Mexican Rice Recipe (Arroz Rojo)
Easy Mexican rice recipe that's the perfect side dish to your barbecue. This restaurant style Mexican rice is so simple and feeds a crowd.
Servings: 4 servings
Calories: 200kcal
Ingredients
- 1 tbsp MAGGI® Chicken Bouillon
- 1 ½ cup long grain white rice such as basmati
- 2 tablespoon oil
- 3 cloves garlic minced
- ½ tsp salt
- ½ tsp cumin
- ¼ teaspoon chili powder
- 8 oz tomato sauce
- 3 ½ cup water
Instructions
- Rinse the rice a few times to get rid of excess starch.
- Heat oil over medium heat until shimmering.
- Saute rice in the oil until it's golden brown and toasted.
- Add in the minced garlic, salt, cumin and chili powder and cook for a few more minutes.
- Add water, tomato sauce and MAGGI® Chicken Bouillon. Stir and bring it to simmer.
- Cover with a lid and cook on medium low until most of the water is evaporated, about 20 minutes.
- Uncover and cook until the water is fully evaporated.
- Turn the heat off and cover the sauce pan with the lid again. Let it sit for 10 miutes.
- Fluff Mexican rice using a fork. Serve with grilled chicken.
Notes
- Always rinse the rice a few times to make sure there is no extra starch in the grains.
- Make sure the rice is toasted very well and the color of the grains is golden brown. This will make the rice fluffy and will avoid being mushy.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. You can also freeze Mexican rice in the a freezer bag for up to 3 months.
- If using brown rice, add ½ cup more water while cooking since brown rice need more liquid for cooking.
Nutrition
Calories: 200kcal