Arroz Rojo (Mexican Red Rice)
This simple arroz rojo or Mexican red rice is a simple and flavorful side dish to serve alongside your favorite Mexican dishes like these vegan cauliflower tacos or lentil tacos. This vegan and gluten-free recipe has all the authentic ingredients!
Servings: 8
Calories: 152kcal
Ingredients
- 2 cloves garlic
- 2 tablespoon low sodium vegetable broth
- 1 cup diced fire roasted tomatoes about half of a 15 oz can
- 1 ½ cups brown rice
- 1 ¾ cups low sodium vegetable broth
- 1 jalapeño stemmed, seeded, and cut into strips
- 1 carrot peeled and chopped into small cubes
- ½ cup frozen peas
- ¼ cup cilantro chapped for garnish
Instructions
- Add 2 tablespoon of vegetable broth to a medium sized pot. Add minced garlic. Sauté for 1-2 minutes. Add chopped carrots and cook for an additional 3-5 minutes.
- Place fire roasted tomatoes into a food processor. Blend until a smooth puree forms
- Add the rice, vegetable broth, and tomato puree to the pot with the garlic and carrots. Add the slices of jalapeño.
- Bring the water and rice to a boil. Reduce the heat, cover, and cook for 35-45 minutes.
- Taste the rice to see if it is cooked. Add a bit more water or broth if needed.
- After rice is cooked stir in the frozen peas.7. Serve topped with fresh cilantro.
Video
Nutrition
Calories: 152kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 142mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1507IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg