You might also like these recipes for Mexican green rice, vegan arroz con pollo and tomato rice. Mexico is one of my favorite countries to visit and eat in. Contrary to what one might believe after eating at Mexican restaurants here in the United States and elsewhere, vegetarian and vegan food is actually quite easy to come by in Mexico and at the very least one can make a delicious meal with sides of beans, rice and veggies. My rice-loving family always makes a beeline for rice dishes and two of my go-to Mexican foods have, for long, been Arroz Verde, Mexican Green Rice, and this arroz rojo, a delicious red rice that gets its color from tomatoes. There are perhaps as many recipes of Mexican Red Rice as there are cooks, and this recipe is one I’ve developed for maximum flavor after years of tasting various versions of it that I liked but didn’t love. If you know anything about cooking rice, you know there is nothing quite as awful as rice that’s mushy when it shouldn’t be. In this recipe I make sure that the grains cook up perfectly but remain separate. There is also so much umami here from roasted tomatoes and a dash of tomato paste. Mexican oregano adds an additional layer of smoky, native flavor. This red rice is so flavorful, in fact, that you can even eat it plain! Although piling on some other flavorful Mexican sides doesn’t hurt at all.
Why you’ll love this recipe
An easy recipe. I roast the tomatoes for the best flavor but you can skip that step by using canned fire-roasted tomatoes. I do recommend using fresh tomatoes, however, for the best taste. Apart from that there is almost no prep work required for this Mexican rice recipe. So tasty. The rice is perfectly cooked and the roasted tomatoes, garlic, tomato paste and Mexican oregano add so much amazing flavor. Versatile. You can eat this rice by itself or with any side of beans, especially refried beans. Or fold it into a taco or burrito. Allergy friendly. This is a gluten-free, soy-free, nut-free and vegan recipe, so anyone can eat it.
Ingredients
4 medium tomatoes 2 tablepoons extra virgin olive oil. Or use any vegetable oil that’s unflavored. 2 teaspoons Mexican oregano. Salt and ground black pepper to taste 4 cloves garlic (unpeeled) 1 tablespoon tomato paste 1 teaspoon paprika. You can skip the paprika and add a serrano chile pepper instead for a spicier Spanish rice. Blend the serrano with the tomatoes. 2 cups long grain rice (like basmati) 4 cups vegetable stock or water 2 tablespoon cilantro
How to make Mexican red rice
Preheat the oven to 450 degrees Fahrenheit/230 degrees Celsius. Cut the tomatoes in half, then place them, cut side up, on a baking tray with a rim to catch any juices that overflow. I line the baking pan with aluminum foil for easy cleanup but you don’t have to. Sprinkle a teaspoon of the Mexican oregano followed by the salt and ground black pepper to taste. Drizzle on a tablespoon of olive oil. Wrap the garlic cloves in a piece of aluminum foil and drizzle with a bit of olive oil. Ball up the foil and place in the baking tray with the tomatoes. Place the baking tray in the oven and roast 25-30 minutes or until the tops have black spots and the tomatoes look really soft.
Let the tomatoes and garlic cool enough so you can handle, then place the tomatoes and peeled garlic in a blender. Process into a coarse puree–don’t add any water. Heat the remaining tablespoon of olive oil. Add the tomato puree and cook for a few minutes, stirring frequently, until most of the liquid has evaporated. Add the Mexican oregano followed by the tomato paste. Mix well. Stir in the rice.
Cook for a couple of minutes until the rice grains look a little opaque. Add paprika and four cups water or vegetable stock. Mix well. Bring to a boil and let the rice cook, uncovered, over medium heat, stirring occasionally, until a good deal of the water has been absorbed but there is still some moisture left in the pot.
Give the rice one final stir. Check for salt and add more if needed at this time. Lower the heat to the lowest setting on your stove, so the rice just simmers. Cover with a tight lid, and let the rice cook, undisturbed, for 20 minutes. Don’t peek. Turn off the heat after 20 minutes and let the rice stand, undisturbed, for 10 more minutes. Uncover, fluff up the rice grains with a fork, garnish with cilantro, and serve hot.
More vegan Mexican recipes
Vegan Chickpea and Kale Stuffed Empanadas Vegan Cabbage Chickpea Torta Mexican Potato and Bean Cakes with Tomato Sauce Mexican Sweet Potato Hash with Black Beans and Tofu Vegan Enchiladas with Smoky Lentils Vegan Lentil Tacos
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