Restaurant Style Mexican Red Rice with Tomatoes and Corn
A vibrant Mexican rice dish that gets its signature red color from fire-roasted tomatoes and tomato sauce. This restaurant-quality arroz rojo features jasmine rice toasted until golden, then simmered with chicken stock, corn, and a homemade Mexican seasoning blend. The result is a flavorful side dish with perfectly tender grains and a rich, savory taste that pairs beautifully with tacos, enchiladas, or grilled meats. The fire-roasted tomatoes add depth while the jalapeños provide a gentle heat that can be adjusted to taste.
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ medium white onion, diced
- 1 jalapeño peppers, seeded and minced
- 3 cloves garlic, minced
- 2 cups long-grain jasmine rice
- 2 cups reduced sodium chicken stock
- 14 ½ 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
- 1 teaspoon kosher salt
- fresh cilantro, chopped
- 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
Warm oil in skillet over medium heat until you can feel heat when holding hand 6 inches above
- 2
Add onion and jalapeños and cook until onions begin to soften, stirring occasionally
- 3
Add garlic and stir, continue cooking
- 4
Add rice and stir until well coated in oil, cook until rice starts to brown, stirring occasionally
- 5
Add chicken stock, tomatoes, tomato sauce, corn, seasoning blend and salt, stir to combine and bring to boil
- 6
Cover pot, decrease heat to simmer and cook until rice is cooked through
- 7
Remove from heat and sprinkle with cilantro
Tips
Toast the rice until it's golden brown for deeper flavor and better texture
Adjust jalapeño quantity based on heat preference - start with 1 for mild
Let rice rest 5 minutes after cooking before fluffing for best results
Good to Know
Refrigerate covered up to 4 days
Can be made 1 day ahead and reheated with splash of broth
Serve hot as side dish with Mexican mains
Common Mistakes
Don't skip toasting rice to avoid mushy texture
Keep heat at simmer to avoid burning bottom
Substitutions
less smoky flavor
FAQ
Can I use brown rice instead?
Yes, but increase cooking time to 25-30 minutes and add extra 1/2 cup liquid as brown rice needs more liquid and time.
How long does this keep in the fridge?
Store covered in refrigerator for up to 4 days. Reheat with a splash of broth or water to restore moisture.
Can I freeze this rice?
Yes, freeze in portions for up to 3 months. Thaw overnight in fridge and reheat with added liquid.