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Mexican Rice with Roasted Garlic

Close-up of a white bowl filled with vibrant, fluffy Mexican Rice with Roasted Garlic.
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This recipe provides instructions for making flavorful Mexican rice, or Arroz Rojo, enhanced with the deep, sweet flavor of roasted garlic.

Ingredients

Scale
  • 1 whole head garlic
  • 2 tablespoons olive oil, divided
  • 1 cup long-grain white rice
  • 1/2 medium white onion, finely chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups chicken broth or vegetable broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground cumin

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the top off the whole head of garlic to expose the cloves. Drizzle the exposed cloves with 1 teaspoon of olive oil. Wrap the head tightly in aluminum foil.
  2. Roast the garlic for 30 to 40 minutes, or until the cloves are soft and golden brown. Let it cool slightly. Squeeze the soft garlic pulp from the skins into a small bowl. Mash the pulp with a fork to create a paste. Set aside.
  3. Heat 1 tablespoon of olive oil in a medium saucepan or Dutch oven over medium heat. Add the rice and stir constantly for 5 to 7 minutes until the grains turn light golden brown. This step helps keep the rice fluffy.
  4. Add the chopped onion to the pan and cook until softened, about 3 minutes.
  5. Stir in the roasted garlic paste, diced tomatoes (with their liquid), cumin, and salt. Cook for 1 minute, stirring well to combine the flavors.
  6. Pour in the broth. Bring the mixture to a boil.
  7. Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer undisturbed for 18 minutes. Do not lift the lid during this time.
  8. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes.
  9. Remove the lid and fluff the rice gently with a fork before serving.

Notes

  • For best results, rinse the rice briefly under cold water until the water runs mostly clear, then drain well before toasting the grains.
  • If you prefer a deeper red color, add 1 tablespoon of tomato paste along with the cumin.
  • Serve this rice alongside tacos, enchiladas, or grilled meats.

Nutrition

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