Arroz Rojo (Mexican Red Rice)

Learn to make my family's Arroz Rojo (Mexican Red Rice) recipe! It's so easy to make and so delicious you'll never want to order take-out Mexican food again. It's the perfect Mexican side dish!

This side dish is the most popular side dish in all Mexican restaurants for a reason! It goes perfect with Milanesas, Bistec con Papas, Enchiladas Verdes and everything else you can think of.

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.

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. The flavors are just as amazing as this recipe.

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
• 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
• 1 chicken bullion cube (beef or vegetable bullion works too)
• 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!

How to make Arroz Rojo

• 1) In a medium saucepan heat oil over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque. 
• 2) Add the onions and sauté until rice becomes light golden brown. About two minutes. 

Did you know? The key for not getting mushy rice is to brown it first!

• 3) Add the 2 cups chicken stock, tomato sauce, chicken bullion, frozen veggies, salt & pepper. 
• 4) Mix all ingredients and cover saucepan with a lid. 
• 5) Bring rice mixture to a boil then reduce heat to low. 
• 6) Simmer for 10 minutes.
• 7) At the 10 minute mark, add the cilantro and mix everything well to make sure the bullion is distributed all around. 
• 8) Cover again and cook for another 10 minutes or until stock is completely absorbed. 
• 9) Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm. 

Is Mexican Red Rice same as the Spanish one?

Yep, they're "almost" the same thing!

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.

A Mexican household cannot be without rice & refried beans!

Did you check out the step by step photos? With these, the recipe will be a success! If you still have any questions, you can leave a question in the comments or email me at ana@muydelish.com for a faster answer.....Enjoy!

Easy Mexican Rice

Course: Side Dishes

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4 cups

Calories: 245kcal

Author: Ana Frias

Learn to make my family's Arroz Rojo (Mexican Red Rice) recipe! It's so easy to make and so delicious you'll never want to order take-out Mexican food again. It's the perfect Mexican side dish!

Print Recipe

Ingredients

• 1 Tablespoon vegetable oil
• 1 cup long-grain rice
• ¼ cup onion chopped finely
• 2 cups reduced sodium chicken or vegetable stock
• ½ cup tomato sauce
• 1 cube chicken stock
• 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

• In a medium saucepan heat oil over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque.
• Add the onions and sauté until rice becomes light golden brown. About two minutes.
• Add the 2 cups chicken stock, tomato sauce, chicken bullion, frozen veggies, salt & pepper.
• Mix all ingredients and cover saucepan with lid.
• Bring rice mixture to a boil then reduce heat to low.
• Simmer for 10 minutes.
• At the 10 minute mark, add the cilantro and mix everything well to make sure the bullion is distributed all around.
• 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.

Nutrition

Serving: 1cup | Calories: 245kcal | Carbohydrates: 42g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 645mg | Fiber: 1g | Sugar: 3g

This recipe was originally published in April 2019. Post has been updated to be show step by step instructions and to be more helpful.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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