Arroz rojo, red Mexican rice
Fluffy rice cooked in a tomato and garlic broth until every grain is light, red and full of flavour.
- Time35 min
- LevelEasy
- Costabout £1.32 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice in a sieve until the water runs clear, then drain well.
- 2
Blitz the tomatoes with a splash of the stock until smooth.
- 3
Heat the oil in a lidded pan. Fry the rice for 4 minutes, stirring, until it starts to turn pale golden. Add the onion and garlic for 2 minutes.
6 min - 4
Stir in the tomato purée, cumin, blended tomato and the rest of the stock. Bring to the boil, then cover and cook on the lowest heat for 15 minutes.
15 min - 5
Scatter the peas on top, replace the lid and leave off the heat for 5 minutes.
5 min - 6
Fluff with a fork and serve with lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.