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Mexican Red Rice (Arroz Rojo)
El Arroz Más Delicioso
If you saw that perfect spoonful of fluffy Mexican red rice pop up on Instagram or TikTok, welcome! Grab the printable recipe below and let’s make the classic red side dish that shows up next to just about everything in a Mexican kitchen.
Whether you’re serving enchiladas, pollo guisado, or just warming tortillas and beans, Mexican red rice belongs on the plate. I’ll show you how to get it fluffy, flavorful, and just the right shade of red without boxed mixes or mushy results.
History of Mexican Red Rice
- From Spain to the Stove. Rice was introduced to Mexico centuries ago, but the tomato, onion, and garlic twist made it Mexican. It quickly became a staple across central and northern homes.
- Everyday Favorite. Mexican red rice is cooked daily in many homes and served at nearly every taquería and family party. It’s the go-to “rice” unless you’re told otherwise.
- Regional Touches. Some versions add peas, carrots, or serrano peppers. Others keep it simple. The base stays the same: toasted rice and blended tomato broth.
Why You’ll Love This Recipe
-
- Fluffy + Fast – the rice cooks in just 15 minutes and stays light, never gummy.
- Only the Essentials – tomato, onion, garlic, rice, oil, and broth. That’s it.
- Goes with Everything – tacos, beans, mole, enchiladas, caldo, this Mexican red rice fits right in.
Delicious Mexican Red RIce
Essential Ingredients
| Ingredient | What It Does |
|---|---|
| Long-grain white rice | Toasts beautifully and cooks up light and separate |
| Tomatoes | Give the red color and classic flavor |
| Garlic + Onion | Add depth and savory balance |
| Chicken bouillon | Replaces broth, boosts flavor |
| Oil | Used to toast the rice and coat each grain |
| Optional: Cumin, tomato bouillon | Add complexity and deeper red color |
| Serrano pepper | Infuses subtle heat into the rice as it simmers |
| Cilantro sprigs | Adds a hint of herbal flavor while simmering |
Mexican Red Rice (Arroz Rojo)
Ingredients
- 2 cups long-grain white rice
- 3 small Roma tomatoes or 2 large
- 3 garlic cloves
- 1/2 small white onion chopped
- 3 cups water divided: 1 cup for blending, 2 cups for cooking
- 1 tablespoon chicken bouillon
- 1 tablespoon tomato bouillon
- 1/4 teaspoon ground cumin optional
- 2 tablespoons oil
- 1 1 sliced serrano Add mild heat
- 1 Cilantro sprig Adds depth
Instructions
Blend the Sauce
- In a blender add Tomatoes
- Add Garlic
- chicken bouillon, tomato bouillon, and cumin (if using).
- Add 1 cup of water, blend until smooth, and set aside
Toast the Rice
- Heat oil in a large pot over medium heat.
- Add the rice
- Stir constantly until golden, about 4–5 minutes.
- Stir in the chopped onion and cook for 2 more minutes.
- Add the tomato sauce: Strain the blended mixture into the pot.
- Stir and simmer for 2 minutes.
- Pour in 2 cups of water. Stir once and bring to a boil.
- Add cilantro and serrano (Optional. Cilantro adds depth. Serrano adds spice.
Simmer
- Cover and reduce heat to low. Let it cook for 15 minutes undisturbed.
Let it Rest
- Turn off the heat and leave covered for 10 minutes to steam.
Fluff & Serve
- Fluff with a fork and serve hot. Garnish with cilantro or sliced serrano if desired.
Video
Notes
-
- Use long-grain white rice for the best fluffy texture. Short-grain rice will be softer and stickier.
- Tomato sauce can be used in place of fresh tomatoes in a pinch (about 1/2 cup).
- Be sure to toast the rice well before adding liquid. This step prevents mushiness.
- For extra color and flavor, toss in a few peas or diced carrots just before covering to simmer.
- This rice pairs well with mole, enchiladas, grilled meats, or refried beans.
Storage & Freezing
- Fridge: Store in an airtight container for up to 5 days
- Freeze: Cool completely, freeze for up to 3 months
- Reheat: Add a splash of water and microwave or steam in a covered pot until hot
Frequently Asked Questions
Why is my rice sticky or mushy?
Too much liquid or skipping the toasting step. Be sure to toast the rice in oil first and measure water carefully.
Can I use tomato sauce instead of fresh tomatoes?
Yes! About 1/2 cup of smooth tomato sauce works great if you don’t have fresh tomatoes.
Do I need to rinse the rice?
Rinsing is optional. It removes excess starch, but toasting in oil will prevent sticking even if you skip rinsing.
Can I make it with brown rice?
Yes, but it will need more liquid and about double the cook time. Stick to white rice for a traditional result.
Can I leave out the serrano or cilantro?
Yes, but both add subtle flavor that makes a difference. Simmering a whole serrano gives the rice a mild heat without making it spicy, and the cilantro infuses a fresh herbal taste into the broth. If you’re not a fan of either, you can skip them — the rice will still turn out great.
Did You Make This Rice?
Snap a photo and tag @homemade_always on Instagram or Facebook. I love seeing your creations!
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*Try it with a plate of mole, enchiladas, or carne guisada. It’s the ultimate side.*
Want more deliciousness? Check out these main dish recipes.
Looking for something to pair it with? Try my enchiladas verdes.
