Mexican Rice Recipe
A vibrant, fluffy Mexican Red Rice (Arroz Rojo) delicately seasoned with hints of cilantro and mild spice. This simple yet flavorful side is perfect served plain or alongside your favorite Mexican mains. Achieving perfect texture lies in balancing the tomato paste and broth for light, separate grains every time.
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Servings: 4
Ingredients
- 1 sprig fresh coriander or cilantro
- 1/2 small white onion finely diced
- 1 whole serrano or jalapeño pepper optional
- 1 cup uncooked long grain white rice
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 2 1/2 tablespoons tomato paste
- 1 3/4 cups 435 ml chicken or vegetable broth
- Finely chopped coriander or cilantro leaves for garnish (optional)
Instructions
- Warm olive oil in a large saucepan set over medium heat. Incorporate minced garlic and stir briefly before adding the onion. Sauté for approximately 4–5 minutes until the onion turns translucent without browning. Introduce the rice, broth, tomato paste, and salt, stirring thoroughly to ensure the paste dissolves completely. Gently add the whole pepper and coriander sprig. Cover the pan, allow the mixture to reach a simmer, then reduce the heat to low so the broth maintains a gentle simmer. Continue cooking for 15 minutes or until all the liquid has been absorbed—tilt the pot slightly to check. Remove from heat and let the covered pan rest undisturbed for 10 minutes, allowing residual moisture to be absorbed, transforming the rice from sticky to fluffy. Fluff with a fork and, if desired, garnish with freshly chopped coriander before serving.
Notes
Long grain rice is ideal for light, fluffy grains. Jasmine or basmati may be used for similar results but impart distinct aromas. Medium grain works well too; short grain will be stickier yet still pleasant. Avoid risotto or paella varieties for this dish. If using brown rice, extend the cooking time to about 35–40 minutes over low heat. Substitute broth with water plus a crumbled bouillon cube if preferred. For reduced sodium, opt for low-sodium broth and omit the added salt.