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Mexican rice (arroz rojo) – easy recipe | NordMad
Side Dish

Mexican rice (arroz rojo) – easy recipe | NordMad

Tomato-flavoured rice toasted golden before simmering — the classic Mexican side. Simple, flavourful and the perfect base for tacos, beans and grilled meats.

TraditionalEverydaySide DishVeganVegetarianGluten-free
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Rate:
30 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Mexican rice

    • 1¼ cup long-grain rice
    • 2 tbsp oil
    • 1 stk onion, finely diced
    • 2 fed garlic cloves, minced
    • 2 tbsp tomato paste
    • 2⅛ cup vegetable broth
    • 1 tsp cumin
    • ½ tsp salt

Instructions

  1. 1

    Toast the rice

    1. Rinse the rice under cold water until the water runs clear. Drain well.
    2. Heat oil in a pot over medium heat. Add the rice and toast for 3-4 minutes, stirring, until lightly golden.
    5 min
    Pot
  2. 2

    Add flavourings and broth

    1. Add onion and cook for 2 minutes. Add garlic and tomato paste, cook for 1 minute.
    2. Pour in the broth, add cumin and salt. Bring to a boil.
    3 min
  3. 3

    Cook the rice

    1. Cover with a lid and reduce to low heat. Simmer for 15-18 minutes without stirring.
    2. Remove from heat and let the rice rest covered for 5 minutes. Fluff with a fork before serving.
    20 min
    Pot

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Details

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge. Reheat with a splash of water.

Tips

Preparation

  • • Rinse the rice thoroughly — it removes starch and gives loose, separate grains.

Cooking

  • • Don't stir the rice during cooking — it makes them sticky.

Serving

  • • Garnish with fresh cilantro or a lime wedge when serving.

Author

N

Nordmad

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Author

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Nordmad