Restaurant Style Mexican Red Rice (Arroz Rojo) + Video

This simple Mexican red rice recipe is the perfect blend of spice, acidity, and sweetness. With flavor in every bite, it’s dangerously addicting!

📝 Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 medium white onion (diced)
• 1 –3 jalapeño peppers (seeded and minced (See Notes))
• 3 cloves garlic (minced)
• 2 cups long-grain jasmine rice
• 2 cups reduced sodium chicken stock
• 14.5 ounces fire-roasted diced tomatoes with garlic
• 8 ounces tomato sauce
• 1 cup corn (frozen, fresh or canned and drained)
• 2 tablespoons Mexican Seasoning Blend (recipe below)
• 1 teaspoon kosher salt
• Chopped fresh cilantro
• 4 tablespoons New Mexico chile powder
• 2 tablespoons smoked paprika
• 2 tablespoons ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano leaves
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon cayenne pepper

👨‍🍳 Instructions

1. 1Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
2. 2Add the garlic and stir. Continue cooking for 30 seconds.
3. 3Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
4. 4Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
5. 5Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.
6. 6Remove from the heat and sprinkle with the cilantro.
7. 7Mexican Seasoning Blend
8. 8Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.