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.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
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.
Thank you for posting, it’s one of the simplest dish but only gets better the more you make it! I love adding a little cumin to my rice, along with cilantro.
I like to sub the tomato sauce with a can of Rotel tomatoes .
Hello thank you for posting this! Good Mexican rice is my favorite! One question though, about the chicken boullion. The recipe says 1 – 3.1 oz. boullion cube. I have never seen such a large size cube. I only have these small cubes which make an equivalent of 8 oz. of broth. Would you recommend using more than one of these? If so, how many? I did click the link you had next to the ingredient listed in the recipe. It took me to Amazon and the product said “extra large cubes” but it didn’t specify how many ounces the cubes were and I wasn’t sure if I should buy it. Would you please kindly clarify? Thank you very much.
Hi Sherry! Thank you for your question. I have updated the link to the appropriate size. 1 bouillon cube is the equivalent of 1 tablespoon of granulated bouillon.
This is the BEST Mexican rice ever! I have had my own versions of Spanish rice but cooked the Chile Rellenos recipe in the Muy Bueno cookbook so I decided to cook the rice too. I am in LOVE with this rice recipe. I will never make another recipe again. And it was so easy to make and came out perfect. Everyone loved it! I made little rice tacos the next day! Thank you to Mama for sharing this recipe.
Simple and wonderful! I’ve made it before and it was just “okay” but this recipe was wonderful! I followed the recipe with no changes. I used basmati rice and the amount of liquid was perfect.
I’m curious — you leave out comino (cumin). For us in San Antonio and my Valley familia, comino is essential to Mexican rice.
Have you tried adding it? The flavor with the rice is so delicious. I also had to practice several times before I got it just right. Now, I don’t need to measure — I just eyeball it the way my mother and grandmothers did! My mother also added bell pepper, but I’m not a big fan, so I leave it out. I just discovered your site, so looking forward to trying your recipes. I love seeing how others are documenting Mexican and Tex-Mex recipes. I’ve been using a copy of a typed cookbook my aunt passed on to me many years ago. It came from her sister in law, and has all the basics!
I’ve always struggled with making good arroz. This turned out perfect! Identical to my mom’s recipe, except that she used less liquid.
I had to laugh when Vangie said that the key was “patience.” Exactly what my mom always told me!
Thanks for the recipe, & the reminder to be patient.
Best arroz I’ve ever made! But mine came out a little mushy still. What am I doing wrong?
Jasmine, the rice came out mushy because the recipes calls for 3 cups of liquid for one cup of rice which is alot of liquid. Try the recipe again, but this time with 2 cups of liquid for one cup of rice. good luck
So I’ve always felt that if someone can make good Mexican rice it’s the sign of a good cook. I’ve never been able to do it. I followed your recipe exactly as written and it is PERFECT! I’ve never been this excited about my rice and I’ll be sure to follow it every time!! Almost as good as my Mom’s. 😉 P.S. I am also from El Paso and love your blog!
It’s always been hard to cook Mexican rice for me, too – but, hopefully, with this guide, I’m going to improve! Thanks for sharing it 🙂