Red Rice

Recipe Ingredients:

Caldillo Rojo

Caldillo rojo means “little red broth.” It’s a thin tomato-based sauce commonly made from blended tomatoes, garlic, onion, and sometimes cumin or chicken broth. In Mexican cooking, it’s used as a flavorful cooking liquid instead of plain water. For rice, it: Adds color, builds savory depth, infuses every grain with tomato flavor and it’s lighter than pasta sauce and thinner than salsa.

Best Simple Substitute (Closest Flavor)

For 2 cups caldillo rojo, mix: 1½ cups tomato sauce, ½ cup chicken broth, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cumin (optional but recommended). Stir and use exactly like caldillo rojo in your rice recipe.

Goya Sazón

Goya Sazon seasoning is a spice blend that usually contains garlic powder, coriander, cumin, salt and annatto (for color). It adds warm earthy flavor, a vibrant orange-red color and that “restaurant-style” taste people love. It’s a shortcut seasoning that boosts flavor instantly.

Tomato Bouillon (Caldo de Tomate)

Tomato bouillon is a concentrated seasoning made from dehydrated tomato powder, salt, garlic & onion, chicken flavoring (in most brands) and spices. What it does in the recipe it boosts tomato flavor without adding extra liquid, adds savory depth, enhances color and balances acidity. It acts like a flavor amplifier for your rice.

Rice

Long-grain white rice (my personal favorite is Verde Valle Impegalbe, but other rice work as well) is ideal for Mexican-style rice because it stays separate and fluffy, it absorbs flavor without turning sticky, it holds its structure in pressure cooking. Short-grain rice releases more starch, which can make rice softer and stickier — better for risotto, not arroz rojo.

Oil

Oil is not just for cooking — it’s key to texture. When you toast rice in oil each grain gets lightly coated, starch is sealed, grains stay separate and you develop a subtle nutty flavor. Without oil, rice is more likely to clump. Best oils to use: coconut oil, olive oil, butter or even beef tallow.

Storage & Reheating Guide:

How to Store in the Refrigerator:

Let rice cool slightly (but don’t leave it out longer than 1 hour). Transfer to an airtight container. Store in the fridge for up to 4 days.

Tip: Spread rice out briefly before storing so it cools faster and doesn’t trap excess steam.

Can You Freeze It?

Yes! Mexican red rice freezes very well. Let rice cool completely. Portion into freezer bags. Flatten bags for easy stacking and quicker thawing. Freeze for up to 3 months.

Best Ways to Reheat:

Microwave (Quickest Method)

1. Place rice in a bowl.

2. Sprinkle 1–2 tablespoons water over it.

3. Cover with a damp paper towel.

4. Heat in 30–45 second intervals, stirring between rounds.

This restores moisture and prevents dryness.

Stovetop (Best Texture)

1. Add rice to a skillet.

2. Sprinkle a few tablespoons of water or broth.

3. Cover and heat on low for 3–5 minutes.

The steam brings it back to fluffy perfection.

Important Food Safety Tip:

Rice should always be refrigerated promptly. Cooked rice left at room temperature too long can develop bacteria. Reheat only once for best safety and quality.

FAQ

Why Is My Mexican Rice Sticky?

If your Mexican rice turns out sticky instead of light and fluffy, it’s usually because excess starch wasn’t removed or the grains absorbed too much moisture. Rice naturally contains surface starch, and if it isn’t rinsed thoroughly before cooking, that starch thickens as it heats and causes the grains to cling together. Skipping the step of toasting the rice in oil can also lead to stickiness, since the oil helps coat each grain and keeps them separate during cooking. In addition, using too much liquid, stirring too often, or lifting the lid while it simmers can release extra starch and disrupt the steaming process. For perfectly fluffy arroz rojo, rinse well, toast the rice until lightly golden, measure liquids carefully, and let it cook undisturbed.

Can I use brown rice?

Yes, but you’ll need to adjust cooking time and liquid. For stovetop: Increase liquid slightly (about ¼–½ cup more), simmer 35–40 minutes. For pressure cooker: Cook on high pressure for about 22–24 minutes, natural release 10 minutes. Brown rice will be firmer and slightly nuttier in flavor.

Can I make it without tomato sauce?

Yes! You have options: Blend fresh tomatoes with garlic and onion, use canned diced tomatoes (blended smooth), use tomato paste + water or use plain broth for a white version (arroz blanco style). The tomato gives it color and depth, but the rice will still cook beautifully without it.

Is Sazón necessary?

No, but it adds convenience and color. Sazón provides: Garlic, coriander, cumin, annatto (for color). If you don’t have it, simply season with: Garlic powder, cumin, salt and paprika or turmeric for color. You’ll still get delicious, flavorful rice.

Why does my rice come out mushy?

Mushy rice usually means too much liquid, cooking too long or natural release too long in a pressure cooker. Measure liquids carefully and let the rice rest before fluffing.

Nutrition Information (Estimated)

Based on 4 servings

Per Serving Approximate Values:

• Calories: 210–230 kcal

• Carbohydrates: 38–42g

• Protein: 3–4g

• Fat: 4–6g

Notes:

• Calories may vary depending on the brand of Sazón and tomato bouillon used.

• Using extra oil will increase fat and calorie content.

• If made vegetarian with vegetable bouillon, values remain very similar.

• Adding vegetables (peas, carrots, corn) will slightly increase carbs and fiber.

RED RICE

Quick & Easy

Servings: 4 servings

Prep Time: 5 minutes

Cook Time: 14 minutes (4 min pressure + 10 min natural release)

Total Time: about 20 minutes

Ingredients:

• 1 cup rice (Verde Valle is my personal favorite)

• 1 cups caldillo rojo (tomato sauce)

• 1 cup water

• 2 packets Sazón Goya

• 1 tablespoon tomato bouillon

• 1 tablespoon oil

Pressure Cooker Instructions:

• Rinse the rice under cold water until mostly clear. Drain well.

• Turn pressure cooker to sauté mode (or use a pan). Add oil and rice. Cook, stirring constantly, until grains turn lightly golden and smell nutty (about 3–5 minutes).

• Pour in caldillo rojo, water, Sazón packets, and tomato bouillon. Stir gently.

• Seal lid and cook on High Pressure for 5 minutes.

• Natural release for 10 minutes, then release remaining pressure.

• Fluff and rest 2–3 minutes before serving.

Tips:

• Toasting the rice adds a deeper, slightly nutty flavor and keeps grains separate (Arroz Verde Valle Impegable works very well).

• For extra aroma, sauté a tablespoon of minced onion or garlic with the rice before adding liquids.

• If you like firmer rice → reduce water by ¼ cup.

• For softer rice → add ¼ cup extra liquid.

• Add peas, carrots, or corn before cooking for a complete side dish.

Stovetop Instructions:

• Rinse the rice under cold water until mostly clear. Drain well.

• Heat oil in a medium pot over medium heat. Add rice and stir constantly for 3–5 minutes until lightly golden and fragrant.

• Carefully pour in caldillo rojo, water, Sazón, and tomato bouillon. Stir gently to combine.

• Once boiling, reduce heat to low.

• Cover with a tight-fitting lid and cook for 18–20 minutes. Do not lift the lid while cooking.

• Turn off heat and let sit (covered) for 5 minutes. Fluff with a fork before serving.