Mexican Red Rice (Arroz A La Mexicana)

5 from 3 votes

Mexican Red Rice (Arroz A La Mexicana)

Mexican Red Rice or Arroz Rojo is a popular side dish that you can make for any meal of the day. You can serve it by itself or as a side dish next to meats, tacos, tingas, carnitas, and anything in between. Ready

Prep Time15

Cook Time25

Resting time10

Total Time50

Course: Side Dish

Cuisine: Mexican

Servings: servings

Calories: 216kcal

Author: Gabriela

Ingredients

2 tablespoon olive oil or vegetable oil
1 cup extra long grain rice
1 small white onion diced
2 garlic cloves diced
6 ounces can of chopped/diced tomatoes in juice
2 cups chicken/vegetable stock
½ cup green peas frozen or fresh

Optional:

½ cup diced carrots
¼ cup corn
1 Jalapeno pepper

Instructions

Place the rice in a large bowl and cover it with hot water. Stir once and let it sit for 10 minutes. Pour the rice into a strainer, rinse under cold water, drain, and set aside to dry slightly. This step helps remove excess starch from the rice.
Heat the oil in a large, heavy-based pan over medium heat. Add the diced onions and garlic, cooking until they become translucent.
Add the rice to the pan and cook over moderate heat, stirring occasionally, until it turns a light golden brown. This helps to give the rice a nutty flavor and prevent it from becoming mushy.
Stir in the chopped tomatoes with their juice. Cook over moderate heat until the liquid is fully absorbed by the rice.
Stir in the chicken or vegetable stock, salt, pepper, and green peas. If you’re including additional vegetables like diced carrots, corn, or fresh chiles, add them now.
Continue to cook the mixture, stirring occasionally, until all the liquid is absorbed and the rice is just tender. This should take about 15-20 minutes.
Remove the pan from the heat, cover it with a tight-fitting lid, and let it stand for 5-10 minutes to finish cooking and to allow the flavors to meld. If you added chiles, remove them before serving. Garnish with chopped fresh cilantro and serve hot.

Notes

How to store:

Refrigeration: Store in the refrigerator for up to 4-5 days, in an airtight container.
Freezing: For longer storage, place the cooled rice in a freezer-safe container or resealable freezer bag for up to 3 months.
Reheating: Microwave: Transfer the desired amount of rice to a microwave-safe dish. Sprinkle a little water over the rice to prevent it from drying out, cover, and heat on high for 1-2 minutes or until heated through. Stovetop: Place the rice in a saucepan with a splash of water or broth. Cover and heat over medium-low heat, stirring occasionally, until warmed through.
Tips: If reheating from frozen, it's best to thaw the rice in the refrigerator overnight before reheating. Adding a splash of chicken or vegetable stock when reheating can help revive the flavors.

Tips:

Do not overcook the rice and keep the ratio between the rice and liquid as the recipe requires.

Nutrition