Restaurant Style Mexican Red Rice Recipe

From the moment the aroma of toasted rice and simmering tomatoes fills your kitchen, you know you’re in for a treat. This Restaurant Style Mexican Red Rice, or Arroz Rojo as it’s lovingly known, is a vibrant and flavorful side dish that has become a staple in our household. After years of ordering bland, forgettable rice at Mexican restaurants, I was determined to recreate the delicious, deeply flavorful Arroz Rojo I knew existed. This recipe, inspired by Donna Elick, delivers just that – a truly authentic, restaurant-quality experience right in your own home. My family absolutely devoured it, and even my pickiest eater, who usually shies away from anything slightly spicy, went back for seconds! The perfect balance of savory, slightly spicy, and subtly sweet notes makes this rice an irresistible accompaniment to any Mexican meal, or even as a flavorful base for bowls and wraps. Forget the takeout – with this easy recipe, you can bring the vibrant taste of Mexico to your table in just 30 minutes!

Ingredients

The magic of Mexican Red Rice lies in the harmonious blend of simple, yet impactful ingredients. Each component plays a crucial role in building the depth of flavor and the beautiful, signature red hue. Let’s break down each ingredient and understand its contribution to this culinary masterpiece:

For the Rice:

• 3 tablespoons Extra Virgin Olive Oil: Olive oil serves as the foundation for sautéing the aromatics and toasting the rice. Extra virgin olive oil, with its slightly fruity and peppery notes, adds a subtle layer of flavor right from the start. It also helps to prevent the rice from sticking and ensures each grain is beautifully coated and cooks evenly. You can substitute with vegetable oil or canola oil if preferred, but olive oil truly enhances the overall taste profile.
• ½ medium White Onion, diced: Onion is a foundational aromatic in countless cuisines, and Mexican cooking is no exception. White onion, with its pungent and slightly sharp flavor, forms the base of the savory profile. Dicing it finely allows it to soften and release its flavors quickly when sautéed, infusing the oil and subsequently the rice with its essence. Yellow onion can also be used as a substitute, offering a slightly sweeter and milder flavor.
• 1 – 3 Jalapeño Peppers, seeded and minced (See Notes): This is where the “Mexican” in Mexican Red Rice truly shines! Jalapeños bring the essential warmth and characteristic subtle heat that defines authentic Arroz Rojo. The recipe offers a range of 1 to 3 peppers, allowing you to customize the spice level to your preference. Seeding the jalapeños helps to control the heat, as most of the capsaicin (the compound that makes peppers spicy) resides in the seeds and membranes. Mincing them finely ensures even distribution of flavor and heat throughout the rice. For a milder flavor, you can use just one jalapeño or even omit it entirely for a completely spice-free version (though it will lack that authentic kick). For a spicier kick, leave some seeds in or use serrano peppers for a more intense heat. Always handle jalapeños with caution and wash your hands thoroughly after handling them.
• 3 cloves Garlic, minced: Garlic is another essential aromatic powerhouse. Its pungent, savory, and slightly sweet notes complement the onion and jalapeño beautifully, adding depth and complexity to the flavor profile. Minced garlic releases its flavor quickly and evenly when sautéed. Fresh garlic is highly recommended for the best flavor, but in a pinch, you can substitute with ½ teaspoon of garlic powder per clove.
• 2 cups Long-Grain Jasmine Rice: The choice of rice is crucial for achieving the desired texture of Mexican Red Rice. Long-grain jasmine rice is an excellent choice because it cooks up fluffy and separate, with a slightly sticky texture that holds its shape well. Its subtle floral aroma also adds a delicate layer of complexity. While long-grain rice is preferred, you can also use medium-grain rice, but be mindful that it might result in a slightly stickier texture. Avoid using short-grain rice like sushi rice, as it will become too sticky and mushy. Rinsing the rice before cooking is often recommended to remove excess starch and prevent stickiness, but for this recipe, toasting the rice is key to achieving the right texture.
• 2 cups Reduced Sodium Chicken Stock: Chicken stock is the liquid base that cooks the rice and infuses it with savory depth. Using reduced sodium chicken stock is recommended to control the saltiness of the dish, as the seasoning blend and other ingredients already contribute salt. You can also use regular chicken stock or even vegetable stock for a vegetarian version. Using stock instead of water significantly elevates the flavor of the rice, making it richer and more satisfying.
• 14.5 ounces Fire-Roasted Diced Tomatoes with Garlic: Fire-roasted diced tomatoes are a game-changer for Mexican Red Rice. The fire-roasting process imparts a smoky, slightly charred flavor that adds incredible depth and complexity. The “with garlic” variation further enhances the savory profile. Diced tomatoes provide both flavor and texture to the rice. If you can’t find fire-roasted diced tomatoes with garlic, you can use regular fire-roasted diced tomatoes and add a pinch of garlic powder, or use regular diced tomatoes and consider roasting them yourself for a few minutes under the broiler for a similar smoky effect.
• 8 ounces Tomato Sauce: Tomato sauce is the key ingredient responsible for the signature red color and slightly tangy-sweet flavor of Arroz Rojo. It provides a smooth, rich base that coats the rice and binds all the flavors together. Use a good quality tomato sauce for the best results. You can also use tomato puree for a richer tomato flavor, but you may need to adjust the liquid content slightly.
• 1 cup Corn, frozen, fresh or canned and drained: Corn adds a touch of sweetness and a pleasant textural contrast to the rice. You can use frozen corn (no need to thaw), fresh corn kernels cut off the cob, or canned corn (drained and rinsed). Frozen corn is a convenient and readily available option. Fresh corn will add a brighter, sweeter flavor, especially during corn season. Canned corn is a pantry staple that works well in a pinch.
• 2 tablespoons Mexican Seasoning Blend, recipe below: This homemade Mexican Seasoning Blend is the secret weapon that truly elevates this Arroz Rojo to restaurant quality. It’s a carefully curated combination of spices that delivers a complex and authentic Mexican flavor profile. Using a pre-made Mexican seasoning blend can be convenient, but crafting your own allows you to control the ingredients and adjust the flavors to your liking. The recipe provided below is perfectly balanced and highly recommended.
• 1 teaspoon Kosher Salt: Salt is essential for enhancing all the flavors in the dish. Kosher salt is preferred for its clean taste and ease of use. Adjust the amount of salt to your preference, keeping in mind that the chicken stock and seasoning blend also contain salt.
• Chopped Fresh Cilantro: Fresh cilantro is the perfect finishing touch, adding a bright, herbaceous, and slightly citrusy note that complements the richness of the rice and other flavors. It’s best added right before serving to maintain its fresh flavor and vibrant green color. If you are not a fan of cilantro, you can use fresh parsley or chopped green onions as a garnish, although cilantro is the traditional and most authentic choice.

