Homemade Mexican Red Rice
This vibrant vegan Arroz Rojo is the ultimate Mexican side dish. Fluffy long-grain rice is infused with zesty tomato, sautéed aromatics, and a whisper of cilantro. Perfectly seasoned and restaurant-quality, it pairs beautifully with carnitas, burritos, or as a flavorful standalone side.
Instructions
- 1
Heat olive oil (1.5 tbsp) in a large saucepan over medium heat. Add garlic cloves (2 clove) and white onion (0.5), cooking for 4 to 5 minutes until translucent but not browned.
- 2
Stir in long grain rice (1 cup), vegetable broth (1.75 cup), salt (0.25 tsp), and tomato paste (2.5 tbsp) until the paste is fully dissolved.
- 3
Add jalapeno (1) and cilantro (1 sprig) to the pot. Cover, bring to a simmer, then reduce heat to low and cook for 15 minutes or until all liquid is absorbed.
- 4
Remove the saucepan from the heat. Keep the lid on and let the rice rest for 10 minutes to allow the residual steam to finish the cooking process for a fluffy texture.
- 5
Discard the jalapeno and cilantro sprig. Fluff the rice with a fork and serve immediately, garnished with cilantro (1).
Nutrition Facts
Per portion