This tasty Mexican rice recipe (Arroz rojo) is the most delicious and authentic one you will ever find. It is made with whole ingredients, and you can taste the difference they make!
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Have you ever enjoyed a plate of red rice from a Mexican restaurant and wondered how to replicate that at home? Well, now you can! This recipe was passed down to me, and I am thrilled to share it with you.
Why You'll Love This Mexican Rice Recipe
This rice is such a favorite dish in my house that sometimes it is the main dish, accompanied by beans, avocado, or topped with a fried egg.
You will love how much flavor this rice has. Every single bite is bursting with sweetness from the tomatoes and heat from the serrano peppers. The secret to this rice is chicken broth. It's easier than ever before to make authentic Mexican Rice - you are going to love it!
History Behind Mexican Rice
Mexican red rice recipe is prepared almost every day in some Mexican homes. When I was young, something that I would frequently hear from my mom and my aunts was that "I had to learn how to cook." They would say, “Es bueno que aprendas a cocinar, para que si algún dia te quieres casar, al menos le puedas cocinar un buen arroz a tu marido”. (You better start learning how to cook if you ever want to get married someday, so you can at least be able to cook a bowl of good rice for your husband).
I still wonder if that happens to every woman, or if it’s just something that runs in my family. Anyway, I did learn to cook rice, and I also got married. My husband always praises me for my cooking, so I hope I fulfilled my mother’s wishes!
Frequently asked questions about this Mexican rice
What is the difference between Spanish rice and Mexican rice?
The difference is in the seasonings. For example, Mexican rice is made with tomatoes and chicken broth, while Spanish rice is mainly cooked with saffron. Another difference is the texture; Spanish rice tends to be more firm, almost al dente, whereas Mexican rice is softer.
What are some popular variations of Mexican Rice?
Like in most recipes, there are several variations to this recipe. Some cooks will use lard or margarine instead of oil; others will add tomato bouillon or chicken bouillon dissolved in water as a substitute for both. This last ingredient is very common in Mexican kitchens and is also used to enhance the flavor of other meals.
What is the best size of pot to use to cook the rice?
To cook this rice, make sure to use a heavy pot at least 4 in. deep and 9 in. wide.
How do you make Mexican rice without tomato sauce?
Making rice without tomatoes is easier than you think. Arroz Blanco (as we say in Spanish) is simple to make but packs a ton of flavor thanks to chopped onions and garlic. Here is a link for Mexican white rice, an easy and delicious recipe.
What is the best rice for Mexican rice?
For traditional Mexican rice, the best rice is a long grain because it contains less starch. Long grain rice like basmati or jasmine rice is best as it is light, and the result is fluffy and flavorful after being cooked.
How to make Mexican rice (Arroz Rojo)
Ingredients
This rice is very delicious with wholesome ingredients and traditional Mexican spices.
Here is the list of ingredients you will need:
- White Rice
- Vegetable Oil
- Chicken Broth
- Tomatoes
- Garlic
- Carrot
- Peas
- Cilantro
- Serrano Pepper
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
Instructions
I will break down the directions to make Mexican rice into sections to make things easier for you.
Rinse and Prepare The Rice
- Place the rice in a large heat-proof bowl and pour in hot water to cover.
- Transfer to a strainer over the sink, rinse under cold water, then drain the rice again. Shake the strainer well to remove any excess water. Set aside to dry slightly.
Prepare The Peas
- If using frozen peas, please defrost them ahead of time. If not, just rinse them off and set them aside.
Fry The Rice
- Heat the oil in a large or medium saucepan, and add the rice. It should sizzle as it touches the oil. Cook over medium heat; saute the rice with a wooden spoon until it becomes a delicate golden brown.
- Remove the excess oil using a spoon.
Puree Tomatoes, Garlic, and Onion
- Pour the tomatoes, garlic, and onion into a food processor and process until smooth.
Add Tomato Mixture To The Rice
- Add the tomato mixture to the rice and stir over medium-high heat.
Cook It Completely
- Keep cooking until all the liquid has been absorbed. Then, stir often to ensure it doesn’t stick to the bottom of the pan.
Add Vegetables And Keep Cooking
- Stir in the broth and optional vegetables and salt to taste. Cover the pan and cook over medium heat.
Fluff and Serve
- Using a fork, carefully dig to the bottom of the rice to see if any moisture remains; If so, continue cooking over low heat for a few more minutes, still covered, until tender.
- Then, using a fork, lightly fluff up the rice and serve.
What to serve with your Mexican rice
This rice tastes perfect, just like it is. My son loves to eat his rice with a sliced banana, and I like it garnished with avocado.
