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A pot of fluffy red Mexican rice with separate grains

Authentic Mexican Rice (Arroz Rojo)

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 229
Ingredients Method

Ingredients
  

  • 1.5 cup white rice long-grain, dry
  • 2 tbsp oil
  • 0.5 cup onion finely chopped
  • 2 each garlic clove minced
  • 1 cup tomato sauce plain canned
  • 1.25 cup chicken broth or vegetable broth
  • 1 tsp salt

Method
 

  1. Rinse the rice only if you plan to dry it well, then heat the oil in a wide pan with a tight lid over medium heat.
  2. Add the dry rice and toast it, stirring, for 3 to 4 minutes until it smells nutty and turns chalky-opaque. This seals the grain so it stays separate.
  3. Add the onion and garlic and cook 1 minute until fragrant.
  4. Stir in the tomato sauce, broth and salt. The tomato sauce counts as part of the liquid, which is why the broth is held back to 1.25 cups.
  5. Bring to a simmer, cover, drop the heat to low, and cook 20 minutes without lifting the lid or stirring.
  6. Off the heat, rest covered 10 minutes, then uncover and fluff with a fork to release the steam.