Mexican Red Rice (Arroz Rojo)

vegetable oil

long grain white rice

white onion

garlic,

chicken broth

tomato paste

salt

serrano chile

cilantro

In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

Huge props from another San Diego girl!   I judge Mexican restaurants by their rice and beans,and if they can master that, then the rest of the meal will be great.  This rice recipe hits the mark. Use good organic chicken stock.  I added a couple bay leaves, extra garlic, and a seasoning from Goya called, "Sazonador Total".  I've made it  before without the Goya, but all things Goya are good. My neighbor , who is Hispanic, swears by all things Goya. Thank you, Marcela!

Very easy and tasty recipe. Great side dish. I ended up using 1/2 of a jalapeño pepper as that’s all I had and it was still delicious. 

Great flavor and so easy.  I find my rice cooks faster than the time listed in the recipe. This is our go-to rice recipe. I've made it at least 25 times! 

I loved this rice.  Super simple to make.  I did however, double the recipe and only use (1) serrano because I was feeding kids in my bunch.  I think next time I will add either some cumin or or mild chili powder to give it some additional flavor, felt like it had a one note flavor profile.  

This recipe is easy and probably the best Mexican rice I have had.  My husband never eats Mexican rice (at restaurants or at home) and he loved this and told me to not lose the recipe!

Best rice ever !!! i put rice in  burritos, sometimes i add peppers and ground turkey with the rice, i also use cilantro paste works very well. Thank you!!!<div><br /><div><br /><div><br /></div></div></div>

It's the Bomb! I made a big pot of rice and the kids ate it ALL.

I don't usually write reviews on recipes, however, I just had to write that this rice was amazing! It was flavorful and delicious! It was way better than the box of spanish rice I usually make with taco dinners, yet it didn't require much more effort. My very picky husband and I Loved it!!

WE LOVE THIS RECIPE!!!<div>This is the first review I've ever written, so here goes!<div><div>I have made this recipe previously on the stove top and it's the only way my family will eat Mexican rice! It's the best Mexican rice we've ever tasted! Tonight I made it in my Instant Pot for the first time and it was a success! I tripled the recipe but made some adjustments. For each cup of rice I used: 2 cups chicken broth, 1 tbsp oil (I used Canola), 1 tbsp tomato paste (The broth looked super red so I stopped adding the rest of the paste), 2 cloves of garlic, minced (We love garlic!), 1/3 cup finely chopped onion (We love onion too, so I would've added a little more, but this was all I had on hand), 1 tsp salt (You can always add more) and 1/2 tbsp diced jalapenos (It's what I had on hand). I skipped the cilantro because, sadly, not everyone is a fan. I set the Instant Pot to Saute and added the oil. Once it read "HOT" I added the rice, onions and garlic. I followed all of the instructions as you would for the stovetop directions. Once all of my ingredients were added and stirred, I sealed the Instant Pot and set it to Rice. Once it was done, I let it naturally vent for 10 minutes, then carefully turned the vent from Sealing to Venting. It had a spicy kick to it, excellent flavor and it was kinda sticky, but we like sticky rice. You can rinse the rice in cold water until the water runs clear, then pat dry or air dry before cooking, in order to have fluffier rice.</div></div></div><div>My reason for writing this review/novel is there might be someone out there looking for Instant Pot directions for this recipe like I was. I surprised myself with having this turn out right the first time, as I am new to the Instant Pot and I am NOT a professional cook!  I always find the comments and reviews helpful for finding alternative cooking methods, ingredients, etc. and I'm happy I can finally add something that may be of help to someone!</div><div>THE END ;)     @)~&gt;~</div>

Many ways of making Spanish rice and this is definitely my favorite. 

mexican red rice (arroz rojo)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Author : Marcela Valladolid

Ingredients

Instructions

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