Mexican red rice, also known as “arroz rojo,” is a traditional Mexican side dish that is easy to prepare. The rice gets its vibrant red color from the addition of tomato sauce during the cooking process, giving it a delicious flavor. Let me show you how to make it so it’s fluffy each and every time.
If you’re a Mexican Food Lover like I am, you know that Arroz Rojo is a staple dish in Mexican cuisine. Everyone gives them their own twist like adding veggies, or even making the tomato sauce from scratch.
The addition of tomato sauce is a classic ingredient in almost every version. Mine has softened onions and veggies plus cilantro that adds a vibrant flavor. Sautéing the uncooked rice in oil for a minute or so brings out the toasty notes before any flavoring is even added.
Why you’ll love this recipe
- Staple ingredients: Most likely you already have the ingredients in your pantry!
- So flavorful! It’s simply delicious!
- Easy to make: I use store bought tomato sauce to save time and one less thing to clean (a blender).
- Most popular: It’s great to know how to make the most popular Mexican side. It’s very versatile as it goes perfect with Tacos Dorados, Enchiladas Verdes and or to make burritos, bowls, etc.
I make it the easy way and I would love you to learn how to make it too! I also recommend you check out my method for making super fluffy Mexican White Rice and Arroz Verde. The flavors are just as amazing as this recipe.
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Ingredients
The ingredients for Arroz Rojo are staple ones that most households already have handy or are easy to find at your local grocery store. With these, you’ll have delicious red rice ready in less than 30 minutes!
- The Oil: Vegetable oil or any other high burning point oil like canola or avocado.
- Rice: Long-grain white rice works best for this recipe. Basmati and jasmine are great options too.
- Either white or yellow onion
- Chicken or Vegetable stock. Homemade is always better but the kind that comes in a box from from your grocery store will work too.
- Tomato sauce
- Chicken bouillon such as Knorr, or Better Than Bullion (no chicken base) for vegetarian option.
- Frozen vegetables such as peas, corn, carrots & green beans. Whatever you prefer. (Optional but highly recommended)
- Kosher salt & ground black pepper
- Plus fresh cilantro. This brings all the flavors together! If you don’t like cilantro you can use parsley instead.
How to make Mexican Red Rice
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
Start by dissolving the boullion cube:
- Heat the chicken or vegetable stock in the microwave until very hot (almost boiling point). Add the boullion cube and let it rest for a couple of minutes.
- Use a spoon, whisk or fork to stir the water and dissolve the cube. It may take a minute or two for the cube to completely dissolve. Set aside.
- In a medium pot heat oil over medium heat. Add rice and sauté rice for about 2 minutes until it starts to get opaque.
- Add the onions and stir until the grains become light golden brown. About two minutes.
Did you know? The key for not getting mushy rice is to saute it first!
- Add the 2 cups chicken stock with the bouillon, tomato sauce, frozen veggies, salt & pepper.
- Mix all ingredients and cover saucepan with lid. Bring rice mixture to a boil then reduce heat to low.
- Cook for 10 minutes covered. Then add the cilantro and mix it into the rice.
- Cover again and simmer for another 10 minutes or until the liquid is completely absorbed.
- Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm.
Serving Suggestions
Serve this rice warm as a side dish or a healthy main dish by adding any grilled meat. If you like it spicy, you can top with fresh jalapeno or add chili powder according to taste for some spice. Here are some recipe pairing ideas:
How to Store & Reheat
The key is to cool and refrigerate leftover rice as quickly as possible. When cold, put into an airtight container and cover.
- Fridge – Store in the refrigerator for no more than a day before reheating it – and then only reheat it once.
- Freezer – I like to store my rice in the freezer, stacked flat. They’ll keep well this way for up to 2 months.
To reheat:
On the stove: Put the rice in a heavy bottom saucepan with a splash of water and break up any clumps. Add a few drops of oil or a little butter if needed. Cover with a lid and cook over a low heat, stirring occasionally, until steamed through and piping hot.
In the microwave: Put the rice in a microwaveable dish, sprinkle lightly with water and add a splash of oil or a little bit butter. Cover and microwave on high for 1-2 minutes. Stir with a fork, then microwave for 1-2 minutes more until heated through and steaming.
FAQs
Both dishes have the same basic ingredients such rice, tomatoes, onions. And both are cooked in chicken broth. However, Spanish rice uses saffron while Mexican rice uses the bullion for flavoring.
The rice gets its vibrant red color from the addition of tomato sauce during the cooking process, giving it a delicious flavor.
It can be a healthy side dish when prepared with wholesome ingredients and served in moderation. The rice itself is a good source of fiber and contains important vitamins and minerals, as well as antioxidants from the added tomato sauce or diced tomatoes.
To make Mexican red rice a healthier option, consider using low-sodium broth or making your own broth from scratch to control the sodium content. You can also use healthier oils, such as olive oil or avocado oil, instead of vegetable oil. Adding in more vegetables, such as diced bell peppers or carrots, can also boost the nutrient content of the dish.
