Mexican Rice
Mexican Rice, or Arroz Rojo, is a flavorful rice made with tomatoes, spice, and broth!
Servings: 8 servings
Calories: 182kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 4 oz chorizo sausage crumbled or thinly sliced
- 3/4 cup yellow onion finely chopped
- 3/4 cup green pepper finely chopped
- 3 garlic cloves minced
- 1 1/2 cup long grain rice
- 2 tsp chili powder
- 2 cups chicken or vegetable broth
- 14.5 oz diced tomatoes with green chiles
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Heat olive oil in a large saucepan set over medium heat. Add the crumbled chorizo and cook for 2-3 minutes, or until fragrant and almost cooked through.
- To the chorizo, add the onion, green pepper, and garlic, stirring to coat in oil. Cook for 2 minutes. Add the rice and chili powder to the pot and mix to combine.
- Continue to toast the rice and cook the veggies for about 3-5 minutes, or until the rice is fragrant and browned and the onion is translucent and tender.
- Stir in the broth, tomatoes, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer with the cover on for 20-25 minutes.
- Allow the rice to rest with the cover on and heat off for 10 minutes. Fluff with a fork and serve!
Notes
WHAT TO DO WITH LEFTOVER MEXICAN RICE
Let Mexican Rice cool to room temperature and transfer to an airtight container. Refrigerate the leftovers for up to 5 days.
This easy red rice recipe can also be frozen. To freeze, completely cool the rice and transfer it to a freezer-safe bag or airtight container. If using a bag, try your best to squeeze out any excess air. Label and freeze for up to 3 months.
REHEATING INSTRUCTIONS
How to Reheat Refrigerated Rice
Microwave: Place the rice in a microwave-safe container and add a tablespoon of broth or water for every cup of rice. Break up any clumps of rice using a fork and cover the container with a lid or a damp kitchen towel. Heat the rice on full power for a minute or two, stirring the rice to make sure it’s heated all the way to the center.
Stovetop: Add the rice to a small saucepan and add a tablespoon of broth or water for every cup of rice. Break up any clumps of rice using a fork and cover the pan with a lid. Cook the rice over low heat for 3-5 minutes, stirring occasionally, until the rice is heated through.
How to Reheat Frozen Rice
Place frozen rice in a baking pan. Sprinkle lightly with water (no more than ½ tablespoon per cup of rice). Cover with tinfoil and bake at 300°F for 30-40 minutes, or until warmed through.
NOTE: Frozen rice can also be partially thawed and reheated using any of the methods mentioned.
Nutrition
Calories: 182kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 525mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 263IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 1mg