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Mexican Red Rice ~ Arroz Rojo

Mexican Red Rice ~ Arroz Rojo

David Taylor
A good Mexican red rice should be fluffy and tasty enough to eat plain. Honestly, try some straight out of the pot and tell me if you agree.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine Mexican
Servings 4 people
Calories 225 kcal


  • 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
  • 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.