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–+ servings
Bowl full of Mexican rice made with tomato sauce.
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5 from 3 votes

Arroz Rojo (Mexican Red Rice Recipe)

Arroz rojo is one of the most essential recipes in Mexican cooking. This fail proof recipe gives you perfectly fluffy Mexican red rice every time using simple ingredients and a traditional stovetop method I have been making for over 15 years. The perfect vegan side dish for any Mexican meal.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican, vegan mexican
Diet: Vegan, Vegetarian
Servings: 4 cups
Calories: 243kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Equipment

  • blender
  • large pan with a lid

Ingredients

  • 2 small Roma tomatoes quartered
  • ½ small white onion roughly chopped
  • 2 whole garlic cloves
  • ¼ cup water
  • ½ teaspoon salt
  • 2 Tablespoons vegetable oil
  • 1 cup long grain rice
  • 1 ½ cups vegetable broth

Instructions

  • Blend the tomatoes with garlic clove, onion and a bit of water. Blend for 1-2 minutes or until smooth to make the tomato sauce, then set aside. Measure out 1 ¼ cups of the tomato sauce and set aside.
    Blending roma tomatoes, onion, garlic cloves and salt to make tomato sauce for arroz rojo.
  • Place a large pan with a tight-fitting lid on the stove top. Pour in some oil and heat to medium heat. 
    Heating oil in a pan to make Mexican rice.
  • Now add the rice to the pan and “toast” or sauté until it begins to brown just a tad bit. Careful not to burn it, it will just have a golden brown color not too dark. Stir often to prevent it from burning.
    Sautéing long grain rice in a stainless steal pan to make Mexican arroz rojo.
  • Then pour in the 1 ¼ cups of the freshly blended tomato sauce — careful as the heat will cause it to splatter. Stir until well combined and allow to simmer for 5 minutes or until the sauce begins to thicken up.
    Cooking arroz rojo with homemade tomato sauce in a stainless steel pan.
  • Next pour in the vegetable broth and allow it to come to a gentle boil. Then lower the heat to the low setting, place the lid on your pan and simmer for 15 to 20 minutes.
    Pouring vegetable stock into rice being cooked in tomato sauce.
  • After 15 minutes carefully uncover and use a fork to push an area of the rice aside. You want to check that the liquid has all been absorbed. If it hasn’t then cover and simmer for another 5 minutes.
    Checking a pan of Mexican red rice to see if it's done cooking.
  • Once the liquid has all been absorbed then turn off the heat, use the fork to gently mix and fluff the rice. Making sure to reach the bottom of the pot or pan.
    Fluffing cooked arroz rojo with a fork.
  • Cover again, remove from the heat then allow to sit for another 10 minutes undisturbed. After this you’ll have fluffy rice and be ready to serve as desired!
    Cooked arroz mexicano steaming in a pan with the lid.

Instant Pot Mexican Rice Instructions

  • Make the tomato sauce just like above and measure out and set aside.
    Step-by-step images show cooking Instant Pot arroz rojo: toasting rice, stirring in sauce, adding broth and veggies, setting the pressure cooker, then unveiling perfectly cooked and fluffed Mexican rice with colorful vegetables.
  • Set the pressure cooker to Sauté, once warm add the oil then add the rice and toast until it begins to turn slightly golden. Pour in the tomato sauce, allow to cook for 5 minutes before adding the vegetables (if using) and the vegetable broth.
  • Cancel sauté function, secure the lid on the Instant Pot. Set the valve to Sealing then choose Pressure Cook to Low Pressure and time to 11 minutes. Allow to come to pressure and cook and timer to go off.
  • After timer has gone off let sit for 5 minutes then carefully do a quick release buy moving valve to Venting. Allow for the pressure pin to drop before attempting to open the Instant Pot.
  • Use a fork to fluff the rice, then leave to sit for 8 minutes before serving as desired.

Video

Notes

You can add a small can of mixed veggies, or some frozen or fresh vegetables if desired.
This delicious recipe makes 4 cups cooked.
 

Nutrition

Serving: 6servings | Calories: 243kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 648mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
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