Mexican Red Rice
This easy Mexican Red Rice, otherwise known as Arroz Rojo, cooks up perfectly fluffy and flavorful in about 30 minutes. Serve with your favorite Mexican dishes!
Servings: 6
Calories: 168kcal
Equipment
- Chef's Knife
- Can Opener
- Large Skillet with Deep Sides and lid
- Slotted Spoon
Ingredients
- 2 tablespoons avocado oil
- ¼ count yellow onion chopped
- 1 cup long-grain rice
- 2 cloves garlic minced
- 6 ounces canned tomato sauce
- 1 tablespoon chicken bouillon
- 2 teaspoons tomato bouillon
- 2 cups water
- ¼ teaspoon salt (optional)
- 1 count jalapeño
Instructions
- Heat avocado oil on medium heat in a large skillet with deep sides.
- Add in your chopped onion and sauté for a few minutes until fragrant, stirring occasionally.
- Add in the rice. Continuing to stir, toast the rice until golden.
- Add in the garlic, tomato sauce, and dry seasonings.
- Pour in the water and stir the skillet around. Taste the liquid, and add any additional salt as needed.
- Allow the pan to come to a boil. While you're waiting, cut some slits into the jalapeño.
- Place the pepper right in the middle of the pan. Cover, turn the heat to low, and cook for 25 minutes.
- Fluff the rice, then remove from heat. Let the pan sit for another 5 minutes.
- Serve hot, and enjoy!
Notes
Variations:
You can add other veggies like chopped carrots or corn to the rice! Hearty vegetables should be added in during step 2, while softer ones (like green peas) can be added at step 5.
Storage Instructions:
This will keep in an airtight container in the refrigerator for up to 5 days. You can also freeze (in a thin layer) using a freezer-safe bag. Store in the freezer for up to 4 months.
To reheat, let the rice completely thaw and then microwave or heat up on the stove.
Nutrition
Calories: 168kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 526mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg