Authentic Mexican Rice, also known as “Arroz Rojo,” is a classic side dish made with long-grain white rice, tomato, onion, garlic, and chicken broth. It’s fluffy, flavorful, and often served alongside tacos, enchiladas, or grilled meats. The rich red color and toasty flavor come from sautéing the rice before simmering it in a seasoned tomato mixture.

ingredients

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

long-grain white ricetomatoeswhite oniongarlic clovesvegetable oilchicken broth (or water with bouillon)saltcumin (optional)fresh cilantro (optional for garnish)

directions

Rinse the rice under cold water until the water runs clear to remove excess starch.

Blend the tomatoes, onion, and garlic into a smooth puree.

Heat oil in a large skillet over medium heat and add the rice. Sauté the rice, stirring frequently, until golden brown and fragrant.

Pour the tomato mixture into the skillet, being cautious as it may sizzle. Stir and let it cook for 2-3 minutes.

Add the chicken broth and salt. Stir once, then bring the mixture to a boil.

Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Garnish with chopped cilantro if desired.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Use diced carrots and peas for added color and texture.

Substitute tomato sauce for fresh tomatoes if needed.

Add a jalapeño or serrano pepper to the blend for a spicy kick.

Stir in cooked corn or bell peppers for extra flavor.

Top with crumbled queso fresco for a creamy finish.

storage/reheating

Store leftover Mexican Rice in an airtight container in the refrigerator for up to 5 days.Reheat on the stovetop with a splash of broth or water to restore moisture.For longer storage, freeze in a sealed container for up to 2 months. Thaw and reheat thoroughly before serving.

FAQs

What makes Mexican Rice different from Spanish Rice?

Mexican Rice typically uses a tomato-based broth and has a softer texture, while Spanish Rice may include saffron and has a different seasoning profile.

Why is my rice mushy?

Too much liquid or overcooking can cause mushiness. Make sure to use the correct ratio of liquid to rice and simmer gently.

Can I use brown rice?

Yes, but adjust the cooking time and liquid accordingly as brown rice takes longer to cook.

Do I need to rinse the rice?

Yes, rinsing helps remove surface starch and prevents the rice from becoming sticky.

Can I make this dish vegetarian?

Yes, substitute vegetable broth for chicken broth.

What kind of tomatoes work best?

Ripe Roma or plum tomatoes are ideal for a flavorful and smooth puree.

Is cumin necessary?

Cumin adds depth but is optional. Use it if you want a more robust flavor.

Why fry the rice first?

Toasting the rice enhances its flavor and helps create a fluffy texture by sealing the grains.

Can I make this in advance?

Yes, it reheats well and can be made ahead of time for meal prep or gatherings.

Can I use tomato paste?

Yes, a small amount of tomato paste can intensify the color and flavor—adjust liquid as needed.

Conclusion

Authentic Mexican Rice is a simple yet essential dish in Mexican cuisine, delivering both comfort and bold flavor in every bite. Whether served as a side or the base of a hearty meal, it brings warmth and tradition to your table. Once you master it, it’s sure to become a staple in your cooking routine.