Authentic Mexican - Arroz Roja

Total Time
Prep 15 mins
Cook 30 mins

Published for ZWT III. "A zesty red rice flavored with red chile sauce. A great side dish for tacos, enchiladas and burritos"

Ingredients Nutrition


  1. Saute garlic, onions and red chile in oil over medium heat for about 1 minute. Add in the rice and stir frequently until rice begins to brown.
  2. Add in the chicken stock and chile sauce and bring to a boil.
  3. Reduce heat and bring rice to slow simmer. Cook for 18-20 minutes without removing the lid.


Most Helpful

Made this last night as a side to our dinner and it was so hot that we threw the whole batch away (and we like things spicy). Perhaps there is a type of Mexican red chile sauce that would have been more mild. I had an Asian one that I used.....If you are using an Asian red chile sauce, you will want to cut the sauce way back.

Dr. Jenny September 11, 2010

Made it yesterday: VERY good. I didn't use the chili pepper though, because I don't like spicy, but put one canned jalapeño pepper (without the seeds). I hope you don't mind, but "arroz" in Spanish is masculine, so it should be "Arroz Rojo." Thanks for sharing this delicious recipe!

MrsK June 02, 2010

Huoah! I might have made this a bit too hot for my own tastes but my guests loved it at mexican night! Really easy to make. TY

Lil' Chef Beth June 26, 2007

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