Mexican Red Rice, Arroz Rojo

It can be said that no single ingredient is used in more international cultures than rice. Yup, that humble little grain is used in traditional dishes in Poland, Sri Lanka, Korea, Iran, Ghana and everywhere in between.

If you love exploring international flavours, then rice is your starting point! It’s incredibly versatile with a neutral taste that acts as a flavour carrier, so no matter what your taste buds are longing for, having rice in your pantry as a staple is a must.

We just love Mexican food, and you can make a very simple and flavourful “Arroz rojo” aka “red rice” at home and turn your everyday dinner into a fiesta! We use Sunrice Long Grain White, as it’s the perfect neutral rice that acts as base to the tomatoes and spices in this recipe.

Watch us teach May and Maha this recipe on Episode 6 of Kitchen Rescue on TenPlay

Mexican Red Rice, Arroz Rojo

Serves4, as a side

Cooked in20 minutes



• 30 ml olive oil
• ½ onion, finely chopped
• 1 clove garlic, sliced
• 1 cup Sunrice Long Grain White Rice
• 2 Tbsp tomato paste
• Chilli powder, to taste
• 1.5 cups chicken stock


1. Place a pot on medium heat, add olive oil, chopped onion and garlic, and Sunrice Long Grain White Rice. Cook, stirring for about 5 minutes.
2. Stir in the tomato paste, then add chilli powder to taste.
3. Pour in chicken stock, set to high and bring to the boil. Turn down heat to low, place lid on top and simmer for 15 minutes. Turn off heat and do not remove lid for 5-10 minutes, to let the steam finish cooking the rice.

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