Arroz Rojo (Mexican Red Rice) Recipe

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Dwight Wells Modified: March 22, 2022
Arroz Rojo (Mexican Red Rice) Recipe

How To Make Arroz Rojo (Mexican Red Rice)

Jalapeno and fresh cilantro gives arroz rojo, or Mexican red rice, a bright flavor. It’s cooked in chicken broth and tomatoes for a fluffy, satisfying dish.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 2roma plum tomatoes,cored
  • 2tbspvegetable oil
  • 1cuponion,minced
  • 2garlic cloves,minced
  • 1cuplong grain white rice,uncooked
  • cupschicken broth,low sodium
  • ¼cuptomato sauce,canned
  • 1jalapeno pepper,chopped
  • 2fresh cilantro sprigs
  • salt,to taste


  1. Grate the tomatoes into a bowl using a box grater. Discard the tomato skins.

  2. Heat the vegetable oil in a heavy skillet over medium-high heat and cook the onion for about 5 minutes until translucent, stirring often.

  3. Stir the garlic into onion and cook for about 1 minute until fragrant. Stir the rice into onion mixture and cook for about 3 more minutes, stirring often, until rice is lightly toasted.

  4. Stir the grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.

  5. Mix in jalapeno pepper, cilantro, and salt. Reduce the heat to low.

  6. Cover the skillet and simmer for about 15 minutes until the rice has absorbed the liquid. Do not lift the cover while the rice is cooking.

  7. Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

  8. Serve warm, and enjoy!


  • Calories: 102.90kcal
  • Fat: 6.75g
  • Saturated Fat: 0.66g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 4.54g
  • Polyunsaturated Fat: 1.18g
  • Carbohydrates: 8.21g
  • Fiber: 1.15g
  • Sugar: 3.91g
  • Protein: 2.96g
  • Cholesterol: 2.52mg
  • Sodium: 380.40mg
  • Calcium: 17.31mg
  • Potassium: 246.54mg
  • Iron: 0.47mg
  • Vitamin A: 18.46µg
  • Vitamin C: 10.73mg
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