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
- Rinse the Rice – Rinse the rice under cold water until the water runs clear. Drain well.
- Blend the Tomatoes – In a blender, puree the tomatoes with a bit of broth until smooth.
- Sauté the Rice – Heat olive oil in a pan over medium heat. Add the rice and cook, stirring frequently, until golden brown.
- Cook the Aromatics – Add the chopped onion, garlic, and jalapeño (if using) and sauté until fragrant.
- Add the Tomato Mixture – Stir in the blended tomatoes, tomato paste, and salt. Let it cook for a minute to absorb the flavors.
- 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.
- 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!
Print
Mexican Red Rice
- 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
- 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.