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.
Janet Fisher
Delicious, fail safe recipe that my family loves! Thank you!
Mely Martínez
Hola Janet,
Thank you for trying the Mexican rice recipe.Happy Cooking!
Hope
The first time that I cooked this rice my family and I couldn't stop eating it!!! So yummy and has become such a delicious treat in our family. Muchas gracias!
Andrea Lopez
I completely forgot about my grandmother putting bananas in the rice when I was little until I read the end of your recipe 🥺 so many good memories from my childhood!
Krystal Mena
Oh, and 1 1/2 cups of canned tomato sauce is a great sub for the tomatoes in this recipe.
Krystal Mena
I just made this recipe for arroz today for dinner, and it was a HUGE hit, especially with my twin brother!! It tastes just like my Tio Alfredo's arroz, and he is a great cook. 😊😋😋😋😋
Roberto Gutierrez
Hola Mely, gracias por tu siempre excelentes recetas. El arroz Mexicano lo aprendi, de la abuela. Ella no usaba el jitomate, sino el cubito de pollo sabor de tomate! Le agregaba apio cortadito, y un poquito de cominos y ajo a la sopa. Finalmente, el cilantro. Estilo Tex Mex o Norteno...quien sabra?
gracias,
Roberto
Mely Martínez
Hola Roberto,
Hoy en día muchas amas de casa usan el cubito de pollo con sabor a tomate. Hasta yo tengo una receta de como hacerlo aquí en el blog. Eso del comino es muy del norte y de los estados fronterizos.
Saludos!
Jaime
Mely, I love this recipe! I started using an instantpot because it is less taxing on me to cook with. Do you have any suggestion on how to make this in the instantpot?
Mely Martínez
Hello Jaime,
I also started to play around with this recipe using the instant pot. I proceed to make it, as usual, frying the rice on the manual mode, them adding the tomato sauce and chicken broth, cook with the lid on for 5 minutes and then turn it off. I need to write down all my timing before I share it in the blog. Let me know how does it turn out.
Veronica
This is by far my favorite recipe for rice. I almost had a heart attack when I lost the bookmark and almost didn't find the page. Thank you for your delicious recipes!!!
mmartinez
Hello Veronica,
Thank you for coming back and check the recipe for Mexican Style Rice. I'm glad to know it has been working for you. Happy cooking!
Glen Spencer
Hello Miss Martinez happy Cinco de Mayo Day to you and your family I misread the bag instructions the Verde Valley rice that I now have says 1 cup rice 2 and 1/2 cups water so I use a half a cup of rice so I guess I would use 1 and 1/4 cups liquid so I use one cup liquid in 1/4 cup of tomato sauce and today I'm going to try Caldo de tomate thank you for putting your recipes out there I will be back for more recipes
mmartinez
Hello Glen,
Thank you for trying the recipes. Please let me know how your rice turns out.
glen warren spencer
Hello Mrs Martinez. my name is Glen , my rice bag sayes 1 cup rice to 1 1/2cup water , so for 1/2 cup would i use 3/4 cup water ? or still use 3 1/2 cups water what is a good rice to use T U
mmartinez
Hello Glen,
I'm not sure what type of rice you are using, some types of rice absorb more liquids than others. You can follow the rice bag instructions and if you see that it is a little dry, just add more hot liquid.
Glen
Hello in Martinez Glenn again I went and bought the same kind of rice do you use and it says 1 cup to 2 and 1/2 cups of water so if I'm making a half a cup I guess I would use 1.25 ounces now would would 50% of that be broth and 50% tomato sauce or should I divide this a different way thank you
mmartinez
Hello Glen,
I'm not sure why it says that amount on the package. Please follow the recipe for Mexican Rice as indicate and let me know how it turns out.
Gina Bisaillon
Some Mexican cooks use tomato cubes. Do you ever do that?
mmartinez
Hello Gina, Y
You are right! Here is the link to the recipe in the blog. RED RICE
Susan Resendiz
Southern US cooks know to stir only with a fork. And only after bringing all ingredients to a boil. Just to settle things down and to level it. Never stir while steaming and fluff with a fork. I love your recipes.
mmartinez
Hello Susan.
Thank you for your kind comment. And for your great tip about not stirring the rice. That is a very important step while making rice.
Happy cooking!
Elanie Cabato
Hi. Aloha from Oahu!
I will be making your Spanish rice recipe for tomorrow. Our office is celebrating Boss's Day and our theme is Mexican
This will be my very first time making it. I will let you know how it went. Wish me luck.
Mahalo!
Lanie
mmartinez
Hello Lanie,
I hope you like our Mexican red rice.
Ann
Really enjoyable! I’ll make it again for sure. I used long-grain rice because that was what I had at home, but while it wasn’t mushy, the grains did “bloom” slightly. Next time I make it I’ll get some medium grain rice. i live in Canada so finding U.S.-grown rice isn’t so easy. I was surprised to learn that so many states grow it. I’ll check around and see what’s available. This, along with Mely’s Mexican Black Beans recipe, was a really delicious meal. I added some chopped red and green peppers to the beans for even more flavour. 🙂
mmartinez
Helo Ann,
Thank you for trying the recipe. Glad to know that it came out good using long-grain.
Amanda
This was my first time making this dish and YUM. I need someone from Mexico to adopt me! I am in Texas and can never get enough of this amazing cuisine...so happy to start learning from your blog and hopefully not need to go to restaurants to get such delicious Mexican food. Thanks so much for sharing!
mmartinez
Hello Amanda,
Thank you for trying the recipe. I hope you learn to cook many dishes and incorporate them in your daily cooking.