Easy Mexican Rojo Rice

Traditional rojo rice recipes often require making fresh tomato sauce from scratch – blending tomatoes, onions, and garlic into a smooth puree. But here’s my weeknight secret: you can achieve that gorgeous red color and rich, authentic flavor using simple ingredients you probably already have in your kitchen!

Ingredients That Make This Recipe Quick & Easy

Tomato paste. Tomato paste is the time saver. Instead of blending fresh tomatoes, onions, and garlic it provides concentrated tomato flavor without excess liquid and extra dirty dishes from blending.

Carrots. I like to dice a large carrot into small pieces. This addition adds a touch of sweetness, texture and more depth.

Chicken bouillon paste. I opt for the It’s Better Than Bouillon as it’s on the healthier side and isn’t overwhelmingly salty. Many powdered bouillon options have unnecessary ingredients including several salt additives or food dyes.

Long grain rice. Long grain is the way to go for the best fluffy result. If you only have jasmine rice on hand you could use that instead. 

How to Make Easy Mexican Rojo Rice

Step 1: Prepare Your Ingredients

Dice your carrot, measure your tomato paste, and warm your water and dissolve the bouillon paste in it. 

Step 2: Cook Carrots for 5 Minutes

Add olive oil to a saucepan with carrots and saute for about 5 mins. 

Step 3: Toast The Rice

Add more olive oil and the rice. Make sure all of the rice is coated evenly in oil and stir frequently. This will help prevent the grains from becoming mushy and result in fluffy, separated grains in the end.

Step 4: Add liquid & Cook for 20 Minutes

Once you are satisfied with the toast on the rice, add your cooking liquid. Cover tightly and set a timer for 20 minutes. After cooking, let it rest for 5 minutes before removing the lid.

Storing Leftovers

Fridge: 4 days | Freezer: 3 months

Reheat with a splash of water on the stovetop or microwave.

Perfect Pairings for Mexican Rojo Rice

Chicken Enchilada Suzias

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Main Dishes

Pork Carnitas Tacos

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Main Dishes Quick Meals

Grilled Citrus Chicken Tacos

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Easy Mexican Rojo Rice

Author: Raise a Fork Cooking Method: Simmering Category: Authentic Mexican, Mexican Course: Side Dishes

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 1 cup long grain rice
• 1 tbsp tomato paste
• 1 tbsp chicken bouillon paste
• 1 ¹⁄₂ cups warm water
• 1 tbsp olive oil
• 1 carrot diced small
• ¹⁄₂ jalapeno diced (optional)

Instructions

1. Warm water to dissolve chicken bouillon in.
2. Dice carrot into small pieces.
3. Over medium-high heat, add olive oil and carrots. Cook for about 3-5 minutes.
4. Add the rice and toast until fragrant and the rice is a solid white from the center to edges. About 5 mins. Stir frequently.
5. Add the tomato paste. Stir around to heat up for about a minute.
6. Add bouillon water.
7. Lower heat to low and cover with lid tightly.
8. Set the timer for 20 minutes.
9. After cooking, remove from heat and sit covered 5 minutes removing lid.

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