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Take the time to toast<\/h2>\n Toasting rice before steaming in this arroz rojo enhances its flavor by adding a nutty, slightly roasted taste. It also helps separate the grains, preventing clumping during cooking. This step improves texture, giving the dish a fluffy consistency while deepening its overall flavor, making it richer and more aromatic.<\/p>\n<\/div>\n\n
\n<\/svg><\/p>\nHow to Make Mexican Rice<\/h2>\n<\/p>\n\nRinse the Rice. <\/strong>Wash the rice under cold water until it runs clear. Drain well.<\/li>\nBlend the Base.<\/strong> In a blender, puree the tomatoes, onion, garlic, chicken bouillon, tomato bouillon, and 1 cup of water until smooth.<\/li>\nPrep the Jalape\u00f1o. <\/strong>Slice the pepper lengthwise, keeping it attached at the stem. Set aside. This ingredient will add a subtle kick without overpowering the rice.<\/li>\nToast the Rice.<\/strong> Heat the oil in a skillet and add the rice. Toast for about 6 to 8 minutes until golden brown.<\/li>\nMix It All Together. <\/strong>Pour in the tomato mixture and 2 cups of water. Stir, then place the jalape\u00f1o on top. Bring to a boil, cover, then simmer for around 20 minutes.<\/li>\nRest & Fluff.<\/strong> Remove the Mexican rice from the heat, keep it covered for 10 minutes, then fluff with a fork.\u00a0<\/li>\nServe<\/strong>. Enjoy with chopped cilantro and lime wedges!<\/li>\n<\/ol>\n<\/div>\n\nFine Mesh Strainer<\/strong> \u2013 For rinsing the rice thoroughly without losing any grains.<\/li>\nHigh-Speed Blender <\/strong>\u2013 To easily puree the tomato, onion, garlic, and seasoning into a perfectly smooth sauce.<\/li>\nLarge Deep Skillet with Lid<\/strong> \u2013 This helps you toast the rice evenly and gives you plenty of room to cook this Mexican rice recipe without any clumping. Make sure it\u2019s non-stick!<\/li>\n<\/ul>\nStoring and Reheating<\/h2>\n Let your rice cool completely before storing. You can then transfer it to an airtight container where it\u2019ll keep for around 4 to 5 days.\u00a0<\/p>\n
If you\u2019re freezing, portion your Mexican red rice into freezer-safe bags or containers for up to 2 months. I suggest flattening the bags a touch to help the rice thaw faster.<\/p>\n
To reheat your arroz rojo, place it in a microwave-safe dish and sprinkle a small amount of water on top. Cover it loosely and microwave in 30-second increments. Stir in between until it\u2019s fully heated through.\u00a0<\/p>\n
Reheating on the stove top over low heat works too \u2014 it\u2019ll just take longer!<\/p>\n\n
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Share this recipe on Pinterest!<\/p>\n
Love this recipe? Share it with the world on Pinterest.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
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\n<\/svg><\/p>\nFrequently Asked Questions<\/h2>\n<\/p>\n\n
Why is my arroz rojo sticky?<\/strong> <\/p>\nIf your rice is sticky, it\u2019s likely that you didn\u2019t rinse it properly or possibly overcooked it. Make sure to rinse until the water runs clear before preparing this Mexican rice recipe, then remove the pan from the heat after 20 minutes and let it rest for another 10 before fluffing.<\/p>\n<\/p><\/div>\n
How can I make Mexican red rice spicier?<\/strong> <\/p>\nIf you like extra heat, you can add more jalape\u00f1os or even include some chili powder or cayenne pepper in the seasoning mix. For a hit of smokiness, chipotle peppers in adobo sauce are a great option for upping the intensity!<\/p>\n<\/p><\/div>\n
What is the difference between Mexican rice and Spanish rice?<\/strong> <\/p>\nMexican red rice is cooked with tomatoes, onion, garlic, and chicken or tomato bouillon. These ingredients give it a rich, savory flavor that\u2019s pretty distinctive. It\u2019s also toasted in oil before cooking to create a light, fluffy texture with a hint of crisp.<\/p>\n
Spanish rice is on the lighter side. It\u2019s made with saffron, paprika, and veggies like peppers and peas. It skips the heavy tomato-based seasoning and is more defined by the saffron.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n\n
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Get ingredients with Get Recipe Ingredients<\/span><\/div>\n\n
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\n\nRinse the rice under cold water until the water runs clear. Drain and set aside.<\/span><\/p>\n<\/li>\n\nIn a blender puree the tomatoes, onion, garlic, chicken and tomato bullion and the 1 cup of water until smooth. Set aside.<\/span><\/p>\n<\/li>\n\nSlice the jalape\u00f1o from tip to stem, keeping pieces attached, set aside.<\/span><\/p>\n<\/li>\n\nIn a deep skillet with lid heat the oil over medium-high heat. Add the rice and toast until golden brown, about 6-8 minutes.<\/span><\/p>\n<\/li>\n\nPour the tomato mixture into the rice, add 2 cups of water and stir to mix together. Place the jalape\u00f1o in the center on top of rice.<\/span><\/p>\n<\/li>\n\nBring to a boil. Cover with lid and turn heat to simmer. Cook for 20 minutes. Remove from heat, keep lid on and let rest 10 minutes. Fluff with a fork before serving. Garnish with chopped cilantro and lime wedges (optional).<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\nRinsing rice removes excess starch and prevents clumping.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n
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Calories: <\/span>119<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>2<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>0.3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>242<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>99<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>15<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist\u2019s advice.<\/em><\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
Are you ready for a total flavor explosion? This Mexican rice recipe is packed with rich tomatoey goodness, savory onions, punchy garlic, and a hint of spice. It\u2019s fluffy, bold, and better than anything boxed. Learn how to make Mexican rice for tacos, grilled meats, or to eat straight from the pan! When it comes […]<\/p>\n","protected":false},"author":1,"featured_media":279088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,102579,107602,96981,92],"tags":[107603,107604,8497,695,6837,78930,1236],"dealstore":[],"offerexpiration":[],"class_list":["post-279087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-mexican","category-mexican-holidays","category-side-dishes","category-videos","tag-arroz","tag-juanas","tag-mexican","tag-red","tag-rice","tag-rojo","tag-video"],"yoast_head":"\n
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