This authentic Mexican Rice recipe, a.k.a. Arroz Rojo or Arroz Mexicano, is a staple in Hispanic cooking and makes the perfect side dish for virtually any meal. Better yet, you probably have everything you need to make this easy Mexican red rice on hand already!

Mexican Rice (Arroz Mexicano) in a hand painted terracotta serving pot with a handle on a white crocheted doilie.

In Mexico, there’s an old-fashioned saying: “If you can cook good rice, you can get married.”

If you’re serious about brushing up on your Mexican basics, learning how to make arroz rojo is a must. In fact, this side dish is one of the first recipes my mother learned to cook when she was a little girl! It’s an essential piece of our heritage, like frijoles de la olla or refried beans, these basic side dishes find their way onto our dinner plates often.

My mom’s homemade Mexican rice recipe is amazing, so it has also become my go-to recipe. It’s no surprise since she learned from the best — my grandma Jesusita! Mom and I love the recipe so much that it made its way into the first Muy Bueno cookbook.

What is Arroz Rojo Mexicano?

You know the ubiquitous orangey-red Mexican restaurant rice? Arroz rojo is that beloved side dish, and I’m going to teach you how to make it at home. 

While red Mexican rice ingredients vary from family to family, the core remains the same — it’s made by simmering toasted rice with tomato sauce, aromatics like garlic and onion, and flavorful broth. The resulting side dish is light, brightly colored, and deliciously savory with a hint of sweetness.

Why You’ll Love This Recipe For Mexican Red Rice 

  • Budget-friendly: You only need a handful of pantry staples to make my family’s Mexican arroz rojo recipe, most (or all) of which I’d bet you keep stocked.
  • Meal-prep friendly: Arroz Mexicano refrigerates well, making it great for meal-prepping and batch-cooking. 
  • Versatile: This simple Mexican rice recipe pairs perfectly with nearly any of your favorite main dishes, especially enchiladas, tacos, chiles rellenos, and soup.

Ingredients & Substitutions

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

flat lay shot of the ingredients needed to make arroz rojo Mexican rice measured out on a white table and wooden cutting board.
  • Olive Oil: For toasting the rice and sautéing the onion and garlic. Feel free to swap in another light-tasting oil like avocado oil instead.
  • Long-Grain Rice: Long-grain white rice is best for its non-sticky texture and fluffy outcome. I suggest opting for white rice over brown, as it cooks much more quickly. 
  • Yellow Onion: I usually reach for a sweet yellow onion, but you’re welcome to use white onion.
  • Garlic Cloves: I prefer the flavor of sautéed garlic here, but you can swap in 1 teaspoon of garlic powder if necessary.
  • Water + Unsalted Chicken Broth: Using some chicken broth improves the flavor of this Mexican red rice recipe, but you can use all plain water instead.
  • Tomato Sauce: This addition is what gives restaurant-style Mexican rice its signature red hue. Note that the amount you add will vary depending on whether you use chicken or tomato bouillon. 
  • Bouillon Cube: You can use either chicken or tomato bouillon. If you only have powdered bouillon granules, 1 bouillon cube is the equivalent of 1 tablespoon of granulated bouillon. This ingredient is naturally very salty, so you won’t need additional salt.

How to Make Arroz Mexicano

If you have ever tried to make Mexican rice you know that it can be a bit of a challenge. I know I have had failed attempts with it being crunchy or sticky (and Mom has, too!). While the trial-and-error process is all a part of the joy of cooking, we filmed a video of my mom making arroz rojo where she shares her best tips so yours comes out perfectly every single time.

While I encourage you to watch the video, I’m also going to break it down step-by-step so you can understand each part of the process. Without further ado, let’s get to it!

Step 1: Toast rice. Heat oil in a medium skillet over medium heat and add rice. Stir until rice is slightly browned. 

process shot showing the rice being toasted in a pan.

Step 2: Sauté onions and garlic OFF the Heat. Remove the skillet from the heat, and add the onions and fresh garlic. Stir until onions are translucent.

