Arroz Recipe, Homestyle Mexican Arroz Rojo
Traditional Mexican Arroz Recipe, or “arroz rojo,” always comes with what we call “mezcla campesina,” which includes vegetables like chopped green beans, corn, carrots, and peas.
My Grandma Conchis used to put a jalapeño pepper on top of the rice and some cilantro sprigs, adding a delicious flavor. Traditional arroz rojo is a popular Mexican cuisine side dish eaten almost daily in any Mexican household. If you like rice at your favorite Mexican restaurant, you will definitely adore this home flavor, arroz mexicano.
I’ll guide you through this recipe step by step with photos. You’ll find detailed ingredients and explanations in the recipe card below.
Ingredients
- Rice: Since moving to the U.S., I’ve preferred jasmine or basmati rice because it’s more fragrant and I love its consistency. But any white rice (arroz blanco), preferible long grain rice will work. If you use brown rice, the flavor will change significantly, and the color won’t be as red. I’ve tried this recipe with brown rice, and I don’t like it because it doesn’t absorb the tomato flavor as well.
- Oil: The rice is fried before cooking, and you can use any oil you prefer. At home, we use avocado oil or you can fry the rice in olive oil for some extra flavor
- Chicken Broth: This can be substituted with water. I often use water when I don’t have broth on hand, or if you are vegan, you can use vegetable broth anyway. The rice still turns out delicious.
- Tomato: I like to use fresh tomatoes to make a homemade tomato sauce, but you can use canned tomato puree or canned tomatoes.
- Spices: Every household has its way of making arroz rojo. I have a friend who even adds Italian herbs to her red rice, which turns out delicious. Personally, I like to use a pinch of cumin, salt, and of course, garlic and onion, which add a lot of flavor.
- Vegetables: I always have frozen mixed vegetables, the big bad that is sold at Costco many Mexican recipes use that kind of mix, we know it as mezcla campesina but you can use canned vegetables or even fresh produce, just make sure to chop it in small pieces, it will have enough time to cook along the rice.
Rinsing the rice: Washing removes excess starch, resulting in fluffy rice with separate, loose grains, the preferred texture in Mexican cuisine.
Blend the ingredients with 2 cup of chicken broth
Fry the rice: Frying the rice adds flavor that enhances the overall taste of the dish and keeps the rice grains separate. Suaté aromatics and add the tomato sauce; reduce the sauce while stiring the rice.
Add the rest of the chicken broth, veggies, cilantro and jalapeño. Have you ever had Arroz Blanco? known as Arroz Primavera.
This delicious Mexican red rice recipe is often accompanied by refried beans. While there are many ways to prepare arroz rojo, this recipe captures the authentic, homestyle flavor.
Enjoy your perfect, fluffy, authentic arroz rojo, just like it’s made at home!
Arroz Recipe, Homestyle Mexican Arroz Rojo
Equipment
- 1 Pot
- 1 Blender
Ingredients
- 1 clove garlic
- 1/4 piece onion
- 2 piece tomato
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 3 cup chicken broth
- 2 cup rice
- 1 cup mixed vegetables carrot, peas, corn, green beans
- 5 Springs cilantro
- 1 piece jalapeno
- 4 cups water to rinse rice
- 1 tablespoon vegetable oil
- 1 tbsp butter this is optional
Instructions
Preparing the Rice
- Place the rice in a container and cover it with water. Let it sit for a few minutes to remove the excess starch, which will improve the texture when cooking.
- Drain the rice in a strainer and rinse it under running water. Shake off as much water as possible.
Tomato Sauce Recipe for Rice
- In a blender, combine: 1 garlic clove1/4 onion2 tomatoes1/4 teaspoon cumin, 1/2 teaspoon salt, 1/2 cup chicken broth
- Blend until smooth and set aside.
Cooking the Rice
- Heat a deep pan over medium-high heat. The pan should be deep enough to allow the rice to double in size.
- Add about one tablespoon of vegetable oil and butter and let it heat up.
- Once the oil is hot, add the rice and fry it until it changes color.
