This dairy free Mexican rice is an authentic recipe which calls for only a handful of ingredients. Serve with meat, chicken, or fish.
Mexican rice or arroz Mexicano is very similar to arroz rojo (red rice), sometimes called Spanish rice. In fact, they are so similar, I wasn’t sure they weren’t the same dish.
They both originated in Mexico (despite arroz rojo being called Spanish rice) and the ingredients are almost identical.
However, after reading quite a few Mexican recipes and seeing both side dishes listed separately and under different names, I’ve come to the conclusion they are in fact two different - albeit similar - dishes.
The one notable difference between arroz Mexicano and arroz rojo seems to be the addition of vegetables.
Arroz rojo is pretty much just rice cooked in salsa roja (red sauce), whereas Mexican rice also calls for peas and carrots.
It is worth noting that both side dishes are very popular in Mexico and Mexican restaurants. If you are making a Mexican themed dinner, you can choose between the two or use both.
By the way, one of my favorite things about this dairy free Mexican rice is that it is a waste not want not recipe.
If you have soft tomatoes, they are perfectly fine to use here. Also, if you have leftover restaurant style salsa you can use it here instead of the sauce.
However, make sure that it is only mildly spicy, if spicy at all.
HOW TO STORE RICE
Transfer the cooled, cooked rice into an airtight storage container or a resealable plastic bag. Make sure to remove as much air from the bag as possible before sealing it.
Store in the refrigerator for 3 to 5 days.
HOW TO FREEZE RICE
Transfer the cooled, cooked rice into a resealable freezer bag, making sure to remove as much air from the bag as possible before sealing.
Store for up to 6 months. After that, it is still safe to eat, but the quality begins to degrade.
REHEATING RICE
FROM THE FRIDGE
When reheating, place the rice in a pot, sprinkle a teaspoon of water over the top to help loosen stuck, dried grains, then place.
Heat over medium heat, stirring constantly to keep the grains moving, but be careful not to mash them.
FROM FREEZER
Frozen grains can be added directly to hot dishes like stir-fries. If you’re planning on eating it on its own, follow the steps above.
Mexican rice vs Spanish rice
The main differences are that while Spanish rice is yellow and stickier than Mexican rice, Mexican rice is red and fluffier.
Other rice recipes you may like:
Dairy Free Mexican Rice
Mexican rice, which is essentially arroz rojo (red rice) with peas and carrots.
Ingredients
Sauce
- 2 tomatoes
- ½ medium white onion
- 1 garlic clove
Rice
- 2 tablespoons oil
- 1 cup rice, sorted and rinsed well (200 grams)
- 1 medium carrot finely, chopped
- ½ cup peas (75 grams)
- 1 serrano pepper, optional
- Salt
Instructions
- Using a blender, puree the tomatoes, onion, and garlic. Measure to make sure you have two cups of sauce. If you have more than that, remove the remaining sauce. If you have less, add water.
- Heat the oil in a pot and add the rice. Stir constantly until the rice gets golden brown. About 3 minutes.
- Add the sauce and bring to a boil. Reduce to a simmer. Add the carrot, peas, serrano pepper if desired, and salt to taste.
- Cook for 15 minutes or until the sauce has cooked completely into the rice.
- If the rice still looks wet after the sauce is gone, cover the pot and let it sit. Stir every 5 minutes or so until the rice absorbs the moisture and the rice isn’t sticky.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 125Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 126mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 3g
Luis Olvera Park
Sunday 7th of June 2020
Elissabeth you nailed it! Thanks for sharing. I’m from Mexico and I can say that your recipe is simple and to the point, explaining some context behind it, love it! Maybe you've done this before but here’s a little tip I love. Right after you turn off the fire or one minute before, put in a few branches of rinsed cilantro and cover. The heat and steam will bring the herby essence. Then 5 min later, fluff with a fork and discard the cilantro branches. Enjoy!!!
ElissaBeth
Monday 8th of June 2020
Thanks for the tip :) I'll have to try it one day