Step 3: Add liquids. Add 2 cups water first, and stir to incorporate. Add the chicken broth (or another cup of water), tomato sauce, bouillon cube, and garlic powder. Stir, and bring to a boil. 

process shot showing the water being poured into the pan after adding the onions and garlic off heat.

Step 4: Lower heat immediately after it comes to a boil, then cover and simmer for 10 minutes. 

Step 5: Stir & simmer again. Stir gently after the first 10 minutes of simmering, cover, and let simmer for another 10 minutes. (If adding canned or frozen vegetables, add them at this stage.)

Step 6: Fluff & cover. After the final 10 minutes of cooking, turn the heat off, fluff rice with a fork, and cover again for another 3 to 5 minutes so the liquid can finish absorbing. 

Step 7: Serve arroz rojo mexicano warm with some chopped cilantro, and enjoy!

closeup shot of a skillet filled with red arroz mexicano.

Optional Variations

While I think this is the best Mexican rice recipe around, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:

  • Spicy Mexican rice: Want to add a little heat to your plate? Feel free to add diced green chiles like serranos or jalapeños to the pot when you sauté the onions and garlic. 
  • Vegan Mexican rice: If you want to keep this arroz rojo recipe completely plant-based, opt for vegetable broth or water in place of the chicken broth and use vegan tomato bouillon. 
  • Add Veggies: Add veggies like diced carrots, peas, and corn, if desired. Simply stir fresh veggies in during the last 10 minutes of cooking or add frozen veggies at the very end when the rice is resting. 
  • Mexican Brown Rice: You can swap in long-grain brown rice if you’d like, but note that the cook time will nearly double. You may also need to add an extra splash of rice or water after the first simmer if it looks too dry.

Expert Tips & Tricks

Making Mexican rice is pretty simple, but I have a few hard-earned lessons to share so you don’t make the same mistakes:

  • Don’t walk away during the rice toasting step. Toasting the rice adds tons of nutty flavor, but it can go from golden brown deliciousness to acrid and burnt in a heartbeat. 
  • Don’t let the garlic burn! Much like toasting the rice, sautéing the garlic adds flavor, but let it go too far and you’ll end up with a bitter taste. Removing the pan from heat helps, as does stirring constantly. 
  • Use cold water to asustar al arroz or “scare the rice” and open it up. Starting with cold water (rather than boiling) helps to ensure that the rice cooks evenly all the way through.
  • Use a mix of water and broth for the best flavor.
  • Mind your measurements. If you are using tomato bouillon (instead of chicken) use ⅓ cup of tomato sauce. If you use chicken bouillon, use ½ cup of tomato sauce. 
  • Patience is a virtue. My mom always says that the key to good arroz is patience. Don’t rush any of the steps and it’ll come out perfectly every time!

Don’t forget to watch my mom make Mexican rice so you can see how these tips apply in real time!

Serving & Topping Suggestions

It’s commonly paired with either frijoles de la olla or refried beans. If you’re looking for a side dish that will go with all your favorite Mexican recipes, arroz rojo is a classic! 

Storage, Freezing, and Reheating Instructions

  • Store leftover cooled Mexican rice in an airtight container in the fridge for up to one week.
  • Freeze this homemade Mexican rice in an airtight, freezer-safe container or plastic bag for up to 3 months.
  • Reheat from chilled or frozen with a little water or chicken broth in the microwave or a pot on the stove for a couple minutes, stirring periodically, until it’s warmed through.
spoon in a small terracotta serving pot with a handle that is filled with red Mexican rice (arroz rojo).

Frequently Asked Questions

What is Mexican rice?

Most often, when people think of “arroz Mexicano” or “Mexican rice” they think of the orange-hued side dish that is served at Mexican restaurants. This dish is also known as arroz rojo (red rice) or colloquially as just arroz. This is a long-grain rice dish with tomatoes, garlic, onions, and other flavorings, depending on the family recipe.

