Mexican Red Rice (Arroz Rojo)
If you’re making a spread, having people over, or wanting to impress – this Mexican red rice is your new go to. Ready in minutes, the effort to reward ratio is pleasingly high with this one!
Delicious paired alongside Mexican inspired favourites like tacos, burritos or quesadillas. Use it as a base for your lunch time burrito bowls. Or, just dig in on its own (topped simply with an egg for protein!).
- 2 cups long grain rice
- 3 cups chicken stock
- 1 cup passata
- 2 tbsp. tomato paste
- 1 onion, diced
- 4 garlic cloves, crushed
- ½ tsp. cumin
- ½ tsp. paprika
- Salt and pepper
- 2 tbsp. neutral oil
- Fresh coriander, chopped
- Jalapenos, sliced thinly
- Lime wedges
Heat up oil in your pot on a medium-high heat, before adding onion and cooking for 3-4 minutes or until they turn translucent. Next, add your garlic and tomato paste and cook for 2 more minutes.
Add spices and uncooked rice and fry for another 2-3 minutes. We want to fry the individual rice kernels on their own to give them a bit more of a nutty fragrance, but also to assist in keeping their shape in the cooking process.
Pour in the chicken stock, passata and seasoning with salt and pepper. Cook for 15-20 minutes with a lid on or until the rice is cooked through but still holding its shape. Let the rice sit and steam in its residual heat for a few minutes.
Serve with fresh coriander, lime wedges and jalapenos if you’d like some extra heat!
✨ RECIPE NOTES ✨
- Heat: We like heat in pretty much everything, but especially in all things Mexican inspired. You can add jalapenos as suggested above, or fresh red chillies, or even cayenne pepper.
- Smokiness: Some variations of this dish like to add smokiness with some chipotle. We’ve paired this rice with chipotle dishes so we wanted a more mild base.
- Rice: If you don’t have regular long grain white rice, use basmati rice! And if you must use a shorter grain (though we recommend against this) then you may want to reduce cooking time by 5 minutes.