For the Mexican Seasoning Blend:

• 4 tablespoons New Mexico Chile Powder: New Mexico chile powder is the star of this seasoning blend. It provides a mild to medium heat, a rich, fruity flavor, and a beautiful reddish-brown color. It’s distinct from chili powder, which is typically a blend of chile powder, cumin, oregano, and other spices. Using pure New Mexico chile powder allows you to control the other spices separately and achieve a more authentic flavor. If you can’t find New Mexico chile powder, you can substitute with ancho chile powder, which has a similar mild heat and fruity flavor.
• 2 tablespoons Smoked Paprika: Smoked paprika brings a smoky depth and complexity that elevates the seasoning blend and the overall flavor of the rice. It adds a layer of richness that mimics the flavors you often find in restaurant-style Mexican cuisine. Regular paprika can be used as a substitute, but it will lack the signature smoky notes.
• 2 tablespoons Ground Cumin: Cumin is a warm, earthy spice that is essential in Mexican cooking. It adds a savory depth and a slightly nutty flavor that complements the other spices beautifully. Ground cumin is readily available and easy to use.
• 1 tablespoon Garlic Powder: Garlic powder intensifies the garlic flavor and adds another layer of savory depth to the seasoning blend. It’s a convenient way to boost the garlic notes and ensure even distribution of garlic flavor.
• 1 tablespoon Onion Powder: Onion powder complements the garlic powder and the fresh onion, adding a concentrated onion flavor that enhances the overall savory profile of the seasoning blend.
• 1 tablespoon Dried Oregano Leaves: Dried oregano is a classic herb in Mexican cuisine. It adds a slightly pungent, peppery, and slightly minty flavor that is characteristic of many Mexican dishes. Mexican oregano is traditionally used, but regular oregano is a good substitute.
• 2 teaspoons Crushed Red Pepper Flakes: Crushed red pepper flakes add a touch of heat and a subtle fruity note to the seasoning blend. They provide a different kind of heat compared to the jalapeños, adding complexity and depth. Adjust the amount to your preference for spice.
• 1 teaspoon Cayenne Pepper: Cayenne pepper adds a more direct and intense heat to the seasoning blend. It’s a potent spice, so use it sparingly, especially if you are sensitive to heat. It provides a different kind of heat compared to the crushed red pepper flakes and jalapeños, contributing to a well-rounded spice profile.

