
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 ...
Most helpful critical review
6/17/2013
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....
Most helpful
Most positive
Least positive
Newest
5/10/2012
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 ...
1/18/2013
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 m...
5/10/2015
I haven’t made Mexican rice in awhile, so maybe my memory is foggy, but I’m not sure I’ve ever made a Mexican rice recipe quite this good. Rather than trying to grate a tomato, I simply blanche...
2/16/2014
I love this! I've used it so many times! For those of you wondering, the Roma's equal about 1/2 a cup. If you use crushed tomatoes, drain then, and strain them they work perfectly! I live in a s...
3/1/2013
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.
1/21/2018
So delicious. Why don't I make flavoured rice more often! This recipe has surely reminded me of that. Oh so good, easy- even when I screwed up a few things (accidentally threw the onions in with...
5/5/2015
I've tried a few Mexican red rice recipes and this has been my favorite by far. I followed the recipe exactly as written. It was amazing. I wanted to eat the whole pot. =)