Arroz Rojo

Mexican Red Rice

Arroz Rojo
Arroz Rojo (Mexican Red Rice)

I've been wanting to find a good Mexican rice recipe for a long time. I took a chance on a recipe that I saw on an Instagram reel (link below). It was SO GOOD!


1 Roma tomato
1/4 yellow onion
1 garlic clove
1 Tablespoon chicken bouillon
1 teaspoon tomato bouillon
1/2 teaspoon cumin
1 cup water
Olive oil
1 cup long grain white rice

1 cup water (I used a little bit more)


Combine tomato, onion, garlic, bouillon powders, cumin, and 1 cup water in a food processor, nutribullet, or blender. Puree until you have a smooth sauce. I put it all in a large cup and pureed it with a hand blender. Set aside.

In a large skillet heat a little olive oil. Add rice. Toast until rice begins to brown.

Add puree and an additional 1 cup of water. Stir, reduce heat, and cover. Cook for approximately 20 minutes. Stir occassionally until water is absorbed and rice is tender.


My gas cooktop cooks on the hot side, so I needed to add additional water while the rice was cooking to get it like I wanted.

While perfect on it's own, I think next time I'll try adding some sauteed bell pepper and onions to take it up a notch. I think a little bit of rotel would be great, too!

Recipe credit: jazresendez

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