This Best Mexican Rice recipe (Arroz Rojo) is easy, flavor-packed, and reliably fluffy every time. I’ve made it dozens of times for weeknight dinners and parties — it’s the rice I reach for when I want something warming with bright tomato flavor. For a complete meal, it pairs beautifully with baked chicken legs and rice.
Why Make This Recipe
- Deep, balanced tomato flavor with a toasty, slightly nutty rice texture.
- Fast and economical: about 30 minutes and pantry-friendly ingredients.
- Versatile — serves as a side, base for burrito bowls, or a component in casseroles like a beef and rice casserole.
- Easy to scale and to make ahead for meal prep.
- Personal insight: I love this rice because toasting the rice kernels before adding the tomato liquid transforms a simple grain into something with real depth.
Recipe Overview
Prep time: 8 minutes.
Cook time: 20 minutes (plus 10 minutes rest).
Total time: 38 minutes.
Servings: 4–6 as a side.
Difficulty: Easy.
Method: Sauté/toast rice in a heavy skillet, add pureed tomatoes and broth, simmer covered until liquid is absorbed, then rest.
My Experience Making This Recipe
I tested this version multiple times, adjusting the tomato-to-broth ratio and toasting time for consistent fluffiness. I learned that a good heavy-bottomed pan and a tight lid make the difference between steamed and crunchy-bottom rice.
How to Make Best Mexican Rice
Start with 1 1/2 cups long-grain white rice (rinsed until water runs clear or left un-rinsed for a slightly toasted finish). Heat 2 tablespoons vegetable oil over medium-high heat in a 12-inch heavy skillet or Dutch oven. Add 1/2 cup finely chopped onion and 2 cloves minced garlic; sauté 1–2 minutes until translucent. Add the rice and toast, stirring, 4–6 minutes until grains turn pale golden. Add 1 cup tomato puree (or one 14.5-oz can crushed tomatoes plus 1/4 cup water), 2 1/4 cups low-sodium chicken broth (or vegetable broth), 1 tsp kosher salt, and 1/2 tsp ground cumin; bring to a boil. Reduce to low heat, cover tightly, and simmer 18–20 minutes until liquid is absorbed. Turn off heat and let rest, covered, 10 minutes before fluffing with a fork. Optional: stir in 1/2 cup thawed peas and carrots for color.
Equipment recommended: heavy-bottom skillet or Dutch oven with tight-fitting lid, blender or immersion blender for fresh tomatoes, and a fine-mesh sieve if you prefer a very smooth puree.
Expert Tips for Success
- Toast the rice: browning the grains in oil gives nutty flavor and helps keep each grain separate.
- Use a heavy pot and tight lid to trap steam and prevent hot spots that burn the bottom.
- Liquid temperature: use room-temperature or warm broth (not ice-cold) to keep the simmer steady; bring to a boil before lowering heat.
- Adjust salt and acidity: if tomatoes taste flat, add 1 tsp tomato paste or 1 tsp lime juice at the end. For a sweeter balance, a pinch of sugar helps. Also try pairing with a bright dessert like these pecan pie brownies after the meal.
- Rinse rice for fluffiness or skip rinsing for a richer toasted note — test both once to discover your preferred texture.
How to Serve Best Mexican Rice
- Classic plate: serve alongside grilled or braised chicken, carnitas, or a simple bean salad.
- Bowl idea: use as a base for bowls—top with black beans, avocado, salsa, and shredded lettuce.
- Party side: spoon into a warm casserole dish and sprinkle with chopped cilantro and lime wedges for serving.
- Finish with a sweet note by offering cranberry sauce or another contrasting dessert at holiday meals.
Storage and Reheating Guide
Refrigerate cooled rice in an airtight container for 3–4 days. For freezing, portion into freezer-safe containers or heavy-duty bags and freeze up to 2 months; thaw overnight in the fridge. Reheat on the stovetop over low heat with a splash (1–2 tbsp) of water or broth, covered, stirring occasionally until heated through. In the microwave, sprinkle rice with a few teaspoons of water, cover with a damp paper towel, and heat in 60-second bursts until hot. For oven reheating, place in an ovenproof dish, add 2–3 tbsp water, cover with foil, and bake at 325°F (160°C) for 15–20 minutes.