Instructions

Making Restaurant Style Mexican Red Rice is surprisingly straightforward, and with these clear and detailed instructions, you’ll be enjoying a flavorful and authentic side dish in no time. Let’s break down each step to ensure perfect Arroz Rojo every time:

Step 1: Sauté the Aromatics (Onion and Jalapeño)

1. Warm the oil: Place a 10-inch skillet (or a similar-sized pot with a lid) over medium heat. Add 3 tablespoons of extra virgin olive oil to the skillet. Allow the oil to heat up for about a minute. You’ll know it’s ready when it shimmers slightly and you can feel the heat when you hold your hand about 6 inches above the skillet. Heating the oil properly is important to prevent sticking and ensure the aromatics sauté effectively.
2. Sauté onion and jalapeños: Once the oil is hot, add the diced ½ medium white onion and the minced 1-3 jalapeño peppers (seeded, as per your spice preference) to the pan.
3. Cook until softened: Cook the onion and jalapeños, stirring occasionally, for 2 to 3 minutes, or until the onions begin to soften and become translucent. Stirring prevents burning and ensures even cooking. Sautéing these aromatics releases their flavors into the oil, which will then infuse the rice. The jalapeños will also mellow slightly in heat as they cook.

Step 2: Add Garlic and Toast the Rice

1. Add garlic: Add 3 cloves of minced garlic to the skillet with the softened onions and jalapeños.
2. Cook briefly: Stir and continue cooking for just 30 seconds. Garlic cooks quickly and can burn easily, so it’s important not to overcook it at this stage. Cooking it briefly releases its aroma and flavor without making it bitter.
3. Add rice: Add 2 cups of long-grain jasmine rice to the skillet.
4. Coat with oil: Stir the rice constantly to ensure it is well coated in the oil and aromatics. Coating the rice with oil is crucial for achieving the desired texture and preventing stickiness. It also helps the rice toast evenly.
5. Toast the rice: Continue cooking and stirring the rice occasionally for 3 to 4 minutes, or until the rice starts to brown slightly and becomes fragrant. Toasting the rice is a key step in making flavorful Arroz Rojo. It enhances the nutty flavor of the rice and helps it cook up fluffy and separate. You’ll notice the rice grains becoming slightly opaque and taking on a light golden hue. Be careful not to burn the rice; reduce the heat if necessary.

Step 3: Add Liquids, Seasonings, and Simmer

1. Pour in liquids: Add 2 cups of reduced sodium chicken stock, 14.5 ounces of fire-roasted diced tomatoes with garlic (undrained), and 8 ounces of tomato sauce to the skillet.
2. Add corn and seasonings: Add 1 cup of corn (frozen, fresh, or canned and drained), 2 tablespoons of Mexican Seasoning Blend, and 1 teaspoon of kosher salt.
3. Stir to combine: Stir all the ingredients together well to combine. Ensure the seasonings are evenly distributed and the rice is submerged in the liquid.
4. Bring to a boil: Increase the heat to medium-high and bring the mixture to a boil. Boiling ensures the rice cooks quickly and evenly.
5. Reduce heat and simmer: Once boiling, immediately reduce the heat to the lowest setting to maintain a gentle simmer.
6. Cover and cook: Cover the skillet tightly with a lid. Simmer for 12 to 15 minutes, or until the rice is cooked through and all the liquid has been absorbed. Resist the urge to lift the lid during cooking, as this will release steam and affect the cooking process. The rice is done when it is tender and fluffy, and there is no liquid remaining in the skillet.

Step 4: Finish and Serve

1. Remove from heat: Once the rice is cooked, remove the skillet from the heat.
2. Let it rest (optional): Allow the rice to rest, covered, for 5 minutes. This allows the steam to redistribute and ensures the rice is perfectly fluffy.
3. Fluff and garnish: Fluff the rice gently with a fork to separate the grains.
4. Garnish with cilantro: Sprinkle generously with chopped fresh cilantro.
5. Serve hot: Serve immediately and enjoy your delicious Restaurant Style Mexican Red Rice!

Mexican Seasoning Blend Instructions:

1. Combine ingredients: In an airtight 8-ounce mason jar or a small bowl, combine 4 tablespoons New Mexico chile powder, 2 tablespoons smoked paprika, 2 tablespoons ground cumin, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano leaves, 2 teaspoons crushed red pepper flakes, and 1 teaspoon cayenne pepper.
2. Seal and shake (or whisk): Seal the mason jar tightly and shake vigorously until all the spices are well mixed. If using a bowl, whisk the spices together until thoroughly combined.
3. Store: Store the Mexican Seasoning Blend in a cool, dry, dark place for up to 6 months. Make sure the jar or container is airtight to maintain the freshness and potency of the spices.

