Arroz rojo (Mexican red rice)

    48 min

    Easy to make! Use a different type of fresh chilli if you want milder or hotter rice. A great side dish for your Mexican meal.

    2 people made this

    Serves: 5 

    • 2 ripe plum tomatoes, cored
    • 2 tablespoons vegetable oil
    • 160g minced onion
    • 2 cloves garlic, minced
    • 180g uncooked long-grain white rice
    • 415ml low salt chicken stock
    • 4 tablespoons tomato passata
    • 1 jalapeno chilli pepper, chopped
    • fresh coriander, chopped
    • salt to taste

    Prep:15min  ›  Cook:25min  ›  Extra time:8min resting  ›  Ready in:48min 

    1. Grate tomatoes into a bowl using a box grater; discard tomato skins.
    2. Heat vegetable oil in a heavy pan over medium-high heat and cook onion until softened, stirring often, about 5 minutes. Stir garlic into onion and cook for about 1 minute.
    3. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken stock and tomato passata into the rice. Bring mixture to the boil.
    4. Mix in chilli pepper, coriander and salt; reduce heat to low. Cover pan and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the lid while the rice is cooking.
    5. Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

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    Reviews in English (51)


    This was very good and very easy. I made enough for 45 people and everyone enjoyed it. My only change - My altered servings called for many many Roma tomatoes, peeled. I drained a #10 can of diced tomatoes and it worked perfectly.  -  10 May 2012  (Review from Allrecipes US | Canada)


    I'm glad I picked this recipe in a hurry last night. I usually will not choose recipes that have not been highly rated by many people and choosing a recipe with only 1 rating is not normal for me. So I had to give this recipe a review. The rice turned like a classic Mexican rice. I didn't have enough fresh tomatoes so I puréed a 12 oz can and used about 3/4 of the can. I also added a little extra cilantro and next time I will also add green chiles. This one is a keeper.  -  18 Jan 2013  (Review from Allrecipes US | Canada)


    I haven’t made Mexican rice in awhile, so maybe my memory is foggy, but I’m not sure I’ve ever made a Mexican rice recipe quite this good. Rather than trying to grate a tomato, I simply blanched it which made the peel come off easily, then just chopped it up very fine. Scaling this down to two servings meant I had to improvise on the tomato sauce – I wasn’t about to open a can for a mere tablespoon or two. For those who might find themselves in the same situation, I used half the measurement in tomato paste and water instead and it obviously worked out great because this was simply delicious. Worth seriously considering for your go-to Mexican rice side dish.  -  10 May 2015  (Review from Allrecipes US | Canada)