However, there are multiple rice-based dishes in Mexican cuisine, so you may also be thinking about green rice made with salsa verde or hatch chiles, the bright cilantro lime rice popularized by Chipotle, the deliciously hearty meal known as arroz con pollo, or even rice-based desserts like arroz con leche.

Is arroz rojo healthy?

Since this recipe is made with very little fat, is enriched by vegetables (tomatoes, onions, and garlic), and long-grain white rice itself is a low-fat food with moderate protein content (4 grams per cup), I’d consider it a relatively healthy choice! That said, please consult with a nutrition professional to make any dietary decisions. 

Why did my Mexican rice get mushy?

Oops! Sounds like one of two things happened: either you a.) added too much water/liquid, so the ratio was off, or b.) you overcooked the rice. It’s important to not “eyeball” measurements with rice and liquid, as the rice grains can only absorb so much. Make sure to use a dry measuring cup for the rice and a liquid measuring cup for the broth, water, and tomato sauce.

Also, remember that you need to bring the rice to a boil for just a second before turning the heat way down. I suggest using a pot with a clear lid so you can see what’s going on — you should only have a few tiny bubbles happening during the simmer stage. If it’s simmering too hard, it can cause the grains to break open which can lead to a wet, mushy consistency. 

The last potential issue is you used the wrong variety of rice. Make sure to reach for long-grain varieties, which are less starchy and separate into individual grains when cooked, unlike short-grain rice that becomes sticky. 

Is Mexican rice spicy?

Not usually, no. But some families like to add some heat, so it really depends. (If you’re someone who likes their food spicy, jump back up to the Optional Variations section to learn how to add some fire to your rice.)

What is the best rice for Mexican rice?

The most authentic option is plain long-grain white rice. You can also use basmati or jasmine rice, though these varieties have their own perfume and flavor that they’ll bring to the table. Don’t use short-grain starchy varieties or you’ll end up with a mushy consistency. 

How to make Mexican rice without tomato sauce?

You need tomatoes of some sort to make this recipe for authentic Mexican rice, but if you’re out of tomato sauce you might have another variety in your pantry that can be used. For example, whole tomatoes are typically packed in tomato sauce, so you can drain the tomatoes and just use the sauce. Alternatively, try puréeing whole peeled tomatoes in a food processor or blender. You can also mix tomato paste with water until you achieve the proper saucy consistency. 

Is Mexican rice gluten-free?

While I can’t speak for all recipes, generally speaking, YES. Just make sure your bouillon cubes are gluten-free and make sure to prevent any cross-contamination in the kitchen. 

Can I add vegetables to this arroz mexicano?

Yes! I like adding a frozen medley of carrots, corn, and peas, but fresh will also work. Avoid wet vegetables so that there’s not a lot of excess moisture in the cooked rice, which would make it gummy.

Can I use salsa instead of tomato sauce?

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.

What’s the difference between Spanish rice and Mexican rice?

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

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Mexican Rice (Arroz Mexicano)

Mexican Rice Arroz Mexicano

4.93 (26 ratings)
This easy side dish is one of the first recipes my mother learned to cook when she was a little girl. It is a staple in most Mexican kitchens, and has such a wonderful aroma while it’s cooking.
Print Pin Rate
Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

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

  • 1 bouillon cube is the equivalent of 1 tablespoon of granulated bouillon.
  • You can use rice as a filling for a burrito bowl or a as a classic Mexican side dish.
  • Store leftover cooled Mexican rice in an airtight container in the fridge for up to one week.
  • Reheat from chilled or frozen with a little water or chicken broth in the microwave or a pot on the stove for a couple minutes, stirring periodically, until it’s warmed through.
  • Freeze this homemade Mexican rice in an airtight, freezer-safe container or plastic bag for up to 3 months.
Calories: 112kcal, Carbohydrates: 20g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 527mg, Potassium: 138mg, Fiber: 1g, Sugar: 1g, Vitamin A: 44IU, Vitamin C: 7mg, Calcium: 14mg, Iron: 1mg
Author: Yvette Marquez
Course: Side Dish
Cuisine: Mexican