Forget bland, mushy rice! This is the vibrant, fluffy, and deeply flavorful Vegetarian Mexican Rice (Arroz Rojo) you’ve been dreaming of. It’s the perfect, authentic-tasting side dish that steals the show at any meal, from taco night to holiday feasts. By toasting the rice and creating a fresh tomato-garlic purée, we build layers of incredible flavor that make this recipe a guaranteed family favorite. Simple ingredients, restaurant-quality results!
Ingredients
• 1 1/2 cups (285g) long-grain white rice
• 1 large tomato, peeled, seeded, and chopped
• 1/3 medium white onion, roughly chopped
• 1 clove garlic, peeled and roughly chopped
• 1/3 cup (80ml) safflower oil, or other neutral oil
• 3 1/2 cups (830ml) vegetable stock, warm
• 2 teaspoons (12g) salt, or to taste
• 1/2 carrot, peeled and finely chopped
• 1/3 cup (50g) frozen green peas
Instructions
1. Prep the Rice: Place the rice in a bowl and cover with hot water. Let it soak for 15 minutes, then rinse thoroughly in a fine-mesh sieve until the water runs clear. Drain completely.
2. Create the Tomato Base: While the rice soaks, combine the peeled and seeded tomato, onion, and garlic in a blender. Purée until smooth.
3. Toast the Rice: In a large, heavy-bottomed saucepan over medium heat, add the oil. Once shimmering, add the drained rice and fry, stirring frequently, until it turns a light golden color, about 8-10 minutes.
4. Cook the Base: Carefully pour off any excess oil. Stir the tomato purée into the toasted rice and cook, stirring constantly, until the mixture thickens and darkens slightly, about 3 minutes.
5. Simmer: Pour in the warm vegetable stock and add the salt, chopped carrots, and frozen peas. Stir to combine, bring to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
6. Cook: Simmer gently for 18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
7. Rest and Fluff: Remove the pot from the heat and let it stand, covered, for at least 5 minutes. Uncover and gently fluff the rice with a fork before serving.
Nutritional Information
• Serving Size: 3/4 cup
• Calories: 310
• Fat: 12g
• Carbohydrates: 44g
• Protein: 4g
• Fiber: 3g
• Sugar: 3g
• Sodium: 524mg
Pro Tips
• Don’t skip the soak and rinse. Removing the excess starch is the secret to preventing mushy rice and achieving perfectly separate, fluffy grains.
• Toasting the rice until golden brown is a crucial flavor-building step. It gives the final dish a nutty, complex taste that you can’t get otherwise.
• Use warm or hot vegetable stock. Adding it to the hot pan helps maintain an even cooking temperature, ensuring the rice cooks through perfectly.
• No peeking! Once the rice is simmering, resist the urge to lift the lid. Trapping the steam inside is essential for cooking the rice all the way through.
FAQ
Q: Can I make this Mexican rice vegan
A: Yes, this recipe is already 100% vegan as written. It uses vegetable stock instead of chicken broth and a neutral plant-based oil, making it a perfect side dish for any plant-based meal.
Q: How can I add more protein to this vegetarian rice
A: To boost the protein and turn this into a more substantial dish, stir in one cup of rinsed black beans or pinto beans during the last 5 minutes of simmering. You can also serve it topped with toasted pepitas or alongside seasoned tofu or tempeh.
Q: What if I don’t have vegetable stock
A: If you’re out of vegetable stock, you can substitute it with water mixed with a high-quality vegetarian bouillon cube or powder. For an even richer flavor, look for a vegetarian ‘no-chicken’ style broth. Always taste and adjust the salt as needed, since sodium levels vary between products.
Q: How do I store and reheat leftover Mexican rice
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a tablespoon of water over the rice to add moisture, then microwave until hot. Alternatively, you can warm it in a covered saucepan over low heat.
