Arroz Rojo | Mexican Red Rice Recipe

Learn the ingredients, techniques, and three secrets of cooking the perfect Arroz Rojo or Mexican red rice that yields fluffy and unbelievably savory dishes.

If you love Spanish rice, I'm sure you'll love this recipe I have to share. For me, it's the easiest recipe for a plate of Spanish rice. You can make it as spicy as you want, and it's much better than what you get in Mexican cafes.

Most importantly, it's homemade, and the recipe has three secrets, which even my Mexican friend never knew about!

Jump to:

• Watch the video
• What is Arroz Rojo?
• Mexican rice vs Spanish rice
• 3 tips for cooking the perfect Mexican red rice
• Know the types of rice
• Ingredients you'll need
• Step by step instructions
• Notes
• Other Rice Recipes:
• Full Recipe

Watch the video

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Here's how you can make Arroz Mexicano in your kitchen, cooking the right rice but in a non-traditional way.

The rice is not only soft and fluffy but is not sticky and has the perfect chew.

I have tried so many recipes for making Mexican red rice or 'Arroz Rojo' and failed. It's because I usually ended up with too gooey or too crunchy rice.

After all, it's because I was doing something wrong despite thinking that I was following instructions.

It was some time back that I got a recipe from my friend for Arroz Rojo.

However, the email was lost in my email box because it was under a different name, and it wasn't the only recipe in the attachment.

Though it took time, I did finally find it.

I have to say that I wondered how I could make a mistake because it was just so simple!

I could say it was my fault that it didn't come out right because I didn't use long-grain white rice, as I was supposed to.

It's because I'm used to eating Calrose rice mainly, and have grown up eating it. The wrong rice was what made my Arroz Rice so gooey.

And to make things worse, I used to add too much tomato sauce, which the rice never ended up absorbing.

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What is Arroz Rojo?

Rice goes well with practically all dishes in Mexico. They cooked the rice in many ways, so you are sure it's never boring or bland!

Arroz Rojo or 'red rice' is a perfect sample.

Arroz Rojo is a Mexican rice dish that complements most meals exceptionally.

It has multiple names like Spanish Rice and Mexican Red Rice, and you are sure to have tasted the recipe in some form or another in a Mexican restaurant.

It is a rice pilaf flavored with garlic and tomatoes. It's sometimes plain or with vegetables and perfects to spice up any rice side dish.

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Mexican rice vs Spanish rice

Both are rice dishes cooked in chicken broth with essential ingredients like onions, tomatoes, and rice. The only difference is that Spanish rice uses saffron, and Mexican rice, cumin.

Besides, Mexican rice is known as Arroz Rojo or red rice, while Spanish rice is also known as paella.

The differences between Mexican and Spanish rice are the spices used in it, and the colors of the dishes.

While both types are cooked in chicken broth and use ingredients like onions, tomatoes, and rice, Spanish rice uses saffron while Mexican rice uses cumin.

It's the cumin and saffron that give the dishes their tastes. Saffron gives Spanish rice its semi-sweet taste.

Some people may consider saffron to be bitter, but they still enjoy it for its flavor and aroma in Spanish rice.

Cumin is an essential ingredient in Mexican rice and gives the dish a spicy, aromatic, and nutty flavor.

The color is another differentiating aspect between both dishes. Saffron makes Spanish rice look yellowish while cumin makes Mexican rice look reddish-orange.

And while Spanish rice is known as paella, Mexican rice is known as Arroz Rojo or red rice.

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Benefits of making homemade Mexican rice

Isn't it easier to get something from the store? The dish can be made quickly, giving you no reason to adopt a boxed option.

Besides, here are a few more reasons to make it at home, instead of buying a box.

• You take the same amount of time to do it yourself than from the box.
• You use fresh and not re-hydrated vegetables.
• Box mixes always contain more sodium than homemade versions.

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3 tips for cooking the perfect Mexican red rice

Cooking Mexican rice or Red rice is almost like cooking white rice, but it has added flavor and color. It's the perfect side dish for any main meat or fish dish or even a vegetable stir-fry.

Now, if you wonder how to make the perfect Mexican red rice, just keep these three secrets in mind.

1 Use the right utensils.

As Mexican red rice is slow-cooked, do remember to follow the essential golden rule of cooking in a stockpot.

Why?

Well, it's because the pot evenly distributes heat while cooking rice both slowly and evenly. Hence, it ensures the rice ends up adequately cooked, and doesn't stick to the bottom.

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2 Use the right ingredients.

Though there are no complicated ingredients used for making the rice, there are some essential ingredients you need to add.

One of the main ingredients is tomato, which enhances the color and flavor of the dish.

Chicken broth or stock is the next main ingredient.

Don't worry if you don't have chicken broth. Just add Knorr chicken-flavored tomato Boullion to the cooking water to give your rice its authentic and exceptional flavor.

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3 Cooking the right way

Here are three steps that will help you make perfectly fluffy Mexican Red rice.

• First, sauté the rice in the butter or cooking oil before you start adding liquid. It helps seal the starch in the grains and prevents rice from sticking.
• Secondly, make sure you heat the chicken stock (or add boiling water if the stock isn't available) after the sautéing process. It ensures the water starts boiling as soon as you add it to the pot to make certain the rice cooks without sticking to the pan.
• Make sure you fluff the rice using a fork within 9 minutes of resting to separate the rice grains properly.

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Know the types of rice

There are three main types of rice used for cooking. They are long, short, and medium grains of rice, which are available in hundreds of varieties.

1.) Short rice

This type of rice is rich in starch and makes the grain stick together while cooking, especially if the grains have been milled into white rice.

