This simple version of Mexican Rice doesn't want you to stress over the cooking time. Or worry about the flavor. Or fret over the fluffiness.
It just wants a backburner where it can disappear for 20 minutes and do its own thing.
So we'll let it.
Arroz Rojo Mexican Rice Recipe
Yes, there are more complex variations of Mexican Rice that we'll explore soon, but those variations all stem from this simple recipe. More often than not, I revert to this stress-free version because it is remarkably good despite a minuscule ingredient list:
1 plum tomato (use 2 if they are small). ½ small white onion. 1 clove garlic, peeled. 2 cups chicken stock. 1 cup long grain rice. ½ teaspoon salt. 1 Tablespoon vegetable oil.
A good quality stock is the hidden driver of this recipe. Traditional versions use chicken stock, but you can use vegetable stock and get a similar result.
Start by roasting the tomato in the oven for 15 minutes or so at 400F. This will lower the acidity and make it sweeter.
While the tomato is roasting, heat a dollop of oil in a saucepan on medium-high heat and add 1 cup of rice.
Stir frequently until the rice is opaque and turning light brown. This pilaf style of cooking prevents clumping and also helps the rice absorb flavor.
Put the roasted tomato in the blender along with the ½ onion and garlic clove. If it won’t blend right away you can add a couple tablespoons of the stock to get it started.
Add the puree from the blender to the rice and cook until some of the moisture from the puree is absorbed into the rice, 3-5 minutes, stirring regularly.
Add the stock to the rice along with ½ teaspoon of salt.
Note: Arroz Rojo is hyper-sensitive to salt amount. Start by using ½ teaspoon at this point and consider adding more after cooking. Getting the right amount of salt for your tastebuds takes some tasting.
Stir well, bring to a light boil, and then let it simmer on medium-low heat until most of the liquid is absorbed into the rice.
Turn off heat and cover, letting it rest in its own steam for 5-10 minutes.
Salt to taste.
It will come out looking like this:
You'll be surprised how much flavor this unassuming spoonful of rice has, almost like it's saying "See, I told you so."
Turn this into your default version of Mexican Rice and you'll always have the option of serving it with your favorite dishes. Just give it a burner and some space and it'll be there for you each and every time.
Arroz Rojo -- Simple Mexican Rice
Ingredients
- 1 cup long grain rice
- 1 tomato
- 1/2 small white onion
- 1 garlic clove
- 2 cups chicken stock (or vegetable stock)
- 1/2 teaspoon salt
- 1 tablespoon oil
Instructions
- Roast the tomato in the oven at 400F for 10-15 minutes
- Add a dollop of oil to a saucepan on medium-high heat
- Add the rice and stir frequently until opaque and golden brown
- Add the roasted tomato to a blender along with the 1/2 onion and garlic clove
- Pulse blend. Add a couple tablespoons of stock if it won't blend at first
- Add the tomato puree to the rice and saute for a few minutes
- Add the stock and 1/2 teaspoon salt
- Stir well
- Bring to a light boil, then simmer on medium-low heat until most of the liquid is absorbed
- Turn off heat, cover, and let sit in its own steam for 5-10 minutes
- Salt to taste
Notes
I serve this easy Mexican Rice with Ancho Chicken Enchiladas and also our Red Sauce Enchiladas.
Just swap out the blender puree to get a version of our Mexican Green Rice.
Still hungry?!
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Arthur
Very nice, finaly made the attempt and worked out great! Thanks :))
Patrick
Hey good to know, thanks Arthur!
glen warren spencer
Hello Patrick ,the instructions on my rice bag say 1 cup rice,1 1/2 cup water, so 1/2/ cup rice would b 3/4/ cup water? or would i just follow U r recipe & half it? T U
Patrick
Hey Glen! I would probably just use 1 cup water (or stock!) even though the rice bag says otherwise. I always use a 2:1 liquid to rice ratio and it seems to do the job. Cheers.
Zanne
I've been making similar rice, but I lay a whole serrano on top of the rice - just adds a little "something". Discard it before serving.
JR
I add a whole jalapeno right in the middle as it simmers, but it's the same idea as yours. The jalapeno flavor will leach into the rice and give it some extra goodness. If you haven't tried this, I highly recommend giving it a try the next time you make this rice.
Jan
I have been following your website for years. I love your recipes. You cook like my grandmother. I am now following a special eating plan. I eat no animal products, oil, salt, sugar, alcohol. caffeine, or flour. I have been converting your recipes to this new plan and believe it or not, they work and still taste like my grandmother's.
Here is my adaption of your Mexican Rice Recipe:
Heat up a cast iron plan until it is so hot that a bead of water will immediate evaporate. Add one cup of brown rice and 1/4 teaspoon of freshly-ground cumin seeds and stir constantly until the rice turns a golden brown. Turn down the heat to low. Add the blender mixture of roasted tomato, onion, and garlic (the same as in your recipe), stir constantly until the liquid has evaporated and the rice-blender mixture now looks like a paste. Place the paste mixture in a rice cooker with 1 3/4 cups of vegetable broth. The 1/4 teaspoon freshly-ground cumin seeds I also added when I followed your more traditional recipe to have it taste more like my grandmother's. Thank you so much for your hard work.
Patrick
Hey thanks much for your notes on this rice Jan, so helpful for other peeps to read it! And it sounds delicious!
You're right, the core flavor of most Mexican dishes is usually made from natural, healthy ingredients that can be adapted to any palate. Mexican sauces and salsas have such great flavor and I'm thrilled to hear they are getting along well with your diet. Cheers.
Veronica
I made this rice on Monday and it came out amazing although I would like to make two cups of rice will that change the amount of water or chicken broth I use?
Patrick
Thanks Veronica! Yeah a good ratio to keep in mind is 2:1 liquid to rice. So if you are starting with 2 cups of rice then you'll need 4 cups of liquid to cook it.
Jackie
Fantastic, simple and so unassumingly good. Thanks for sharing this recipe. I swapped out the tomato (because I forgot I needed one) for 3-4 sun-dried tomatoes. I reconstituted them in hot water. This rice is out of this world flavorful!
Patrick
Thanks Jackie! I'm always amazed how much flavor this rice has with so few ingredients.