Arroz Mexicano (Authentic Mexican Rice)
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Updated Jan 06, 2026, Published Nov 04, 2021
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This Arroz Mexicano recipe is a classic, budget-friendly Mexican side dish I grew up eating and still make in my kitchen today. It’s fluffy, never mushy, and made using the traditional method of toasting rice before simmering it in tomato and broth. If you’ve ever struggled with soggy or bland Mexican rice, this simple, reliable method will change everything.
In Mexico, there’s an old-fashioned saying: “If you can cook good rice, you can get married.”
Table of Contents
What Is Arroz Mexicano?
Arroz Mexicano, also known as Mexican red rice or arroz rojo, is a staple side dish served alongside tacos, enchiladas, grilled meats, and soups. Unlike plain white rice, it’s toasted in oil first, then simmered in a tomato-based broth, which gives it that signature color, flavor, and fluffy texture.
Mom and I love the recipe so much that it made its way into the first Muy Bueno cookbook.
Why You’ll Love This Recipe
- Authentic & traditional method used in Mexican kitchens
- Budget-friendly pantry staples you already have
- Fluffy, separate grains no mushy rice here
- Reliable every time with proven ratios and technique
- Perfect side dish for weeknights or fiestas
Ingredients & Substitutions
- Oil: Use a neutral oil for toasting the rice. Olive oil works, but avocado or vegetable oil are great alternatives.
- Rice: Long-grain white rice is best for fluffy, non-sticky Mexican rice. Brown rice requires different ratios and cook time.
- Broth vs. water: A mix of water and unsalted chicken broth adds more flavor, but all water works in a pinch.
- Tomato sauce: This gives Mexican rice its signature red color and flavor.
- Bouillon: Chicken or tomato bouillon both work. Bouillon is salty, so no additional salt is usually needed.
Optional additions: peas, carrots, corn, or a small piece of jalapeño for subtle heat.
👉 The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Arroz Mexicano
Step 1: Toast the rice. Heat oil in a saucepan and add the rice. Cook, stirring constantly, until the grains turn lightly golden. This step adds flavor and prevents mushy rice.
Step 2: Add aromatics. Stir in the onion and garlic and cook just until fragrant.
Step 3: Add tomato and liquid. Carefully pour in the tomato sauce and broth. Stir once, bring to a gentle boil, then reduce heat.
Step 4: Lower heat immediately after it comes to a boil, then cover and simmer for 10 minutes.
Step 5: Fluff and serve. Fluff gently with a fork and serve warm.
What this video of my mom making arroz rojo where she shares her best tips so yours comes out perfectly every single time.
Arroz Mexicano Expert Tips & Tricks
- Toast the rice until lightly golden, not dark brown. This step builds flavor and helps the grains stay separate. Over-toasting can make the rice dry.
- Use cold liquid to asustar al arroz (“scare the rice”). Starting with cold water (rather than boiling) helps the rice open up and cook evenly all the way through.
- Use a mix of water and broth for the best flavor. Chicken broth adds depth, but you can use all water if needed.
- Mind your measurements.
- If you’re using tomato bouillon, use ⅓ cup tomato sauce.
- If you’re using chicken bouillon, use ½ cup tomato sauce.
- Bouillon is salty, so additional salt is usually not needed.
- Stir once, gently, about halfway through cooking. This is how my mom does it. One gentle stir helps prevent sticking and ensures even cooking. Avoid frequent stirring, which releases starch and makes the rice gummy.
- Let the rice rest before fluffing. Once the liquid is absorbed, remove from heat and let it sit covered for 5 minutes so the final steam sets the texture.
- Always use long-grain white rice. Short-grain rice holds more starch and won’t give you fluffy, restaurant-style Mexican rice.
Serving Suggestions for Arroz Mexicano
Versatile and comforting, arroz mexicano is an essential part of our heritage, just like frijoles de la olla or homemade refried beans. These simple, budget-friendly side dishes find their way onto our dinner plates often. This Mexican rice pairs beautifully with nearly any main dish, especially chicken enchiladas, crispy ground beef and potato tacos, classic chiles rellenos, and hearty soups like caldo de pollo, caldo de res, or oxtail soup.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of broth or water to bring the rice back to life.
Frequently Asked Questions
This usually happens from too much liquid or stirring during cooking.