Nutrition Facts

(Estimated, per serving, based on approximations and may vary slightly depending on specific ingredients and brands)

• Servings: 8
• Calories per serving: Approximately 250-300 calories
• Fat: 8-10 grams
  • Saturated Fat: 1-2 grams
  • Unsaturated Fat: 6-8 grams
• Cholesterol: 0 mg
• Sodium: 300-400 mg (depending on chicken stock and salt level)
• Carbohydrates: 40-45 grams
  • Fiber: 3-4 grams
  • Sugar: 5-7 grams (naturally occurring from tomatoes and corn)
• Protein: 5-7 grams

Please Note: These are estimates and should be used as a general guide. For accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. This recipe is relatively low in fat and a good source of carbohydrates and some protein. It also provides fiber from the vegetables and spices.

Preparation Time

• Prep Time: 15 minutes
  • Dicing onion, mincing garlic and jalapeños, measuring spices, gathering ingredients, chopping cilantro.
• Cook Time: 15 minutes
  • Sautéing aromatics, toasting rice, simmering rice until cooked.
• Total Time: 30 minutes
  • From start to finish, including preparation and cooking.

This recipe is truly a weeknight wonder! In just half an hour, you can have a flavorful and impressive side dish ready to complement your meal.

How to Serve Restaurant Style Mexican Red Rice

Mexican Red Rice is incredibly versatile and pairs beautifully with a wide array of dishes. Here are some delicious ways to serve it:

• Classic Mexican Entrées:
  • Tacos and Burritos: Arroz Rojo is the perfect accompaniment to any type of taco or burrito filling, from carne asada and carnitas to chicken tinga and vegetarian options.
  • Enchiladas and Chimichangas: Serve alongside cheesy enchiladas, crispy chimichangas, or flavorful flautas for a complete and satisfying Mexican feast.
  • Fajitas: Use it as a base for building fajita bowls, or serve it on the side with sizzling steak, chicken, or shrimp fajitas.
  • Chile Rellenos: The mild sweetness of the rice complements the richness of chile rellenos beautifully.
  • Tamales: Arroz Rojo is a traditional side dish for tamales, completing the authentic Mexican experience.
• Bowl Meals:
  • Mexican Rice Bowls: Create vibrant and healthy bowls by layering Arroz Rojo with black beans, grilled chicken or tofu, salsa, guacamole, sour cream, and your favorite toppings.
  • Burrito Bowls: Deconstruct your burrito and enjoy all the flavors in a bowl format, with Arroz Rojo as the base.
• Side Dish for Grilled Meats and Vegetables:
  • Grilled Chicken or Steak: Arroz Rojo adds a flavorful and colorful side to grilled chicken, steak, or fish.
  • Grilled Vegetables: Pair it with grilled vegetables like zucchini, bell peppers, and corn for a vegetarian or vegan meal.
• Stuffing for Peppers and Tomatoes:
  • Stuffed Bell Peppers: Use Mexican Red Rice as a flavorful and hearty stuffing for bell peppers, along with ground meat or beans and cheese.
  • Stuffed Tomatoes: Hollow out tomatoes and fill them with Arroz Rojo for a unique and delicious appetizer or light meal.
• Breakfast Burritos (unexpected but delicious!):
  • Add leftover Arroz Rojo to breakfast burritos for extra flavor and substance, alongside eggs, beans, and cheese.

Garnishing Ideas:

• Fresh Cilantro (essential): Always top with a generous sprinkle of fresh cilantro for freshness and flavor.
• Lime Wedges: Serve with lime wedges for squeezing over the rice, adding a bright citrusy note.
• Pico de Gallo: A spoonful of fresh pico de gallo adds a burst of fresh tomato, onion, and cilantro flavor.
• Sour Cream or Mexican Crema: A dollop of sour cream or Mexican crema adds richness and coolness, especially if you’ve made your rice spicier.
• Queso Fresco or Cotija Cheese: Crumble some queso fresco or cotija cheese over the top for a salty and cheesy finish.
• Avocado or Guacamole: Sliced avocado or a dollop of guacamole adds creaminess and healthy fats.
• Salsa: Serve with your favorite salsa, from mild to hot, for an extra layer of flavor and spice.

