Mexican Rice Recipe (Arroz Rojo) #SaboreaTuVerano

Inside: How to make perfect Mexican Rice, also known as Spanish Rice or Arroz Rojo, like my abuela made. This is better Mexican Rice than any restaurant style!!

This post has been sponsored by Mirum Shopper. All opinions are 100% mine.

Everybody makes their spanish rice or Mexican rice recipe differently, in their own way.

My grandmother was from New Mexico and she always made hers with peas in it. I imagine that was to make the meal go further on their frugal budget with four kids at home.

I make the same recipe for my family, but with a twist; I add Knorr Caldo de Tomate Con Sabor De Pollo to the water.

The rice is more flavorful and has a creamier texture than using water alone. We love eating this rice with enchiladas or ground beef tacos, two more recipes I'll be sharing later this month.

Now, let's talk about this Mexican rice!

The best Spanish Rice Recipe Ever

When I was growing up and we would make this rice, everyone would rave about how it was the “best Spanish rice” they'd ever had.

Well, we made it even better!

Mexican Rice with Veggies

When you order Spanish Rice or Mexican Rice in a restaurant, it doesn't have peas in it. I've never seen anyone else but my family add peas and if you don't like peas, you don't need to use them.

My sister uses frozen mixed vegetables, the ones chopped in small cubes.

I like to use peas like my grandma used because of the memories and I think it tastes better. You don't have to use any vegetables at all if you prefer.

One of the other changes I made was to use olive oil instead of vegetable oil.  And I add Knorr Caldo de Tomate Con Sabor De Pollo to the water instead of using plain water to cook the rice.

You can pick up all of the ingredients for this recipe at your local Walmart.

Secret Ingredient Mexican Rice Recipe

Secret Ingredient Mexican Rice Recipe

Watch this video to see how this recipe all comes together:

How to make Mexican Rice

Here's how to prepare this Mexican Rice Recipe:

1. 1. Heat 1 cup of water and add 1 cube of Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor). Break up the bouillon with a fork and stir until dissolved completely. Set aside.
   2. In a sauce pan, heat the oil.
   3. Add the onion and garlic, cooking until translucent.
   4. Add the rice. Stir constantly to toast the rice and avoid burning it.
   5. Once the rice has a golden brown color, add the tomato sauce, prepared bouillon, and water.
   6. Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent the rice from sticking.
   7. Once the water has reduced by 80%, stir in half of the 13 oz. bag of frozen peas. Cover and continue cooking until all the water has evaporated.
   8. Season with salt and pepper to taste.

Mexican Rice Recipe (Arroz Rojo) #SaboreaTuVerano

Print Recipe

★★★★★

5 from 2 reviews

Authentic Mexican Rice or Arroz Rojo.

• Author: Jennifer Priest
• Prep Time: 5 min
• Cook Time: 20 min
• Total Time: 25 minutes
• Yield: 8 servings
• Category: Side
• Method: Stove Top
• Cuisine: Mexican

Ingredients

• 1 cube of Knorr Caldo de Tomate
Bouillon (Tomato Bouillon w/ Chicken
Flavor)
• 2 cups of medium grain rice
• 3 cups of water
• 1/2 cup tomato sauce
• 1/2 small onion, diced
• 13 oz. bag of frozen peas
• 1 tsp minced garlic
• 1 tsp ground cumin
• olive oil
• salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Heat 1 cup of water and add 1 cube of Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken
Flavor). Break up the bouillon with a fork and stir until dissolved completely. Set aside.
2. In a sauce pan, heat the oil.
3. Add the onion and garlic, cooking until translucent.
4. Add the rice. Stir constantly to toast the rice and avoid burning it.
5. Once the rice has a golden brown color, add the tomato sauce, prepared bouillon, and water.
6. Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent the rice from
sticking.
7. Once the water has reduced by 80%, stir in half of the 13 oz. bag of frozen peas. Cover and continue
cooking until all the water has evaporated.
8. Season with salt and pepper to taste

Nutrition

• Serving Size: 1/2 cup
• Calories: 115
• Sugar: 3.5 g
• Sodium: 168.9 mg
• Fat: 2.9 g
• Carbohydrates: 19.3 g
• Protein: 3.4 g
• Cholesterol: 2.9mg

Keywords: Mexican Food, Rice, Side Dish

CLICK HERE to download a free printable version of this recipe.

For more flavorful dishes, try Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor) in place of water alone. Make your favorite dishes, better!

For more recipe ideas like this, head over to Knorr.com.

What's your favorite way to eat Spanish Rice or Mexican Rice?

Let me know in the comments section!