Mexican Rice Recipe

Mexican rice with peas is served in plate with avocado.

This tasty Mexican rice recipe (Arroz rojo) is the most delicious and authentic one you will ever find. It is made with whole ingredients, and you can taste the difference they make!

Course Main Course

Cuisine Mexican

Keyword authentic mexican rice recipe, easy spanish rice, how to make mexican style rice recipe, spanish rice recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 179kcal

Author Mely Martínez

Ingredients

1 cups white rice medium size grain.
2 tablespoons of vegetable oil
2 cups chicken broth or water
1 medium size tomatoes (about ¾ cup chopped)
2 Tablespoons white onion chopped
1 garlic clove chopped
Salt to taste
The following items are optional:
1 small carrot finely chopped
½ cup peas
1 spring of cilantro
1 serrano pepper Optional

Instructions

Rinse and Prepare The Rice

Place the rice in a large heat-proof bowl and pour in hot water to cover.
Transfer to a strainer over the sink, rinse under cold water, then drain the rice again. Shake the strainer well to remove any excess water. Set aside to dry slightly.

Prepare The Peas

If using frozen peas, please defrost them ahead of time. If not, just rinse them off and set them aside.
Fry The Rice
Heat the oil in a large or medium saucepan, and add the rice. It should sizzle as it touches the oil. Cook over medium heat; saute the rice with a wooden spoon until it becomes a delicate golden brown.
Carefully tip the pan and remove the excess oil using a spoon.

Puree Tomatoes, Garlic, and Onion

Meanwhile, place the tomatoes, garlic, and onion into a food processor or blender, process until smooth.

Add Tomato Mixture To The Rice

Add the tomato mixture to the rice and stir over medium-high heat. Sometimes, I strain the tomato sauce before adding it to the rice.
Keep cooking until all the liquid has been absorbed making sure it doesn’t stick to the bottom of the pan. It takes about 3 minutes for this step.
Stir in the broth and optional vegetables (carrots, peas, serrano, and cilantro) and salt to taste. Bring to a boil, about 2 minutes, and then cover the pan and cook over low heat until all the liquid has been absorbed. About 12-15 minutes.

Fluff and Serve

Using a fork, carefully dig to the bottom of the rice to see if any moisture remains; If so, continue cooking over low heat for a few more minutes, still covered, until tender. Remove pan from heat, without uncovering it, and let it stand for 10-15 minutes, to give the rice a chance to continue steaming. Using a fork, lightly fluff up the rice and serve.

Notes

Note: Some cooks in Mexico will never stir the rice when it is cooking because it will become mushy. I am one of them.

Nutrition