Recipe Variations
- Vegetarian/Vegan: use vegetable broth and omit any animal-based toppings — fully dairy-free and naturally gluten-free.
- Brown rice version: substitute 1 1/2 cups brown rice and increase broth to 3 1/2 cups; simmer 40–45 minutes covered until tender.
- Spicy: add 1 finely chopped jalapeño or 1/2 tsp chipotle powder when sautéing onions for heat and smokiness.
- Tomato-forward: boost tomato intensity with 1–2 tablespoons tomato paste sautéed 1 minute before adding broth, or blend fresh Roma tomatoes for a fresher brightness. Also try it with a cheesy twist paired with baked broccoli mac and cheese for a comforting combo.
Nutritional Highlights
This rice is primarily a source of complex carbohydrates and provides vitamin C and lycopene from the tomatoes. It’s low in saturated fat when cooked with vegetable oil and can be made lower sodium by choosing low-sodium broth. Allergen note: the base recipe is gluten-free and dairy-free, but always check your broth label if you need strict gluten-free assurance. Portion guidance: plan on 1/2 cup cooked rice per person as a side, or 1–1 1/4 cups as part of a main-course bowl.
Troubleshooting Common Issues
- Rice too mushy: probably too much liquid or over-stirred. Scoop out excess liquid if possible, then spread rice on a baking sheet and bake 5–8 minutes at 350°F (175°C) to dry slightly; reduce liquid next time by 2–4 tablespoons.
- Rice undercooked or dry: add 1/4–1/2 cup hot broth, return to low heat, cover and cook 5–8 more minutes, then rest 10 minutes.
- Burned bottom: use a heavy-bottom pot and lower heat; immediately transfer unburned rice to a new pot to stop flavor transfer and salvage the batch.
Frequently Asked Questions
Q: Can I make this rice in a rice cooker?
A: Yes. Sauté rice and aromatics in a skillet first for the toasty flavor, then transfer to the rice cooker with tomato puree and broth. Use the white rice setting and allow a 10-minute rest after the cooker switches to “warm.”
Q: Is brown rice a direct swap?
A: No — brown rice needs more liquid and time. Use 3 1/2 cups broth for 1 1/2 cups brown rice and simmer 40–45 minutes, then rest 10 minutes.
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely. Blend 2–3 medium Roma tomatoes to make about 1 cup puree. Cook a little longer after adding to remove excess water and concentrate flavor.
Q: How do I get fluffy grains rather than sticky rice?
A: Rinse rice until the water runs clear to remove surface starch, toast the drained rice in oil until lightly golden, avoid stirring after adding liquid, and let it rest covered 10 minutes before fluffing.
Conclusion
For a classic Arroz Rojo base and more techniques, see this trusted recipe guide: Arroz Rojo – BEST Mexican Red Rice Recipe.
Best Mexican Rice (Arroz Rojo)
- Total Time: 38 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This easy and flavor-packed Mexican Rice is reliably fluffy, with deep tomato flavor and a toasty texture, perfect as a side or base for various dishes.
Ingredients
- 1 1/2 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped onion
- 2 cloves minced garlic
- 1 cup tomato puree (or one 14.5-oz can crushed tomatoes plus 1/4 cup water)
- 2 1/4 cups low-sodium chicken broth (or vegetable broth)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 cup thawed peas and carrots (optional)
Instructions
- Rinse rice until water runs clear or leave un-rinsed for a slightly toasted finish.
- Heat vegetable oil over medium-high heat in a heavy skillet.
- Add chopped onion and minced garlic; sauté for 1–2 minutes until translucent.
- Add the rice and toast, stirring, for 4–6 minutes until pale golden.
- Add tomato puree, chicken broth, salt, and cumin; bring to a boil.
- Reduce to low heat, cover tightly, and simmer for 18–20 minutes until liquid is absorbed.
- Turn off heat and let rest, covered, for 10 minutes before fluffing with a fork.
- Optional: Stir in peas and carrots before serving.
Notes
Toast the rice for added flavor and to keep grains separate. Adjust acidity and salt as necessary. Use room temperature broth for best results.
- Prep Time: 8 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg