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Here’s the right way to make Arroz Rojo in your kitchen. The rice is not only soft and fluffy but is not sticky and has the perfect chew.

Arroz Rojo Mexican Red Rice Recipe

5 from 7 votes
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Learn the ingredients, techniques, and the three secrets of cooking the perfect Arroz Rojo Mexican red rice that yields fluffy and unbelievably savory dish.
Servings: 4
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Equipments:

  • stockpot

Ingredients:

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

Spices for the Arroz Rojo:

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

For the Liquid:

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

For Chicken Stock Recipe: (optional)

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

Instructions:

  • Sautée the butter, jalapeño, onions and garlic in a pot with a tight fitting lid. Set the heat on low. Cook until translucent (not brown).
  • Add 2 cups of uncooked rice in the oil mixture, put extra 1 tbsp butter (optional). Coating rice with oil/butter helps the rice to stay separated when it cooks.
  • Saute on low heat for about two minutes (set the timer).

Add the Spices:

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

Add the Liquid:

  • Now, you can add the liquid - 2¼ cups of chicken stock and ½ cup tomato sauce. Stir well until the tomato sauce blend in.
  • 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).
  • After 20 minutes, turn off the heat. (Do Not Peek)!!
  • Then, 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.
  • Garnish with chopped green onions or cilantro and serve warm.

Cook the Chicken Stock (Optional):

  • 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 recipe later or it can be frozen.
  • Let the stock cool down to room temperature and place in a container and store in a fridge for future use.

Watch the Video:

Notes

Secret to this "Fool Proof" Arroz Rojo or Red Rice:

  1. Cooking in a stockpot with 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 resting.

Nutrition Information:

Calories: 457kcal | Carbohydrates: 83g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 706mg | Potassium: 408mg | Fiber: 2g | Sugar: 5g | Vitamin A: 711IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 2mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: Brunch, dinner
Cuisine: Mexican
Keywords: Arroz Mexicano, Arroz rojo, Mexican red rice, red rice, Spanish rice