Introduction
If there’s one side dish that knows how to steal the spotlight, it’s Mexican Red Rice. Often known as Arroz Rojo in Mexico, this dish is the vibrant, tomato-kissed companion to enchiladas, tacos, grilled meats, and just about anything that needs a little Latin love. It’s flavorful, fluffy, and oh-so-comforting.
In this blog post, we’re diving into everything you need to know about making the perfect Mexican Red Rice—from the ingredients you’ll need to the best pro tips for making it restaurant-worthy at home. Whether you’re new to Mexican cooking or already obsessed, this guide is your new rice bible.
So grab your apron and let’s get cooking. This recipe is more than just rice—it’s tradition on a plate.
What Is This Recipe?
Mexican Red Rice is a traditional Mexican side dish made with white rice sautéed in oil and simmered in a savory blend of tomatoes, onions, garlic, and broth. What makes it red? The tomatoes or tomato sauce, which lend both color and flavor. This dish is also a staple at family gatherings, fiestas, and casual weeknight dinners across Mexico and beyond.
The beauty of Mexican Red Rice lies in its balance—it’s not too spicy, not too bland. It’s just right. Think of it as the rice dish that plays nice with everything, yet brings enough flavor to stand alone.
Essential Ingredients
To get that authentic flavor bursting with color and aroma, here’s what you’ll need:
- Long grain white rice (uncooked)
- Fresh ripe tomatoes or canned tomato sauce
- White onion, finely chopped
- Garlic cloves, minced
- Chicken or vegetable broth
- Tomato bouillon (optional but adds deep flavor)
- Vegetable oil
- Salt to taste
- Fresh cilantro (for garnish)
- Optional: peas, carrots, jalapeños
Alternative Ingredients
Cooking for a specific dietary need or just missing an ingredient? Here are some solid swaps:
- Brown rice instead of white (longer cook time)
- Tomato paste + water instead of fresh tomatoes
- Water + bouillon cube instead of broth
- Olive oil instead of vegetable oil
- Cauliflower rice for a low-carb version
- Vegan broth for a fully plant-based dish
Prep and Cook Time
| Prep Time | Cook Time | Total Time | Servings | Yield |
|---|---|---|---|---|
| 10 mins | 25 mins | 35 mins | 4 | 4 cups |
Key Features
- 100% Authentic Mexican flavor
- One-pot recipe
- Easily customizable
- Vegetarian and vegan-friendly versions
- Ready in under 40 minutes
- Perfect side for any Mexican dish
- Great for meal prep
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 42 g |
| Protein | 4 g |
| Fat | 4.5 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 320 mg |
Directions: Step-by-Step Guide to Making Mexican Red Rice
Making Mexican Red Rice at home may seem like a simple task, but there’s a method to the magic. Follow these detailed steps to get perfectly fluffy, flavorful rice every single time—just like it’s made in traditional Mexican kitchens.
Step 1: Rinse the Rice Thoroughly
Start by rinsing 1 cup of long grain white rice under cold water. Rinse thoroughly using a fine-mesh sieve until the water turns clear and free of cloudiness. This step removes the excess surface starch, which prevents the rice from becoming sticky or clumpy during cooking. Skipping this can be the difference between light, fluffy rice and a gummy mess.
Step 2: Toast the Rice
In a medium-sized skillet or saucepan, heat 2 tablespoons of oil (vegetable or canola oil works best) over medium heat. Once hot, add the rinsed and drained rice. Stir continuously to toast the rice evenly. You’re looking for the grains to turn golden brown and take on a slightly nutty aroma. This step not only adds flavor but also improves the texture of the finished dish.
Step 3: Add Aromatics
Once the rice is golden, add in ¼ cup of finely chopped white onion and 2 minced garlic cloves. Sauté them together with the rice for about 2 minutes. The goal is to soften the onions and bring out the rich aroma of the garlic, enhancing the base flavor of your Mexican Red Rice.
Step 4: Blend the Tomato Mixture
In a blender, combine 2 medium ripe tomatoes (or ½ cup of canned tomato sauce) with ½ cup of chicken or vegetable broth. Blend until smooth. This tomato mixture is what gives Mexican Red Rice its iconic red color and rich flavor. Pour the blended mixture through a fine mesh sieve if you prefer a smoother texture.
Step 5: Simmer the Rice
Pour the tomato mixture into the pan with the rice. Stir gently to coat all the grains. Add an additional 1 to 1½ cups of broth, 1 teaspoon of salt, and a teaspoon of tomato bouillon if using. Bring everything to a light boil, then reduce the heat to low.
Step 6: Cover and Cook
Once it reaches a gentle simmer, cover the pan tightly with a lid. Allow it to cook on low heat for about 20 minutes. Avoid lifting the lid during this time—trapping the steam is crucial to fully cooking the rice and maintaining its fluffy texture.
Step 7: Let it Rest
After 20 minutes, turn off the heat but don’t open the lid just yet. Let the rice rest, still covered, for another 5 to 10 minutes. This final step allows the moisture to redistribute evenly, giving you perfect Mexican Red Rice from top to bottom.
Step 8: Fluff and Garnish
Finally, lift the lid and fluff the rice gently with a fork. Avoid stirring aggressively—this can break the grains. Top it off with a sprinkle of freshly chopped cilantro for a burst of flavor, and enjoy it warm as the perfect sidekick to your favorite Mexican entrées.