- Add minced garlic and onion, sauté until the onion turns translucent.
- Pour in the blended tomato mixture and cook, stirring with a spatula, until it thickens slightly and some of the liquid evaporates.
- Add the remaining chicken broth and stir to ensure the rice is evenly distributed in the pan.
- Add the vegetable mix, and place four sprigs of cilantro and a sliced jalapeño pepper on top. If you are using frozen vegetables, make sure to thaw them before adding.
- Increase the heat to high and let it come to a boil. Once boiling, cover the pan and reduce the heat to low.
- Allow it to cook for about 15 minutes, or until the rice is fluffy and tender.
Video
Notes
- Arroz Primavera or Arroz con Vegetales Recipe
- Espagueti a la Mantequilla Recipe
Nutrition
FAQ
What Makes Authentic Mexican Rice Different from Mexican Restaurants – Style Rice?
Homemade arroz rojo is made with chicken stock or broth instead of water and includes vegetables. In restaurants, it’s usually prepared with water and a popular Mexican seasoning called Knorr tomato bouillon, which adds flavor and color. Of course the reason is to make it cheaper for more profit but the authentic recipe using chicken broth really transforms the taste of the rice, and the vegetables add extra flavor and texture.
What is Arroz Made Of?
“Arroz” is the Spanish word for rice, and it is a staple in many Hispanic cultures, forming an essential part of daily nutrition. Each country has its own unique way of preparing it.
In Mexico, arroz rojo (red rice) is made with a blend of tomatoes and aromatic ingredients. Arroz blanco (white rice) is also very popular and is often chosen based on the main dish, known as “guisado,” that it accompanies.
There are also other variations, though they are not as common. For example, arroz verde (green rice) is made with cilantro or poblano peppers.
Each type of arroz brings its own distinctive flavors to the table, making it a versatile and beloved component of Mexican cuisine.
Do Mexicans Wash Their Rice?
Yes, there are a few reasons why Mexicans wash their rice:
Hygiene: In the old days, rice often stayed in storage facilities where it could be exposed to animals or insects. Washing the rice helped ensure it was clean and safe to eat. Although hygiene standards have improved significantly in recent years, this precaution is still commonly practiced to ensure cleanliness.
Texture: Rice contains starch, similar to potatoes, which can cause the rice to become mushy or sticky when cooked. Washing the rice removes excess starch, resulting in a fluffy rice with separate, loose grains, which is the preferred texture in Mexican cuisine.
Why Do Mexicans Fry the Rice Before Cooking?
Mexicans fry the rice before cooking for a couple of important reasons:
Flavor Enhancement: Frying the rice adds a nutty flavor that enhances the overall taste of the dish.
Preventing Stickiness: The main reason is to keep the grains from sticking together. In Mexico, we say “apelmazado” when rice sticks together or gets mushy. Frying the rice helps to coat each grain with oil, ensuring that the final dish is fluffy with separate, independent grains. For us, there’s nothing better than perfectly fluffy and non-sticky rice.
What is the Difference Between Mexican Rice and Spanish Rice?
The key differences between Mexican rice and Spanish rice lie in their ingredients and flavors:
Seasoning and Color: Mexican Rice: Uses ingredients like tomatoes and cumin to season and color the rice, giving it a distinctive red hue.
Spanish Rice: Often incorporates saffron, a popular spice in Spanish cuisine due to its Arabic influence, which gives the rice a vibrant yellow color.
Additional Ingredients: Mexican Rice: Typically includes ingredients that are native to Mexican culture, such as tomatoes and occasionally vegetables like peas and carrots.
Spanish Rice: Commonly features small strips of colorful bell peppers, adding both flavor and visual appeal.
Both types of rice are delicious and reflect the rich culinary traditions of their respective cultures.
Rice recipe can be made with water or chicken broth. WhebbIbhave chicken broth at home I will definitely cook rice with it as it brings tons of flavor to arroz rojo recipe.
This is rice recipe is about to change your whole game! Delicious make a big pot!
It turned out delicious! loved using consome instead of water
Using chicken broth reallly elevates the flavor of arroz rojo