Additional Tips for Perfect Mexican Red Rice

Mastering Mexican Red Rice is all about understanding a few key techniques and paying attention to detail. Here are 5 additional tips to ensure your Arroz Rojo is always restaurant-worthy:

1. Don’t Skip Toasting the Rice: Toasting the rice in oil before adding the liquids is a crucial step that significantly impacts the flavor and texture. Toasting enhances the nutty flavor of the rice and helps prevent it from becoming mushy. It also allows the rice to absorb the flavors of the aromatics and seasonings more effectively. Ensure you toast the rice until it is lightly golden and fragrant, but be careful not to burn it.
2. Use Quality Ingredients: The quality of your ingredients directly affects the final taste of your Arroz Rojo. Use good quality extra virgin olive oil, fresh aromatics (onion, garlic, jalapeño), and flavorful fire-roasted diced tomatoes. Using reduced sodium chicken stock allows you to control the salt level and prevents the rice from becoming too salty. Fresh cilantro is a must for the final garnish.
3. Adjust the Spice Level to Your Preference: This recipe offers a range of 1 to 3 jalapeño peppers, allowing you to customize the heat. Start with 1 jalapeño for a mild spice level, 2 for medium, and 3 for a spicier kick. Remember to seed the jalapeños to control the heat, as the seeds and membranes are the spiciest parts. You can also adjust the amount of crushed red pepper flakes and cayenne pepper in the seasoning blend to further control the overall spice level. If you are very sensitive to spice, you can omit the jalapeños altogether, but it will lack that characteristic subtle heat.
4. Control the Simmer: Once you bring the rice to a boil, it’s crucial to reduce the heat to the lowest setting and maintain a gentle simmer. A vigorous boil can cause the rice to cook unevenly and become mushy on the bottom while still being undercooked on top. A gentle simmer ensures even cooking and allows the rice to absorb the liquid slowly and evenly. Make sure your lid is tightly sealed to trap steam and facilitate proper cooking.
5. Let it Rest (Optional but Recommended): While not strictly necessary, allowing the cooked rice to rest, covered, for 5 minutes after removing it from the heat can improve the texture even further. Resting allows the steam to redistribute throughout the rice, resulting in fluffier and more tender grains. After resting, fluff the rice gently with a fork to separate the grains and prevent them from sticking together.

FAQ: Your Mexican Red Rice Questions Answered

We’ve anticipated some common questions you might have while making this delicious Restaurant Style Mexican Red Rice. Here are 5 frequently asked questions to guide you to success:

Q1: Can I make this recipe vegetarian or vegan?

A: Yes, absolutely! To make this recipe vegetarian, simply substitute vegetable stock for the chicken stock. To make it vegan, ensure your tomato sauce and diced tomatoes are also vegan-friendly (most are). The rest of the ingredients are naturally plant-based. The flavor will remain wonderfully delicious and authentic.

Q2: I don’t have jasmine rice. Can I use another type of rice?

A: While long-grain jasmine rice is recommended for its texture and subtle aroma, you can use other types of long-grain rice as a substitute, such as basmati rice or regular long-grain white rice. Medium-grain rice can also be used, but the texture might be slightly stickier. Avoid using short-grain rice like sushi rice, as it will become too sticky and mushy. The cooking time might need to be adjusted slightly depending on the type of rice you use. Always check the package instructions for cooking ratios and times as a starting point.

Q3: Can I make this recipe ahead of time?

A: Yes, Mexican Red Rice is a great make-ahead side dish. You can prepare it up to 2-3 days in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat it gently in a skillet or microwave with a tablespoon or two of water or broth to prevent it from drying out. Fluff it with a fork before serving. The flavors often meld together even more beautifully overnight!

Q4: How do I adjust the spice level if I want it milder or spicier?

A: To make the rice milder, reduce the number of jalapeño peppers or omit them entirely. You can also remove the seeds and membranes from the jalapeños completely, as these are the spiciest parts. For a spicier rice, increase the number of jalapeños, leave some seeds in, or use serrano peppers instead of jalapeños for a more intense heat. You can also add more crushed red pepper flakes or cayenne pepper to the seasoning blend, or add a pinch of chili powder for extra warmth. Taste and adjust seasonings as you go!

Q5: Can I add other vegetables to this recipe?

A: Absolutely! Mexican Red Rice is a versatile base for adding other vegetables. Some delicious additions include:

• Diced carrots and peas: Add them along with the corn for extra sweetness and color.
• Chopped bell peppers: Red, yellow, or orange bell peppers add sweetness and crunch.
• Zucchini or squash: Diced zucchini or squash adds a mild flavor and tender texture.
• Black beans or pinto beans: Add drained and rinsed beans for extra protein and fiber.

Add any extra vegetables along with the corn in Step 4 of the instructions. You may need to adjust the cooking time slightly depending on the amount and type of vegetables you add.

Enjoy making this Restaurant Style Mexican Red Rice and bringing the vibrant flavors of Mexico to your kitchen! Buen Provecho!

Print