As with any food, moderation is key.
More Mexican Side Dishes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Mexican Red Rice
Ingredients
- 1 cube bouillon (chicken or vegetable) or 1 teaspoon granulated bouillon. or ½ tsp Better Than Bullion (no chicken base) for vegetarian option.
- 2 cups chicken or vegetable stock
- 1 Tablespoon vegetable oil
- 1 cup long-grain rice
- ¼ cup onion finely chopped
- ½ cup tomato sauce
- ½ cup frozen vegetables such as peas corn, carrots & green beans. Whatever you prefer. (Optional)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup fresh cilantro finely chopped
Instructions
- Start by dissolving the boullion: Heat the chicken or vegetable stock in the microwave until very hot (almost boiling point). Add the boullion cube or granules and let it rest for a couple of minutes.1 cube bouillon (chicken or vegetable) or 1 teaspoon granulated bouillon., 2 cups chicken or vegetable stock
- Use a spoon, whisk or fork to stir the water and dissolve the cube. It may take a minute or two for the cube to completely dissolve. Set aside.
- In a medium saucepan heat oil over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque.1 Tablespoon vegetable oil, 1 cup long-grain rice
- Add the onions and sauté until rice becomes light golden brown. About two minutes.¼ cup onion
- Add the 2 cups chicken stock with the bouillon, tomato sauce, frozen veggies, salt & pepper.½ cup tomato sauce, ½ cup frozen vegetables such as peas, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Mix all ingredients and cover saucepan with lid. Bring rice mixture to a boil then reduce heat to low.
- Cook for 10 minutes covered. Then add the cilantro and mix it into the rice.½ cup fresh cilantro
- Cover again and cook for another 10 minutes or until stock is completely absorbed.
- Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm.
Muy Delish Notes:
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- Fridge – Store in the refrigerator for no more than a day before reheating it – and then only reheat it once.
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- Freezer – I like to store my rice in the freezer, stacked flat. They’ll keep well this way for up to 2 months.
Add Your Own Private Notes
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I am also a Mexican food lover. This rice was fantastic and I especially loved the addition of onion and veggies.
Yes, please and thank you. So good! So flavorful!
We made a big batch of this mexican rice and it is going fast! Everyone just want seconds. We love the flavour
Made this rice for dinner and it was delicious!
This looks so good! I love how it pairs with so many different proteins!
Excellent recipe, I live in Asia and there is always leftover plain rice in the fridge, have you tried using old rice, any recipe for that?
I’ve cooked this recipe at least a dozen times and it’s always a success! It’s our family’s go-to Mexican rice recipe.
I cater parties and events; use this as my recipe guide every time because guests LOVE the flavor and I love the ease of prep.
This red rice came out just like my mom’s! So good and now it’ll be on repeat.
Thank you Lisensi! I’m so glad to hear you liked it 🙂
I have a question about the recipe. On the ingredients, it says vegetable stock and better than bouillon with no chicken base, but on the instructions, it says chicken stock and chicken bouillon. Just was hoping for clarification.
Hi Jackie! Thanks so much for the question! I have fixed the instructions and recipe card to match ingredients. Basically you can use chicken or vegetable stock plus the bullion of your choice: chicken or “better than bullion” for (for vegetarian or vegan option). I hope this makes sense but if not, let me know and I’ll get back to you asap.
Buen provecho and I have no doubt that you’ll love it!
xo,
Ana
Perfect! Thank you!
This was delicious, my family loved it. I served it with bistec ranchero. Thank you for these two great recipes!
Living in TN for many years, My kids and I miss this authentic type of rice we grew to love being able to get in AZ. In trying to recreate, I came across this and let me just say, I wish I would have recorded the “taste test” out comes. Steps easy to follow and I think this may now become a “signature” dish of mine as was a hit!
This is totally how we make arroz as well. Except for the frozen veggies, which I toss in at the last 7-10 minutes so that they still have a little “crunch” to them 🙂 Beautiful images, as usual.
This is good to know Zima! It comes out perfect every time right? Thanks for stopping by!
What a delicious looking recipe! This will be perfect with our tacos tonight!
Thanks so much for checking it out Beth!
I looooove Mexican rice! Haven’t made it in forever but I would do this with cheese enchiladas or chili relleno!
Oh I need to make this! I love to mix my rice with beans. So good!
This Mexican Rice looks so flavorful and delicious! YUM!
This has so much flavor, and I definitely prefer this version with the bullion – so much more affordable than saffron, though I’m sure that’s delicious, too!
This sounds delicious and I’m definitely trying it! Thank you for clarifying the difference between Spanish and Mexican rice – I didn’t realize it was saffron. Mexican rice is obviously a little more economical!:)
I know right? Saffron is so expensive for just a little thing of it. Thanks for stopping by!
i’ve tried a few Mexican rice recipes, but this looks like an absolute winner! Can’t wait to try!!
I’m so happy to hear this Chris!