Mexican Red Rice Side Dish

This Mexican Red Rice has transformed my family taco nights into something truly special. The vibrant tomato-infused grains create the perfect canvas for any Mexican meal, balancing authentic flavors with a simplicity that makes it approachable for weeknight cooking.

I first made this arroz rojo during a Mexican-themed dinner party where I wanted something beyond the typical beans. My guests couldn't stop commenting on how the fluffy grains rivaled their favorite restaurant versions.

Ingredients

• Long grain white rice: Provides the perfect texture. Look for rice labeled "extra long grain" for the fluffiest results
• Vegetable oil: Neutral flavor lets the aromatics shine
• Fresh onion and garlic: Create the essential flavor base. Choose firm onions with no soft spots
• Chicken broth: Adds depth impossible to achieve with water alone
• Tomato sauce: Infuses the signature red color and tangy flavor
• Ground cumin: Offers earthy warmth essential to Mexican cooking
• Chili powder: Brings gentle heat that builds the authentic profile
• Optional peas: Add color contrast and subtle sweetness
• Fresh cilantro: Brightens the finished dish with herbaceous notes
• Lime wedges: Provide the crucial acid balance when squeezed over each serving

Step-by-Step Instructions

Rinse the Rice:

Thoroughly wash rice under cold running water until it runs clear. This removes excess starch that would make your rice gummy. I use a fine mesh strainer and agitate the rice with my fingers for about 1 minute until the water is no longer cloudy.

Toast the Rice:

Heat your oil in a medium saucepan over medium heat until shimmering but not smoking. Add the drained rice and cook for 3 to 5 minutes with constant stirring. Watch for the grains to turn golden brown but not dark. This toasting step develops nutty flavors and helps keep the grains separate.

Sauté the Aromatics:

Add your finely chopped onion and minced garlic to the toasted rice. Continue cooking for 2 minutes until the onion becomes translucent and the garlic releases its fragrance. The mixture should smell intensely aromatic but not burned.

Add the Liquids and Seasonings:

Pour in the tomato sauce and chicken broth. The mixture will sizzle dramatically. Immediately add salt, cumin, black pepper, and chili powder. Stir to combine everything ensuring no rice sticks to the bottom. Bring to a gentle boil over medium heat which should take about 2 minutes.

Simmer the Rice:

Once boiling, reduce heat to the lowest setting. Cover the pot with a tight fitting lid. Allow to cook undisturbed for 18 to 20 minutes. Resist the urge to lift the lid as this releases the steam needed for proper cooking. The rice is done when all liquid is absorbed and grains are tender.

Fluff and Serve:

Remove from heat and let stand covered for 5 minutes. This resting period allows moisture to distribute evenly. Gently fluff with a fork rather than stirring to maintain grain separation. If using peas, fold them in now as residual heat will warm them perfectly. Sprinkle with fresh cilantro and serve with lime wedges.

My grandmother taught me to always toast the rice until it almost makes a singing sound in the pan. I remember standing on a chair next to her stove as a child watching the grains transform from translucent to golden as she explained this was the secret to rice that would make anyone smile.

Perfect Pairings

Red rice serves as the ideal companion to classic Mexican mains like enchiladas or chile rellenos. The tomato flavor provides a counterpoint to rich sauces while absorbing any extra juices on the plate. For a complete meal try serving alongside grilled chicken with a squeeze of lime or beside slow cooked carnitas with fresh avocado.

Storage and Reheating

Cool leftover rice completely before refrigerating in an airtight container where it will keep for up to four days. When reheating add a tablespoon of water per cup of rice to restore moisture then cover and microwave until steaming. For the best texture when reheating from frozen allow to thaw overnight in the refrigerator first.

Common Substitutions

While traditional recipes use white rice, brown rice can be substituted for a nuttier flavor and more fiber though you'll need to increase cooking time by about 15 minutes and add an extra quarter cup of broth. Vegetarians can use vegetable broth instead of chicken broth without sacrificing flavor. For tomato sauce, you can blend two medium fresh tomatoes with excellent results especially during summer when tomatoes are at their peak.

Frequently Asked Questions

→ How do I keep the rice fluffy?

Rinse the rice under cold water until the water runs clear to remove excess starch. Avoid overcrowding the pot and let the rice sit covered for 5 minutes after cooking before fluffing with a fork.

→ Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great substitute for a vegetarian-friendly version of this dish.

→ What can I add for extra flavor?

Use chicken broth, add a pinch of smoked paprika, or include sauteed jalapeños for a smoky or spicy kick.

→ How do I store leftovers?

Store the rice in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.

→ Can I substitute fresh tomatoes for tomato sauce?

Yes, blend two medium tomatoes to replace the canned tomato sauce for a fresh flavor.