Mexican Red Rice

Mexican Red Rice, also known as Arroz Rojo, is a flavorful and vibrant side dish made with long-grain rice, tomatoes, onions, and spices. It’s a staple in Mexican cuisine and pairs perfectly with tacos, enchiladas, grilled meats, or beans. This easy-to-make rice is cooked to fluffy perfection with a rich tomato base, making it a must-have for any Mexican-inspired meal.

Why You’ll Love This Recipe

  • Authentic Flavor – Tastes just like traditional Mexican restaurant rice.
  • Easy to Make – Simple ingredients and minimal effort.
  • Versatile Side Dish – Goes well with a variety of Mexican meals.
  • Fluffy and Delicious – Cooking technique ensures light, non-sticky rice.
  • Customizable – Add veggies, beans, or proteins to make it a meal on its own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Long-grain white rice
  • Roma tomatoes (or canned tomato sauce)
  • Onion (finely chopped)
  • Garlic (minced)
  • Chicken broth (or vegetable broth for a vegetarian version)
  • Tomato paste (for extra color and richness)
  • Jalapeño or serrano pepper (optional, for spice)
  • Olive oil
  • Salt
  • Ground cumin (optional, for extra depth)
  • Fresh cilantro (for garnish)

Directions

  1. Rinse the Rice – Rinse the rice under cold water until the water runs clear. Drain well.
  2. Blend the Tomatoes – In a blender, puree the tomatoes with a bit of broth until smooth.
  3. Sauté the Rice – Heat olive oil in a pan over medium heat. Add the rice and cook, stirring frequently, until golden brown.
  4. Cook the Aromatics – Add the chopped onion, garlic, and jalapeño (if using) and sauté until fragrant.
  5. Add the Tomato Mixture – Stir in the blended tomatoes, tomato paste, and salt. Let it cook for a minute to absorb the flavors.
  6. Simmer the Rice – Pour in the broth, bring to a boil, then reduce heat to low. Cover and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  7. Fluff and Serve – Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Garnish with fresh cilantro and serve!

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Spicy Version – Add extra jalapeños or chipotle peppers.
  • Vegetable-Loaded – Stir in peas, carrots, or corn for added texture.
  • Brown Rice Option – Use brown rice but increase the cooking time by 10-15 minutes.
  • One-Pot Meal – Mix in shredded chicken or black beans for a complete dish.
  • Cilantro Lime Rice Twist – Add fresh lime juice and extra cilantro for a tangy kick.

Storage/Reheating

  • Refrigerator – Store in an airtight container for up to 4 days.
  • Freezer – Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating – Warm in a pan with a splash of broth or microwave with a damp paper towel to retain moisture.

FAQs

Why is my rice mushy?

Too much liquid or stirring while cooking can make it mushy. Use the right rice-to-liquid ratio and let it steam undisturbed.

Can I use brown rice?

Yes, but increase the cooking time to about 35-40 minutes.

Is Mexican red rice the same as Spanish rice?

They’re similar, but Mexican red rice uses a tomato base, while Spanish rice often includes saffron.

What type of rice is best?

Long-grain white rice works best for a fluffy texture.

Can I make it in a rice cooker?

Yes! Toast the rice in a pan first, then transfer everything to a rice cooker and cook as usual.

How do I make it less spicy?

Omit the jalapeños and use mild tomato sauce instead.

Can I use canned tomatoes?

Yes! Use canned diced tomatoes or tomato sauce for convenience.

Why do I need to toast the rice?

Toasting adds a nutty flavor and helps keep the rice from becoming too sticky.

Can I make this ahead of time?

Yes! Cook it a day ahead and reheat it with a little extra broth.

What dishes go well with this rice?

It pairs well with tacos, enchiladas, grilled meats, or refried beans.

Conclusion

Mexican Red Rice is a flavorful, easy-to-make side dish that adds a delicious touch to any meal. Whether you’re serving it alongside tacos, burritos, or grilled meats, this fluffy, tomato-infused rice is sure to be a hit. Try this simple recipe and bring authentic Mexican flavors to your table!

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Mexican Red Rice

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  • Author: clara
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican

Description

This Mexican Red Rice, also known as Arroz Rojo, is a classic side dish made with rice, tomatoes, and flavorful seasonings. Light, fluffy, and full of authentic Mexican flavor, it’s the perfect accompaniment to tacos, enchiladas, or grilled meats.


Ingredients

Units Scale
  • 1 cup long-grain white rice
  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken broth (or vegetable broth for vegetarian)
  • 1 (8 oz) can tomato sauce (or 2 medium tomatoes, blended)
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1/2 tsp chili powder (optional, for a little heat)
  • 1/2 cup frozen peas (optional)
  • 1/4 cup chopped fresh cilantro (for garnish)
  • 1 lime, cut into wedges (for serving)

 


Instructions

  • Rinse the Rice:

    • Rinse the rice under cold water until the water runs clear. Drain well.
  • Toast the Rice:

    • Heat oil in a medium saucepan over medium heat.
    • Add the rice and cook, stirring frequently, until golden brown (about 3-5 minutes).
  • Sauté the Aromatics:

    • Add chopped onion and garlic, cooking for another 2 minutes until fragrant.
  • Add the Liquids & Seasonings:

    • Stir in tomato sauce, broth, salt, cumin, black pepper, and chili powder.
    • Bring to a gentle boil.
  • Simmer the Rice:

    • Reduce heat to low, cover, and let it cook for 18-20 minutes, or until the liquid is absorbed.

 

  • Fluff & Serve:

    • Turn off the heat and let the rice sit covered for 5 minutes.
    • Fluff with a fork, stir in peas (if using), and garnish with fresh cilantro.
    • Serve with lime wedges for extra flavor!

Notes

  • For Extra Flavor: Use chicken broth instead of water and add a pinch of smoked paprika.
  • Make it Spicy: Add diced jalapeños or a dash of hot sauce.

 

  • Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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