Arroz Roja Mexican Red Rice

Prep Time
Cook Time
Ready In

Recipe: #38633

May 06, 2022

"The view.they use alot of salt if you don't don't add as much you can season later"

Original is 6 servings


  • Serving Size: 1 (271.9 g)
  • Calories 307.3
  • Total Fat - 5.2 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 1821.5 mg
  • Total Carbohydrate - 58.7 g
  • Dietary Fiber - 3.4 g
  • Sugars - 3.7 g
  • Protein - 5.9 g
  • Calcium - 32.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place chicken broth and 1 tablespoon salt in a small saucepan and bring to simmer.

Step 2

In another skillet

Step 3

Heat oil in heavy medium-size saucepan with lid over high heat.

Step 4

When very hot, add rice and sauté, stirring frequently, about 3 minutes until opaque

Step 5

Add onion jalapeno and garlic and stir 1 minutes until rice starts to turn golden and fragrant.

Step 6

Add tomato sauce stirring 1 minute.

Step 7

Add hot broth ,water by rinsing out tomato sauce can and salt to taste and bring to boil.

Step 8

Stir rice and garlic powder.

Step 9

Cover, reduce heat, and simmer 12 minutes. Quickly uncover and add peas and carrots to rice (they will sit in the center and you will mix in later). Cover and cook 3 more minutes.

Step 10

Uncover and gently mix rice to incorporate tomato sauce (it floats to the top) and vegetables.

Step 11

Cover and cook 2 more minutes.

Step 12

Turn off heat.

Step 13

And, this is very important: let rice stand, covered with towel wrapped around it to keep heat in 20 minutes


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to use a good quality olive oil for this recipe.
  • If you are sensitive to salt, start with 1/2 tablespoon and adjust to taste after cooking.

  • Substitute vegetable broth for chicken broth. This provides a vegetarian option that still provides a flavorful base for the dish.
  • Substitute brown rice for white basmati rice. This provides more fiber and nutrition, as well as a heartier texture.

Vegetarian Arroz Roja Replace chicken broth with vegetable broth and omit the peas and carrots. Instead, add 1 cup of diced bell peppers and 1/2 cup of diced mushrooms. Cook for an additional 5 minutes after adding the vegetables.

Mexican Street Corn: Mexican Street Corn is a delicious side dish that pairs perfectly with Arroz Roja Mexican Red Rice. It's a classic Mexican dish made with grilled corn, mayonnaise, cotija cheese, chili powder, and lime juice. The creamy, salty, and spicy flavors of the corn will complement the savory flavors of the rice perfectly.

Chiles Rellenos: Chiles Rellenos is a classic Mexican dish that is perfect for serving with Mexican Street Corn and Arroz Roja Mexican Red Rice. This dish is made with roasted poblano peppers that are stuffed with cheese, dipped in an egg batter, and fried. The smoky, cheesy, and slightly spicy flavors of the chiles will add a delicious contrast to the creamy and savory flavors of the Mexican Street Corn and Arroz Roja.


Q: How long should the rice stand after cooking?

A: The rice should stand, covered with a towel to keep the heat in, for 20 minutes after cooking.

Q: How much water should be used to cook rice?

A: The amount of water needed to cook rice depends on the type of rice, but generally 1 cup of rice requires 1.5 to 2 cups of water.

1 Reviews


Rice came together nicely, and I love the tomato flavor. I made as directed, adding a handful of cilantro while I fluffed it. This made a LOT of rice! Looking forward to leftovers at lunch tomorrow!


review by:
(9 May 2023)

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Fun facts:

Fun Fact 1: Arroz Roja is a traditional Mexican dish that was served at the wedding of former Mexican President Vicente Fox and his wife Martha Sahagun in 2001.

Fun Fact 2: This dish is also a favorite of Mexican singer and actress Thalia, who has said that it is her favorite comfort food.