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5 from 1 vote

Mexican Red Rice (Arroz Rojo)

Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Mexican
Servings: 3


  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped or 1 small white onion
  • 3 tablespoons tomato paste
  • ¼ teaspoon salt or to taste
  • 1 cup long-grain white rice
  • cups vegetable broth
  • 3 to 4 whole garlic cloves
  • cilantro, minced, optional for garnish


  • In a small pot, heat the olive oil over medium heat. Add the minced shallot or onion and sauté until softened, about 5 minutes. Stir in the tomato paste and combine well.
  • Add the salt, rice and broth and stir to combine. Drop in the garlic cloves.
  • Bring the rice to a boil, turn the heat down to a gentle simmer, cover and cook until the rice has absorbed the liquid, approximately 18 to 20 minutes.
  • Turn off the heat and allow the rice to sit for 5 minutes. Fluff with a fork before serving and, if desired, sprinkle with minced cilantro.