Arroz Rojo (Mexican Rice)
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on Nov 04, 2021, Updated May 03, 2024
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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!
Table of Contents
- What is Arroz Rojo Mexicano?
- Why You’ll Love This Recipe For Mexican Red Rice
- Ingredients & Substitutions
- How to Make Arroz Mexicano
- Optional Variations
- Expert Tips & Tricks
- Serving & Topping Suggestions
- Storage, Freezing, and Reheating Instructions
- Frequently Asked Questions
- More Mexican Side Dish Recipes
- Mexican Rice Arroz Mexicano Recipe
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.
- 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.
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.
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!
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!
- Burritos: Use this easy Mexican rice as a filling for a burrito or in a burrito bowl.
- Classic Mexican side dish: It goes great with enchiladas, picadillo, chicken mole, or pork green chile.
- Serve with soup: Add a spoonful of Mexican rice to your bowl of caldo de pollo or caldo de res.
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.
Frequently Asked Questions
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.
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.
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.
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.)
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.
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.
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.
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.
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
- Frijoles de la Olla
- Cilantro Lime Rice
- Creamy Zucchini, Corn, and Poblanos Rajas
- Mexican Macaroni Salad
- Grilled Cactus Salad
Have you made this homemade Mexican rice recipe in your own kitchen? Please be sure to rate and review it below!
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Mexican Rice Arroz Mexicano
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.