Mexican Red Rice (Arroz Rojo)

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender

I've shared an epic green herbed roasted rice in my next book, The Perfect Blend, and I saved this Arroz Rojo recipe for the site. I love infusing grains with herbs and spices for flavor fever, and this Mexican red rice is deeeelicious!

The secret to getting a rich deep tomato flavor is blending together canned and sun-dried tomatoes, dry-toasting the rice, boosting the flavor with Massel chicken-flavored broth, and then stirring through some cilantro, green onions, lime juice, salt, and pepper.

Cooking your grains in broth infuses them with so much flavor, and when you use the Massel broth you don't need to add as much salt. Like most Aussies, I've grew up using Massel broth, and would never use anything else. This family-owned company is a household name in Australia, enjoying about 70% of the market. Why? Because the quality and flavor is superior to anything else on offer, and all of their products are gluten-free, vegan, and kosher.

I am so excited that Massel products (bouillon cubes, powder, and liquid) are now available in the United States, and I'm really proud to be their ambassador. I'm loving getting all of your emails about how much you love the product. For those of you who haven't tried it, use the store locator to find out where you can get Massel in your area or get it online from Amazon.

You can get Massel broth in concentrated liquid stock, bouillon cubes, handy travel 7's cubes, and all-purpose bouillon powder and seasoning. You can get Massel broth in three flavors - vegetable, chicken, and beef, and they are all vegan! The chicken broth literally tastes like it's made with chicken fat, but it is vegan. For those of you avoiding aliums (onions, leeks, scallions, shallots, chives, garlic) the Massel 7's cubes are allium-free.

Don't miss making this rice dish. It is incredible served with tacos, burritos, enchiladas, or the quesadillas I posted last week.

Disclaimer: I am an ambassador for Massel. But, my opinions are my own.

Mexican Red Rice (Arroz Rojo)

Mexican Red Rice (Arroz Rojo)

Serves 6 to 8 60 MINS

red sauce:

  • 1 cup (240ml) Massel chicken-flavored broth
  • 1 (15-ounce/425g) can diced tomatoes and their juices
  • 1/4 cup (22g) chopped sun-dried tomatoes (soft or packed in oil and patted dry)
  • 1 tablespoon ribbed, seeded, and minced jalapeño, plus more to taste
  • 1/4 teaspoon red pepper flakes, plus more to taste


  • 3 tablespoons grapeseed oil or extra-virgin olive oil
  • 2 cups (300g) diced yellow onion
  • 1 tablespoon minced garlic (about 3 cloves)
  • 3 cups (570g) brown basmati rice
  • 5 cups (1.2l) Massel chicken-flavored broth
  • 1/2 cup (20g) firmly packed finely chopped cilantro
  • 1/2 cup (40g) finely chopped green onions (white and green parts)
  • Splash of fresh lime juice, to taste
  • Celtic sea salt, to taste
  • Freshly ground black pepper, to taste
  1. To make the red sauce, throw all of the red sauce ingredients into the blender and blast on high for 30 to 60 seconds until smooth.
  2. In a Dutch oven over medium-high heat, sauté 2 tablespoons of the oil, with the onion, garlic, and a pinch of salt for about 5 minutes until the onions are soft and translucent. Stir in the rice, add the remaining tablespoon of oil, and sauté the rice for about 10 minutes until brown and toasted.
  3. Add the 5 cups of broth and red sauce, and stir to combine. Increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, until the liquid has been absorbed and the rice is cooked. (You may have to cook a bit longer, depending on your pot and stove.) Fluff with a fork, stir in the cilantro and green onions, and add lime juice, salt, and pepper to taste.

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak




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