Mexican Red Rice
In my family, a meal was not a meal without a pot of arroz rojo on the table. My abuela always toasted the rice first, until it smelled nutty, then let it drink up a tomato and garlic broth until every grain turned tender and red. It sounds simple, but it is the dish I most often see people rush and ruin. She taught me to be patient with it, and I never forgot. This Mexican red rice is the steady sidekick to almost everything we cook, and once you make it the slow way, you will understand why it earned a permanent spot at our table.
Fluffy, flavorful Mexican Rice made with tomatoes, garlic, and bouillon, an easy, one-pot side dish that pairs perfectly with tacos, enchiladas, and more
Ingredients
- 2 roma tomatoes
- ¼ white onion
- 2 garlic cloves
- 1 teaspoon tomato bouillon
- 1 teaspoon chicken bouillon
- 2 cups water
- 1 cup long grain Jazmine rice
- 2 tablespoon avocado oil
- handful of fresh cilantro
- 1 jalapeno whole
Instructions
- Blend the base
- In a blender, combine the Roma tomatoes, onion, garlic, tomato bouillon, chicken bouillon, and water. Blend until smooth.
Fry the rice
- In a medium pot over medium heat, add avocado oil. Add the rice and lightly fry it, stirring frequently, until it's golden and aromatic.
Add to the tomato mixture
- Carefully pour the blended tomato sauce into the pot with the rice. Stir well to combine.
Top with herbs and heat
- Place the fresh cilantro and whole jalapeño (if using) on top of the rice
Simmer gently
- Once the mixture begins to bubble, immediately reduce the heat to the lowest setting. Cover the pot tightly and let it cook undisturbed for 15 minutes.
Let it rest
- After cooking, turn off the heat and let the rice rest (still covered) for another 10 minutes to finish steaming.
Fluff and serve
- Remove the lid, discard the jalapeño and cilantro, and fluff the rice with a fork before serving.