Yes, but add them sparingly so they don’t release excess moisture.
Yes. Reheat gently and fluff before serving.
Sure thing! Just make sure it’s a well-puréed salsa instead of a chunkier one. A popular brand is El Pato Hot Tomato Sauce.
The term “Spanish rice” is not used by Mexicans; the dish is simply referred to as “arroz Mexicano” or “Mexican arroz” (“Mexican rice”). Spanish rice gets its yellow color from saffron. Mexican rice, meanwhile, takes on a unique color thanks to the inclusion of tomato sauce. Spanish rice tends to be more firm, whereas Mexican rice is softer.
More Mexican Side Dish Recipes
If you tried this Arroz Mexicano or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Watch the 2-minute video to see exactly how we toast and cook the rice — perfect every time.
Summarize & Save This Content On
Arroz Mexicano (Authentic Mexican Rice)
Ingredients
- 1 tablespoon olive oil
- 1 cup long-grain rice
- ¼ cup chopped yellow onion
- 2 cloves garlic, chopped, or 1 teaspoon garlic powder
- 3 cups water or 2 cups water and 1 cup unsalted chicken broth, fresh or packaged
- 1/3 cup tomato sauce
- 1 tomato or chicken bouillon cube
Instructions
- Heat oil in a medium skillet over medium heat and add rice. Stir until rice is slightly browned. Remove skillet from the heat and add the onions and fresh garlic, if using. Stir until onions are translucent. (The pan is usually warm enough to cook the onions and fresh garlic, keeping them from burning.)
- Add water, chicken broth, if using, tomato sauce, bouillon cube, and garlic powder, if using. Stir and let mixture come to a boil; lower heat, cover, and simmer for 10 minutes. Stir gently after 10 minutes, cover, and let simmer for another 10 minutes. (If adding canned or frozen vegetables add them during the last 10 minutes.)
- After the final 10 minutes of cooking, turn heat off, fluff rice with a fork and cover again for another 3 to 5 minutes so liquid can finish absorbing.
Video
Notes
- Bouillon substitution: 1 bouillon cube equals 1 tablespoon of granulated bouillon. Bouillon is salty, so additional salt is usually not needed.
- Tomato sauce amount: If using tomato bouillon, use ⅓ cup tomato sauce. If using chicken bouillon, use ½ cup tomato sauce.
- Liquid tip: A mix of water and chicken broth gives the best flavor, but all water works if needed.
- Midway stir: Stir the rice once, gently, about halfway through cooking to prevent sticking. Avoid frequent stirring.
- Storage: Store cooled Mexican rice in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat with a splash of water or broth in the microwave or on the stovetop until warmed through.
- Freezing: Freeze in an airtight, freezer-safe container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe turned out absolutely delicious and was so easy to follow! It is just like I’ve made it for years but with a recipe that makes it easy to follow and share with others. My college aged son makes it all the time. The rice came out fluffy, flavorful, and perfectly seasoned. I loved the step of toasting the rice in olive oil first—it gave it that authentic, slightly nutty taste. Using a mix of water and chicken broth added depth, and the touch of tomato sauce gave just the right amount of richness without being overpowering.
I followed the instructions exactly and the timing was spot on—20 minutes of simmering plus the extra resting time made sure all the liquid absorbed beautifully.
This is a simple, versatile side dish that pairs well with just about anything— Definitely a recipe I’ll be making again and again!
Mexican rice is essential and this is a great fail safe recipe. My son uses this all the time. He is ready to get married based on his Mexican rice.
Loved this rice!! As close to restaurant rice as we’ve ever had. Added a little more granules and a pinch of salt, it was perfect!! Thank you so much. We love this recipe so much. We found out you have a cookbook!! We’re going to buy it that’s for sure. You’re amazing. Keep the good stuff coming please.
This recipe is perfect. It is my new way of cooking arroz. Mine is great, granted, yours takes it to flawless perfection of texture. Simple and easy. Yum.
Hi
My sister isn’t a cooker, but she was given a box of this rice and she has been searching the stores for it every since. She loves it. I would order her a case for Christmas if I knew where to find it. She has tried other brands, but they have fail . Where can I buy this box rice?
I make mine slightly different but I’m sure it tastes just as good. The secret my mom would say is to keep it covered while cooking and not to stir it. Once it’s done, let it rest a few mins in the pot.