Mexican Red Rice
Mexican red rice, also known as "arroz rojo," is a traditional Mexican side dish that is easy to prepare. The rice gets its vibrant red color from the addition of tomato sauce during the cooking process, giving it a delicious flavor. Let me show you how to make it so it's fluffy each and every time.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cube bouillon (chicken or vegetable) or 1 teaspoon granulated bouillon.
- 2 cups chicken or vegetable stock
- 1 Tablespoon vegetable oil
- 1 cup long-grain rice
- ¼ cup onion (finely chopped)
- ½ cup tomato sauce
- ½ cup frozen vegetables such as peas (corn, carrots & green beans. Whatever you prefer. (Optional))
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup fresh cilantro (finely chopped)
Instructions
- 1
Start by dissolving the boullion: Heat the chicken or vegetable stock in the microwave until very hot (almost boiling point). Add the boullion cube or granules and let it rest for a couple of minutes.
- 2
Use a spoon, whisk or fork to stir the water and dissolve the cube. It may take a minute or two for the cube to completely dissolve. Set aside.
- 3
In a medium saucepan heat oil over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque.
- 4
Add the onions and sauté until rice becomes light golden brown. About two minutes.
- 5
Add the 2 cups chicken stock with the bouillon, tomato sauce, frozen veggies, salt & pepper.
- 6
Mix all ingredients and cover saucepan with lid. Bring rice mixture to a boil then reduce heat to low.
- 7
Cook for 10 minutes covered. Then add the cilantro and mix it into the rice.
- 8
Cover again and cook for another 10 minutes or until stock is completely absorbed.
- 9
Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm.