Mexican Red Rice (Arroz Rojo)
Fluffy, flavorful Mexican red rice made with a blend of tomatoes, garlic, and bouillon — the ultimate side dish for tacos, enchiladas, mole, and more. A must-have on any Mexican table, this arroz rojo is light, savory, and ready in under 30 minutes.
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.
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