Arroz Rojo Mexicano
Platos principales • Mexico
About Arroz Rojo Mexicano
Mexican red rice with tomato, garlic, onion
How to Make Arroz Rojo Mexicano (Traditional & Healthy Version)
Arroz Rojo Mexicano, also known as Mexican Red Rice, is a beloved staple in Mexican households, embodying the vibrant flavors and rich culinary traditions of Mexico. Its beautiful reddish hue comes from ripe tomatoes blended with onion and garlic, infusing each grain with natural color and depth. Traditionally served as a side dish, Arroz Rojo complements everything from beans to grilled vegetables and is a must-have at family gatherings and festive meals. The comforting aroma of sautéed rice and vegetables evokes memories of home-cooked meals across Mexico's diverse regions. What sets Arroz Rojo Mexicano apart is its versatility and simplicity. The dish is prepared using basic pantry staples, yet delivers a depth of flavor that is both satisfying and nourishing. It's perfect for lunch, offering a wholesome blend of complex carbohydrates, fresh vegetables, and minimal fat. The subtle notes of cumin and the natural sweetness of peas and carrots make it appealing to all palates. Whether you are new to Mexican cuisine or seeking a healthy, vegan lunch option, this traditional recipe brings authentic taste to your table while fitting seamlessly into a balanced diet.
Ingredients(for 1 generous cup per serving)
- 1 cup Long-grain white rice (arroz largo)
- 2 medium Ripe tomatoes (jitomate)
- 1/4 medium White onion (cebolla blanca)
- 1 Garlic clove (ajo)
- 2 cups Vegetable broth (caldo de verduras)
- 1 small Carrot (zanahoria, diced)
- 1/3 cup Green peas (chícharos, fresh or frozen)
- 1 tablespoon Olive oil (aceite de oliva)
- 1/2 teaspoon Salt (sal)
- 1/4 teaspoon Ground cumin (comino molido) - optional
- 1 tablespoon Fresh cilantro (cilantro picado, for garnish) - optional
Instructions
- 1
Rinse the rice under cold running water until the water runs clear. Drain thoroughly.
3 minutes
Rinsing removes excess starch for fluffy rice.
- 2
Blend tomatoes, onion, and garlic until smooth to create a fresh tomato puree.
2 minutes
A high-speed blender ensures a silky puree.
- 3
Heat olive oil in a medium saucepan over medium heat. Add the drained rice and sauté, stirring often, until the rice turns lightly golden.
5 minutes
Keep stirring to avoid burning and ensure even toasting.
- 4
Pour in the tomato puree and cook, stirring, until most of the liquid evaporates and the color deepens.
3 minutes
This step develops the rice’s signature color and flavor.
Why This Dish is Healthy
This healthy Arroz Rojo Mexicano recipe is prepared with wholesome, minimally processed ingredients and cooked in olive oil, which is rich in healthy fats. It’s low in saturated fat, packed with fresh vegetables, and avoids artificial flavorings. Its balance of carbs and fiber supports steady energy, making it ideal for lunch or as a main dish in a plant-based diet.
Arroz Rojo Mexicano is naturally vegan, cholesterol-free, and provides a good source of complex carbohydrates for sustained energy. The addition of tomatoes, carrots, and peas boosts vitamin A, vitamin C, potassium, and dietary fiber, supporting digestion and immune health. Using olive oil instead of lard reduces saturated fat, making this dish heart-friendly. With moderate sodium and no refined sugars, it fits well into balanced meal plans.
Pro Tips
- 💡Toast the rice thoroughly for a fluffy, non-sticky texture.
- 💡Use homemade or low-sodium broth for best flavor control.
- 💡Let the rice rest after cooking for perfect, separated grains.
Storage & Serving
Store cooled Arroz Rojo Mexicano in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to restore moisture.
Best served: Breakfast or Lunch
Información nutricional
| Nutriente | Por 100 g |
|---|---|
| Energía | 180.0 kcal |
| Proteínas | 4.0 g |
| Carbohidratos | 32.0 g |
| Grasas totales | 5.0 g |
| Fibra | 1.0 g |
