What is Mexican Red Rice made of?

This traditional side dish for Mexican red rice is made by frying long grain or white rice and then simmering in a simple tomato sauce called recaudo, which is made with fresh tomatoes (from where it takes the brilliant red color), onion, and garlic.

Is Spanish Rice the same as Red Rice?

Both Spanish and Mexican Rice are made with chicken stock, often include chopped tomatoes and other veggies, and have similar Latin American inspired flavors. Despite their many similarities, however, there's actually a pretty significant difference between the two dishes. (Hint - the color) Spanish rice is a stunning shade of yellow as its made with Saffron. Saffron is an earthy, floral spice that is a key ingredient in many Spanish recipes. Mexican rice is typically made with tomatoes giving it the vibrant red color.

How do you store Mexican Red Rice?

Store it in an air-tight container. It can last in the fridge for up to 5-6 days. To reheat, just microwave or reheat on the stove for a few minutes.

Can you freeze Mexican Rice?

This easy Mexican Rice can be frozen and saved for easy weeknight side dishes: Let the rice cool completely before transferring to a freezer bag (recommended) or freezer-safe airtight container. If using a bag, squeeze out as much excess air as possible to prevent freezer burn. Label and freeze for up to 3 months.

Simple Arroz Rojo Recipe - Healthy Mexican Red Rice

Name: Simple Arroz Rojo Recipe - Healthy Mexican Red Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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

Description

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.

Ingredients

Units Scale

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

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Instructions

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.

Notes

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

Nutrition

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