Arroz Rojo

Arroz Rojo

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  MAJORGSP

“A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.”

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Adjust Servings

Original recipe yields 5 servings



  1. Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

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Reviews (8)

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Pretty good. I think there was a typo when this was entered, because two TEAspoons of chili powder was perfect. I read the other reviews, and they served as a good warning. I started with one teaspoon, checked after simmering for a while, added another half, then ended up sprinkling on some more. I also added a couple pinches of cumin toward the end. It came out delicious, although my boyfriend requested chicken in it next time. It made for some good tacos along with some canned salsa verde sauce.



This is a good base recipe with plenty of room for modifications. Here is how I prepared it: I fried 2 cups white rice in 3 tablespoons olive oil, added 3 tablespoons sofrito instead of the cumin, 1 package sazon seasoning, 1 cup tomato sauce & 3 cups chicken broth. Then I added 2 cups pigeon peas. After I made it, I asked my neighbor who is from Puerto Rico what she thought and she was impressed! It was delicious!



I don't know if i did something wrong but 2 tablespoons of chili powder was way to much for this. I couldn't even eat it. My husband who's Mexican tried to eat, but it was not tastey at all. We just ended up throwing it away. Sorry :(

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Amount Per Serving (5 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 37.2 g
  • 12%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 504 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Chicken Arroz Caldo (Chicken Rice Porridge)


next recipe:

Carol's Arroz Con Pollo