Arroz Rojo ~ Mexican Red Rice is also known as Spanish rice is a Mexican recipe or an ingredient in other dishes made from white rice, tomatoes, garlic, onions, etc. Arroz Rojo can also be cooked with other vegetables like corn and peas.
The term “Spanish rice” is not used by Mexicans or Mexican food enthusiasts; the dish is usually simply referred to as “Mexican arroz” (Mexican “rice”) or arroz rojo (“red rice”) in Mexico. It’s also called sopa seca de arroz (“dry rice soup”). Another version of sopa seca, made with pasta, is often called “Mexican spaghetti”.
The name Spanish rice is only used in the US; it does not originate in Spain. In Iran and Persian cuisine, a similar dish is called Istanboli Polo. It dates back to Qajar Iran. It is known as “Persian tomato rice” in the Western world.
Mexican Red Rice ~ Arroz Rojo
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- 2 cups white rice
- 3 small roma tomatoes cut into quarters
- ¼ small white onion cut into quarters
- 2 cloves garlic
- ¼ tsp cumin
- ¼ tsp salt
- 1½ cups chicken broth
- In a blender add tomatoes, onion, garlic, cumin, salt and chicken broth and blend until smooth.
- In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice and saute until the rice has an opaque color and is fragrant, about 2 minutes.
- Add the chicken broth mix and stir to incorporate evenly. Cover, reduce the heat to low, and simmer until the rice is ready, about 30 minutes.
- Fluff with a fork and serve immediately.
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