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+ servings
Mexican red rice with veggies on a plate

Arroz Rojo

Arroz rojo is the perfect side dish to all your favorite Mexican meals.

Course Side Dish
Cuisine Mexican
Keyword arroz rojo, mexican red rice
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Calories 187 kcal
Author Carissa


  • 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


  1. 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.

  2. Blend until you have a smooth sauce. Then set the sauce aside.

  3. Cook the veggies according to the directions on the bag. Then make sure to drain all the water from the veggies.

  4. Heat up a pan over medium heat then add the vegetable oil. Once the oil is hot add the rice.

  5. 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.

  6. Add the sauce to the pan. Taste for salt. Add some if desired.

  7. Add the veggies to the pan and stir.

  8. Bring the mixture to a boil then reduce heat to low and cover.

  9. Cook for 23 minutes.

  10. Turn off the heat and fluff the rice with a fork.

  11. Serve.

Nutrition Facts
Arroz Rojo
Amount Per Serving
Calories 187 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 143mg6%
Potassium 181mg5%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 1928IU39%
Vitamin C 7mg8%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.