Mexican-Style Arroz Rojo with Peas and Carrots
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There’s nothing quite like a pot of perfectly cooked Arroz Rojo—fluffy grains of rice infused with tomato, garlic, and rich bouillon flavor. This traditional Mexican-style rice is vibrant, comforting, and aromatic, with just the right amount of spice if you toss in those optional serrano peppers.
Whether you’re serving it alongside tacos al pastor, grilled chicken, or carnitas, this rice is a staple that turns any meal into a feast. The peas and carrots bring a subtle sweetness and color that make it a complete side on its own.
Ingredients
- 4 cup long grain white rice
- 1 cup vegetable oil
- 3 tsp garlic, minced
- 1 medium onion finely diced
- 1 cup tomato sauce
- 6 tsp tomato bouillon
- 1 tsp kosher salt
- 3 carrots, diced
- 1 cup peas
- 9 cup water
- 6 whole serrano peppers
Instructions
- Rinse the riceRinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.
- Toast the riceIn a large pot or deep skillet, heat the oil over medium heat. Add the rice and stir frequently, toasting until it turns light golden brown—about 7–10 minutes.
- Add aromaticsStir in the minced garlic and diced onion. Cook until fragrant and softened, about 2 minutes.
- Incorporate tomato basePour in the tomato sauce and stir to coat the rice evenly.
- SeasonAdd the tomato bouillon and salt, stirring to combine.
- Add vegetables and liquidStir in the diced carrots, peas, and water. Gently place the serrano peppers on top
- SimmerBring to a boil, then reduce the heat to low. Cover tightly and cook for about 20–25 minutes, or until the liquid is absorbed and the rice is tender.
- Rest and fluffRemove from heat and let the rice sit, covered, for 10 minutes. Fluff with a fork before serving.