This hearty Mexican side dish couldn't be easier - or more delicious. The flavors of fresh tomatoes and garlic come together deliciously in this simple arroz rojo recipe. 20 Minutes is all you need to make a large batch of this Weight Watcher friendly Mexican red rice recipe to keep in the freezer or to use as a quick weeknight side dish.
- 2 cups of White Rice
- 2 Tablespoons of Olive Oil
- 4 Roma Tomatoes or One 8 Ounce can of Tomato Sauce
- 1 Tablespoon of Chicken Bouillon Powder
- 6 Garlic Cloves
- 1 Small Onion
- 2 Jalapeños if you like it spicy
- Sauce - Add 2 Tablespoons of olive oil to a 9x3 round pan with 4 diced garlic cloves and a couple of pieces of chopped onion. Saute on medium heat for 3 minutes.
- Blend - While the garlic and onion are sauté break out your Nutribullet or food processor. Take 4 tomatoes with one cup of water and 2 more garlic cloves and blend in your Nutribullet. If you don't have fresh tomatoes you can just use an 8 ounce can of tomato sauce.
- Brown - Now add 2 cups of uncooked white rice to your pan and continue cooking over medium heat to brown your rice. Next, add in 1 tablespoon of your bouillon powder and continue stirring for about 7 minutes until you see your rice is a nice golden brown.
- Mix - Now pour in your homemade tomato sauce or your can of sauce if you did not make your own into the rice mixture. If you used 2 cups of rice you need to add 4 cups of liquid..the homemade sauce is about 2 cups. Once you pour in the tomato sauce you need to add another 2 cups of water. So the total amount of liquid added is 4 cups.
- Simmer - Now cover your skillet with a lid and reduce the heat to low and let simmer for 20-30 minutes. If you want to make a spicy Mexican Red Rice add in 2 Jalapeños before you close the lid. Once complete fluff your rice with a fork and serve.
- The basic water to white rice ratio is 2 cups of water to one cup of rice. So you can easily, double and even triple the recipe. Just make sure you use a large enough pot to fit the volume of the the rice as it expands.
- When simmering you will reduce the heat and keep the liquid just below the boiling point. You want the top of the liquid to be bubbling, but gently, not at a full boil.
- One cup of white rice generally takes about 17 minutes to cook, but larger amounts can take a few extra minutes.
- Leaving it covered on the stove for a few minutes will allow it to finish absorbing all of the water and then fluffing it with a fork will get your rice nice and fluffy.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Serving Size: 1 cup
- Calories: 139
- Sugar: 2.6 g
- Sodium: 5 mg
- Fat: 5 g
- Carbohydrates: 21.6 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: Arroz Rojo Mexican Red Rice