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Mexican Tomato Basmati Rice (Arroz Rojo Twist)

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This Mexican Tomato Basmati Rice is a light, fluffy twist on classic Arroz Rojo, made with aromatic basmati rice, tomato, garlic, and spices. It’s a quick, flavorful side dish perfect for tacos, enchiladas, bowls, and more.

  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Side Dish, Rice
  • Method: Stovetop, Simmering
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Ingredients

  • 1 cup basmati rice, rinsed
  • 1 cup tomato puree (fresh or canned)
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 3/4 cups vegetable or chicken broth
  • 1 tablespoon olive oil or neutral oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt (or to taste)
  • Fresh cilantro or parsley (optional, for garnish)
  • 1 diced jalapeño or serrano (optional, for heat)

Instructions

  1. Rinse basmati rice under cold water until water runs clear.
  2. In a saucepan, heat oil over medium. Add rice and sauté for 2–3 minutes until lightly toasted.
  3. Add onion and garlic; cook until soft and fragrant.
  4. Stir in tomato puree and cook for 2–3 minutes to deepen flavor.
  5. Pour in broth, cumin, and salt. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  7. Turn off heat and let rice rest (covered) for 5 minutes.
  8. Fluff with a fork and garnish with herbs and optional chili.

Notes

  • Add peas or corn for color and sweetness.
  • Stir in chipotle in adobo for a smoky flavor.
  • Make it a meal by adding black beans or shredded chicken.
  • Use butter instead of oil and finish with lime juice for richness.
  • For spicier rice, increase chili or add red pepper flakes.

Nutrition

Find it online: https://juliameals.com/mexican-tomato-basmati-rice-arroz-rojo-twist/