The grains are round and plump and most often used for making sushi because they easily clump together.

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2.) Medium grain rice

It is the intermediary of short and long grain rice in its shape and starch content. The grains are tender and slightly chewy to stick together once cooked.

Standard rice options include Valencia and Arborio popularly used for making risotto, and Bomba rice is best for making paella.

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3.) Long grain rice

This is the rice that has lower starch content and is usually longer than wide. The cooked grains end up firm but lighter, easily separated, and drier, and are best for side dishes, salads, and pilafs.

Common varieties include American white and brown rice, Basmati rice, and Jasmine rice.

An important tip I've learned over the years is always to use the right type of rice as listed in the recipe.

It's because each rice type has its characteristics, so using some rice not tested in the formula may not give you the best-cooked dish results.

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Importance of sorting rice

It's always better to sort rice before using it. I, for example, have found bugs in rice before, and I am grateful that I did this extra step before cooking it!

The chances of finding bugs in the rice are higher if the rice is from an opened rice bag.

Did you know that you can test and measure how clean the rice you need?

Well, it's easy. Just pour some rice onto a white plate and see if there are any bugs in it. Some bugs resemble small worms, so look for them too.

Once you are done sorting the rice, add it to the pot and repeat with the remaining rice.

Once you add rice to the pot, fill it with some water and agitate the water using your fingers or a spatula.

This process is necessary because it helps anything that's missed to float up to the top. Keep pouring water into the rice until nothing is coming up.

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How to store remaining dry rice

Always store the remaining dry rice in an airtight container. Or at least keep it in a resealable plastic bag which can protect the rice from bugs.

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Why wash the rice

There are two reasons for you to wash rice.

• First of all, it removes any debris amid the rice grains.
• The second reason is that washing removes the grains' surface starch.

Not washing the rice and not removing the starch can lead to the rice clumping and getting gummy as it cooks.

While some people may suggest repeatedly washing the rice till the water is clear, I don't recommend it. It's more than enough to clean the rice a few times within which the starch is removed, and water is slightly cloudy.

I generally wash my rice by putting it into a large bowl or pot and filling it up with water. I then use my clawed hand to agitate the rice to make any dirt or bugs rise to the top of the water.

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Why you should toast the rice

Lightly frying uncooked rice is called rice toasting, which is necessary for some dishes. It's usually rice that hasn't been rinsed that you lightly toast.

• You can enhance the rice's flavor by first toasting spices and nuts before toasting the rice.
• The rice ends up gaining a nutty depth that adds some extra flavor to the final dish.

Besides, you end up cooking the starches if you toast the rice first. It, in turn, prevents the rice from getting sticky and helps each grain cook separately.

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Ingredients you'll need

⅓ cup Jalapeno (diced) or bell pepper
⅓ cup onions (diced)
1 clove garlic (minced)
2 tablespoon butter (+ 1 tablespoon extra for the rice)
2 cups long-grain rice (uncooked)

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Spices for the Arroz Rojo:

1 teaspoon paprika
½ teaspoon Chipotle powder (or cayenne pepper) optional
1 teaspoon cumin
½ teaspoon salt (add more if you're not using chicken broth)

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For the Liquid:

2¼ cups chicken stock (note: use the cup measuring you used for the rice)
½ cup tomato sauce

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For Chicken Stock Recipe: (optional)

1 whole chicken (cut up)
bunch of green onions
4 cloves garlic (smashed)
1 tablespoon fresh ginger (whacked open with a flat side of the knife)
1 piece large onion (cut in half)
1 tablespoon whole white peppercorns
3 quarts water (cold)

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Step by step instructions

1 Sauté the butter, jalapeño, onions, and garlic in a pot with a tight-fitting lid. Set the heat on low. Cook until translucent (not brown).

2 Add 2 cups of uncooked rice to the oil mixture. Coating rice with oil/butter helps the rice to stay separated when it cooks. Saute on low heat, only two minutes (set the timer).

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Add the Spices:

3 After 2 minutes, you can add the spices: paprika, cumin, cayenne, and salt. Stir and mix until well combined.

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Add the Liquid:

4 Now, you can add the liquid - 2¼ cups of chicken stock and ½ cup tomato sauce. Stir well until the tomato sauce blend in.

5 Turn up the heat to medium and bring to a simmer. Then, turn the heat to medium-low and cover with a tight-fitting lid. Cook for 20 minutes (set the timer).

6 After 20 minutes, turn off the heat. (Do Not Peek)!!

7 Set the timer for another 9 minutes, remember no peeking at this moment. After 9 minutes, you can open the lid and fluff the rice using a fork.

8 Garnish with chopped green onions or cilantro and serve warm.

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How to cook the chicken stock

• Put all the chicken and all the ingredients in a large stock pan with 3 quarts of cold water.
• Bring to a boil, then turn to a simmer. Simmer for at least one hour uncovered while skimming all any scums off.
• After one hour, turn off the heat and pass the chicken stock through a colander to remove the solids. You can save the chicken for other recipes later or it can be frozen.
• Let the stock cool down to room temperature and place in a container and store it in a fridge for future use.

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Notes

The secret to this "Fool-Proof" Arroz Rojo or Red Rice:

1. Cooking in a stockpot with a tight-fitting lid. This ensures the rice ends up adequately cooked, and doesn’t stick to the bottom.
2. Coating the rice in butter or oil
3. Fluffing the rice with a fork after 9 minutes of rest.

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Other Rice Recipes:

• Nasi Goreng Indonesian Fried Rice
• Chicken and Rice Casserole
• Chinese Sticky Rice
• Thai Pineapple Fried Rice

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Full Recipe