For a tasty Mexican dinner, serve this rice with your favorite protein and black beans. If you have leftovers, it can be a great addition to leftover tacos or burritos.
More Authentic Mexican Recipes
If you enjoyed this recipe, take a look at some of these other authentic Mexican recipes:
- Black beans and rice
- Vegetable Beef Soup With Rice
- Easy Red Rice-Recipe
- Mexican White Rice Recipe
- Mexican Rice Pudding
For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina
I hope you make this Mexican rice! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely
📖 Recipe
Mexican Rice Recipe
Ingredients
- 1 cups white rice medium size grain.
- 2 tablespoons of vegetable oil
- 2 cups chicken broth or water
- 1 medium size tomatoes (about ¾ cup chopped)
- 2 Tablespoons white onion chopped
- 1 garlic clove chopped
- Salt to taste
- The following items are optional:
- 1 small carrot finely chopped
- ½ cup peas
- 1 spring of cilantro
- 1 serrano pepper Optional
Instructions
Rinse and Prepare The Rice
- Place the rice in a large heat-proof bowl and pour in hot water to cover.
- Transfer to a strainer over the sink, rinse under cold water, then drain the rice again. Shake the strainer well to remove any excess water. Set aside to dry slightly.
Prepare The Peas
- If using frozen peas, please defrost them ahead of time. If not, just rinse them off and set them aside.
- Fry The Rice
- Heat the oil in a large or medium saucepan, and add the rice. It should sizzle as it touches the oil. Cook over medium heat; saute the rice with a wooden spoon until it becomes a delicate golden brown.
- Carefully tip the pan and remove the excess oil using a spoon.
Puree Tomatoes, Garlic, and Onion
- Meanwhile, place the tomatoes, garlic, and onion into a food processor or blender, process until smooth.
Add Tomato Mixture To The Rice
- Add the tomato mixture to the rice and stir over medium-high heat. Sometimes, I strain the tomato sauce before adding it to the rice.
- Keep cooking until all the liquid has been absorbed making sure it doesn’t stick to the bottom of the pan. It takes about 3 minutes for this step.
- Stir in the broth and optional vegetables (carrots, peas, serrano, and cilantro) and salt to taste. Bring to a boil, about 2 minutes, and then cover the pan and cook over low heat until all the liquid has been absorbed. About 12-15 minutes.
Fluff and Serve
- Using a fork, carefully dig to the bottom of the rice to see if any moisture remains; If so, continue cooking over low heat for a few more minutes, still covered, until tender. Remove pan from heat, without uncovering it, and let it stand for 10-15 minutes, to give the rice a chance to continue steaming. Using a fork, lightly fluff up the rice and serve.
Rosa
Hola Mely,
I have used this many times; it is similar to my mother’s. It always turns out tender and flavorful. Next time, I would like to use brown rice instead of white. How do I go about doing that?
Rosa
Sorry I missed rating this recipe. It’s lovely, just like my mamacita’s!
Matilda
This rice was amazing! My sister and I both took a bite and then looked up at each other incredulously. That’s even without me soaking the rice.
You can avoid my mistake of dumping in the water before all the liquid is cooked out of the tomatoes. Otherwise the rice to water ratio will be off and you’ll end of with soggy (but still super delicious) rice as we did. 🙂
Jeff
The photos show what looks like 1 1/2 cups of rice but the printed recipe says “1 cups”. How much rice?
Mely Martínez
Hello Jeff,
The recipe is for 1 cup of rice.
James
I made this today, but it came out too slimy and mushy. I feel like there was too much liquid.
Mely Martínez
Hello James,
Not sure what you did differently.
I had been making this recipe for decades, not mushy rice.
Georgia
I loved reading your background to making rice lol. I heard the same thing growing up and I think it runs in old school Hispanic familias haha. This younger Hispanic generation is spoiled I think.
Anyways, I make my rice the same way, it is a great recipe that never fails. This is my daughters favorite rice. She asks for it frequently.
Mayra
Every recipe I’ve tried from your website is a winner! My family absolutely loved the rice, it was so tasty!
Richard
I followed your recipe to the letter. Except no veggies. Two times now it stills wants to stick or scorch. One non-stick pan and one cast iron skillet. What am i doing wrong???
Mely Martínez
You have to reduce the heat after you bring it to a boil, it is cooked to a very low heat.
Lyn Curry
Excellent recipe. Our family simply loves Mexican food but I’ve never quite gotten the rice perfect until this recipe. I followed the recipe exactly and it was great. I doubled it and had some to freeze.