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Just a few simple ingredients that you probably already have are all it takes to make authentic Red Mexican Rice (Arroz Rojo Mexicano). The key is blending the vegetables so they get absorbed as the white rice cooks, giving it its distinct color.

A white bowl filled with red colored rice


This was the first recipe I created in 2015 for my Mexican food category.  It gets its distinct color from a traditional cooking process. The blend of fresh tomatoes, onions, garlic, and chicken stock (or chicken broth), the rice absorbs both the vibrant color and rich flavors. Tomato paste (called tomato puree in some countries) is also an option when tomatoes are not in season.

Table of contents

A spoonful of red Mexican rice

Spanish Rice and Mexican Rice  Difference

Mexican rice and Spanish rice are often used interchangeably, but they have some key differences:

Mexican Rice 

  • Color: Reddish-orange
  • Ingredients: Typically made with white rice, tomatoes or tomato sauce, garlic, onions, sometimes peas and spices like cumin.
  • Texture: Fluffy and light.
  • Flavor: Slightly tangy and savory due to the tomato base.
  • Common Pairings: Served as a side dish with Mexican meals like tacos, enchiladas, and fajitas.

Spanish Rice 

  • Color: More golden or yellow.
  • Ingredients: Uses saffron for color and flavor, along with broth, garlic, and onions.
  • Texture: Often firmer or heartier.
  • Flavor: Earthy and aromatic from the saffron.
  • Common Pairings: Found in Spanish cuisine, often served with seafood dishes like paella.

Best Rice for Rojo Arroz Mexicano

To keep this an authentic Mexican dish, long-grain white rice is best because it stays fluffy and doesn’t clump together.

Avoid short-grain rice, as it tends to be stickier and won’t fluff and give you the Mexican rice texture, mushy rice is not the goal here. Brown rice can be an option, but the texture will be more on the firmer side. Always rinse your rice before cooking to remove excess starch for the best results!

A bottle of broth, white rice, tomatoes, onion, garlic and cilantro

Red Mexican Rice (Arroz Rojo Mexicano) Ingredients

  • Ripe tomatoes 
  •  Yellow onion
  •  Garlic
  •  Chicken broth/stock or vegetable broth/stock 
  •  White long grain rice
  • Cilantro
  • Salt

Secret to Best Tasting Mexican Rice

Toasting the rice is an essential step that enhances its flavor, imparting a subtle nutty depth. Coating the dry rice grains in oil helps prevent sticking, ensuring a light, fluffy texture while also adding a little golden color. This is done over medium heat to avoid burning the rice and ensuring it doesn’t stick to the bottom of the pot.

Mexican Rice in the Instant Pot

To make the process even faster, you can cook this rice in the Instant Pot. It’s even better if yours has the browning feature, so you don’t have to dirty a pan to toast the rice. Simply follow the manufacturer’s instructions for cooking rice.

How to Serve Mexican Red Rice

This is a staple at Mexican restaurants. It’s the perfect side dish served with Mexican cuisine dishes like tamales, meats, and chile rellenos, alongside Refried Beans. It is also popular in the United States, served with many Tex-Mex dishes like Fajitas, Tacos, Burritos, and as the base for burrito bowls.

Mexican rice garnished with chopped cilantro

Leftover Rice

Any leftovers will keep in an airtight container with a tight-fitting lid, refrigerated, and should be eaten within 5 days.

Reheating Rice

Place the rice in a heavy pot on the stove and sprinkle with a little liquid (water or broth). Heat over medium heat, stirring gently and occasionally to prevent scorching. Reduce the heat to the lowest setting, cover, and let the rice steam until it’s completely heated through, then fluff with a fork.

In the Microwave

Place the rice in a microwave-safe dish. Sprinkle with a little water. If desired, add a few knobs of butter or a drizzle of olive oil to prevent sticking and add flavor. Depending on the amount you’re reheating, cover and microwave on high for approximately 1 to 2 minutes. Gently fluff the rice and return it to the microwave for another 1 to 2 minutes or until the rice is completely heated through.

If you made this Easy Mexican Rice Recipe, please leave a star rating in the recipe. You can also leave a comment below or ask a question.

Yield: 4

Red Mexican Rice (Arroz Rojo Mexicano)

A closeup showing grains of rice colored with red tomatoes

Ripe tomatoes, onion, garlic and chicken stock is blended and this is the flavorful liquid that cooks the rice.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3 ripe medium tomatoes roughly chopped or 8 tablespoons tomato paste/concentrate
  • ¾ cup (95 grams) yellow onion, roughly chopped
  • 1 clove garlic, peeled
  • 1 cup (236 m) chicken or vegetable stock (plus more if needed)
  • 1 tablespoon vegetable oil
  • 1 cup (200 grams) long grain white rice, rinsed well
  • ½ teaspoon salt
  • 1 tablespoon fresh cilantro, chopped

Instructions

  1. Add the tomatoes (or paste), onion, garlic and chicken stock to a blender and pulse until the vegetables are well blended. If it foams, skim the top. You want to yield 1 cups (236 ml) of liquid. Set aside.
  2. To a large saucepan add the oil and heat over medium heat.
  3. Stir in the rice until it smells nutty, about 2 minutes. Don’t let it brown! You just want to toast it.
  4. Pour in the tomato liquid and salt, stir well to combine. Cover with a lid and cook for 15 minutes (or according to package directions depending on what rice you use). Check often and stir to prevent sticking on the bottom. When you start to see the liquid evaporate, check for doneness. Add more water if needed and cook just until all the liquid is absorbed. Remove immediately from the heat.
  5. Add the chopped cilantro a mix with a fork to fluff up the rice. Serve warm.

Notes

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 139Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 357mgCarbohydrates 21gFiber 2gSugar 5gProtein 4g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Mexican / Category: Side dishes