Mexican arroz rojo

    55 min

    Flavoured with a small amount of spicy chorizo sausage and crushed dried chillies, this is a traditional taste of Mexico. A quick-to-prepare guacamole and soft flour tortillas complete the meal.

    2 people made this

    Serves: 4 

    • 2 tbsp vegetable oil
    • 75g chorizo sausage, chopped
    • 1 onion, finely chopped
    • 2 garlic cloves, crushed
    • 200g long-grain brown rice, rinsed
    • 2 x 400g cans chopped tomatoes
    • ½ tbsp tomato purée
    • 140g frozen sweetcorn
    • 140g frozen peas
    • 1 bay leaf
    • 200ml vegetable stock or water
    • ½ tsp crushed dried chillies, or to taste (optional)
    • ½ tsp sugar
    • TO GARNISH sprigs of fresh coriander, lime wedges
    • TO SERVE 4 flour tortillas

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat the oil in a large flameproof casserole or saucepan with a tight-fitting lid over a moderately high heat. Add the chorizo sausage and stir for 2 minutes. Add the onion and garlic and continue cooking for 3–5 minutes, stirring, until they are soft.
    2. Add the rice to the pan and stir for 1 minute, then stir in the tomatoes with their juice, the tomato purée, sweetcorn, peas, bay leaf, vegetable stock, crushed chillies, if using, and sugar.
    3. Slowly bring to the boil, stirring occasionally, then reduce the heat to low, cover the pan tightly and leave to simmer for 30–40 minutes until the rice is tender and all the liquid is absorbed. Season to taste.
    4. When the rice has finished cooking, remove from the heat and leave to stand for 5 minutes, with the pan covered. Heat the flour tortillas under a hot grill. Garnish the rice with coriander and lime wedges and serve with the warm tortillas.


    In Mexico, this popular ‘red rice’ dish is made with fresh, bright red, juicy tomatoes. When you have well-flavoured fresh tomatoes, use 600g, deseeded and chopped, in place of the canned tomatoes and increase the amount of stock or water to 600ml.

    cook's tip

    Several factors, such as the width of your pan, will affect the cooking time for the rice. It is ready when the grains are tender and all the liquid has been absorbed. Add a little extra stock or water if needed.

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    Reviews in English (1)


    My Kind of food, but ramped it up with chillies1 The guacamole dip that goes with it in the book is absolutely mouth watering! A great dish for getting nearly all your fruit/veg needs a day!  -  12 Aug 2011