This delicious arroz rojo with veggies recipe is the perfect side dish to all of your favorite Mexican recipes.
It’s easier to make than you think. Give it a try!
The good thing about this recipe is it makes a lot so there will be enough for seconds or leftovers!
Arroz rojo used to be one of my favorite foods at Mexican restaurants.
These days I prefer to make it myself. It’s easy, cheaper and just as delicious!
Rice is a staple in our home.
We have white rice, parboiled rice, medium grain rice and basmati rice.
I used parboiled rice in today’s recipe however white long grain rice will work just fine.
- Roma tomatoes
- Garlic cloves
- White onion
- Ground cumin
- Chicken bouillon or tomato bouillon
- Frozen mixed vegetables
- Vegetable oil
If you want your rice to have even more of a red tint than the rice in the photo above then I suggest you use tomato bouillon.
How to make arroz rojo with veggies
The first thing we need to do is make the sauce. Cut the tomatoes in half and put them in the blender.
Then add the piece of onion, garlic cloves, cumin, chicken bouillon and water to the blender as well.
Then blend until you have a smooth sauce.
Set the sauce aside for later use.
Next cook the veggies according to the directions on the bag.
I used a mix of green beans, corn and carrots.
Then make sure to drain all the liquid from the cooked veggies as you don’t want to add any extra water to the rice.
Set the veggies aside as well for later use.
Heat up a pan over medium heat. Add the vegetable oil to the pan. Once the oil is hot add the rice
Toast the rice for 5-7 minutes or until it turns a golden brown color.
Make sure to move the rice with a spatula frequently to prevent it from burning.
Next add the sauce and taste to see if you want to add salt. Add the veggies and stir.
Bring the mixture to a boil then reduce heat to low and cover. Cook for 23 min.
Turn the heat off and fluff the rice with a fork.
Then serve alongside your favorite Mexican meal.
Although I’m not gonna lie sometimes I eat the rice as a meal all by itself.
It’s so good along with some sliced avocado.
What to serve with arroz rojo?
Mexican red rice will go perfectly with all of your favorite Mexican meals such as:
Now that you see how easy it is to make red rice I hope you’ll give it a try.
Don’t forget to rate this recipe down below.
And let me know your thoughts in the comments.
Thank you for visiting, see you soon!
Arroz rojo is the perfect side dish to all your favorite Mexican meals.
- 1 1/2 cup rice I used parboiled rice
- 3 roma tomatoes
- 3 garlic cloves peeled
- 1/4 of a white onion
- 1/2 tsp ground cumin
- 2 tsp chicken or tomato bouillon
- 1 1/2 cup frozen veggies
- 2 tbs vegetable oil
- 2 1/2 cup water
Cut the tomatoes in half and put them in the blender. Then add the piece of onion, garlic cloves, cumin, bouillon and water to the blender as well.
Blend until you have a smooth sauce. Then set the sauce aside.
Cook the veggies according to the directions on the bag. Then make sure to drain all the water from the veggies.
Heat up a pan over medium heat then add the vegetable oil. Once the oil is hot add the rice.
Toast the rice for 5-7 minutes or until the rice is golden brown. Make sure to frequently move the rice with a spatula to prevent it from burning.
Add the sauce to the pan. Taste for salt. Add some if desired.
Add the veggies to the pan and stir.
Bring the mixture to a boil then reduce heat to low and cover.
Cook for 23 minutes.
Turn off the heat and fluff the rice with a fork.