Pro Tips for a Perfect Mexican Red Rice
Getting that restaurant-quality Mexican Red Rice at home doesn’t take magic—it just takes a few insider tricks. First, toasting the rice is non-negotiable. This important step amplifies the flavor and prevents the grains from sticking together turning mushy. Toast until the rice turns golden and smells slightly nutty—it’s the foundation of a flavorful dish.
Next, always rinse the rice thoroughly before toasting. Rinsing removes excess starch, which helps the rice cook up fluffy rather than sticky. Another essential tip: blend your tomato base well. Whether you’re using fresh tomatoes or canned sauce, a smooth, lump-free mixture helps the rice cook evenly and prevents clumping.
Use a tight-fitting lid and resist the urge to lift it while the rice is cooking. Steam is your friend here—lifting the lid lets it escape and disrupts the process. Also, once it’s done cooking, let the rice rest covered for 5–10 minutes before fluffing. This step locks in moisture and perfects the texture.
Lastly, don’t be afraid to season with intention. Tomato bouillon, garlic powder, or even a pinch of cumin can elevate your dish. Done right, your Mexican Red Rice won’t just be a side—it’ll be the star of the meal.
Why You’ll Love This Recipe
- It’s authentic and tastes like it came from a Mexican abuela’s kitchen.
- Pairs well with everything from tacos to grilled fish.
- Made with pantry staples.
- Foolproof—even if you’re new to cooking rice.
- Colorful, aromatic, and simply delicious.
What Makes This Recipe Unique?
Mexican Red Rice is not your average side dish. What sets it apart?
- Toasting the rice first gives it a rich, almost nutty flavor.
- Simmering in tomato and broth instead of plain water adds depth and complexity.
- Customizable add-ins like peas, carrots, or jalapeños allow you to make it your own.
- It’s not just about flavor—it’s about tradition, culture, and comfort.
Frequently Asked Questions (FAQs)
Q: Can I use brown rice for this recipe?
A: Yes, but brown rice takes longer to cook and may need more liquid. Plan to add 10–15 minutes extra cooking time.
Q: Is this recipe vegan?
A: If you use vegetable broth and skip tomato bouillon (which sometimes contains meat), yes, it can be made 100% vegan.
Q: Can I make Mexican Red Rice ahead of time?
A: Absolutely. This dish keeps fresh in the fridge for up to four days. When reheating, add a little broth to retain its moisture and flavor.
Q: My rice came out mushy. What did I do wrong?
A: It could be over-stirring during cooking, too much water, or not rinsing the rice beforehand. Follow the steps closely for fluffy perfection.
Q: Can I freeze Mexican Red Rice?
A: Yes. Let it cool, portion it into airtight containers, and freeze for up to 2 months. Thaw and reheat with a bit of broth.
You’ll Also Love
If you enjoyed this Mexican Red Rice, don’t miss these other flavor-packed recipes:
- Cheesy Baked Chicken Enchiladas
- Homemade Guacamole with a Zesty Twist
- Creamy Refried Beans from Scratch
- Grilled Street Corn (Elote) Recipe
- Mexican Black Bean Soup
Conclusion
Mexican Red Rice is more than a side dish—it’s an experience. It’s the golden-red companion to everything from enchiladas to grilled shrimp, and it never disappoints. Easy to make, packed with flavor, and endlessly customizable, this rice will earn a permanent spot in your weekly meal rotation.
Give it a go, tweak it to your liking, and make it part of your table traditions. It’s vibrant, it’s soulful, and it’s utterly delicious.
Don’t forget to share your creations with #BeesRecipes on Instagram. We can’t wait to see your delicious take on this Mexican classic!
Mexican Red Rice
Ingredients
- Long grain white rice uncooked
- Fresh ripe tomatoes or canned tomato sauce
- White onion finely chopped
- Garlic cloves minced
- Chicken or vegetable broth
- Tomato bouillon optional but adds deep flavor
- Vegetable oil
- Salt to taste
- Fresh cilantro for garnish
- Optional: peas carrots, jalapeños
Instructions
- Rinse the rice: Place 1 cup of long-grain white rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
- Toast the rice: Heat 2 tablespoons of vegetable oil in a medium skillet over medium heat. Add the rinsed rice and cook, stirring frequently, until the rice turns golden brown (about 5-7 minutes).
- Add aromatics: Stir in ¼ cup of finely chopped onion and 2 minced garlic cloves. Sauté for 2 minutes, until fragrant and soft.
- Blend the tomatoes: In a blender, blend 2 medium ripe tomatoes and ½ cup of chicken broth until smooth.
- Simmer the rice: Pour the tomato mixture into the pan with the rice. Add 1½ cups of chicken broth, 1 teaspoon of salt, and tomato bouillon (if using). Stir to combine, then bring to a gentle boil.
- Cover and cook: Once it starts to boil, cover the skillet with a lid, reduce the heat to low, and simmer for 20 minutes.
- Rest the rice: Turn off the heat and let the rice rest, still covered, for 5 minutes. Fluff with a fork before serving.
- Garnish and serve: Garnish with fresh cilantro and serve as a perfect side dish with tacos, enchiladas, or grilled meats.
Notes
- Skillet
- Blender
- Fine-mesh strainer
- Medium saucepan
Nutrition These should be the nutrition facts for 1 serving of your recipe (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 42 g |
| Protein | 4 g |
| Fat | 4.5 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 320 mg |
Notes
- To make the recipe vegan, swap the chicken broth with vegetable broth and skip the tomato bouillon if it contains chicken flavor.
- For extra flavor, you can add peas or diced carrots to the rice as it cooks.
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