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.

A white plate with red rice garnished with cilantro.

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.
Two plates with Mexican Red Rice.

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.
The ingredients for this recipe on a blue background.

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:

  1. 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.
  2. 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.
A white cooking spoon with sauteed white rice.
  1. In a medium pot heat oil over medium heat. Add rice and sauté rice for about 2 minutes until it starts to get opaque. 
Sauteing rice and onions in a medium pot with a white spoon.
  1. Add the onions and stir until the grains become light golden brown. About two minutes. 
Sauteing rice and onions in a medium pot with a white spoon.

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

Two images side by side. One showing the raw rice with the tomato sauce and the other with the cooked rice.
  1. Add the 2 cups chicken stock with the bouillon, tomato sauce, frozen veggies, salt & pepper.
  2. Mix all ingredients and cover saucepan with lid. Bring rice mixture to a boil then reduce heat to low.
  3. Cook for 10 minutes covered. Then add the cilantro and mix it into the rice.
  4. Cover again and simmer for another 10 minutes or until the liquid is completely absorbed.
  5. 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:

Arroz rojo in a white plate with a fork.


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

Is Mexican Red Rice same as the Spanish Rice?

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.

What gives Mexican rice its color?

The rice gets its vibrant red color from the addition of tomato sauce during the cooking process, giving it a delicious flavor.

Is rice healthy?

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.

Arroz rojo in a white plate with a fork.

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:

A white plate with red rice garnished with cilantro.

Mexican Red Rice

Servings 4 cups
Ana Frias
5 from 33 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.
4 cups

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:

How to Store
    • 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.

Add Your Own Private Notes

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Nutrition

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

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.

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Recipe Rating




30 Comments

  1. Thanks, Ana, I am enjoying your website. One question: do you find it difficult to find American-style canned “tomato sauce”? It’s easy enough to find crushed or pureed tomatoes, but tomato sauce is a cooked product. I can find “tomato frito” but it has a fairly different taste. So far, I’ve just been making my own tomato sauce for recipes.

    1. Hi Louis! Thanks so much for checking out my website! It’s an honor to have you here. I can find the exact tomato sauce than in the US at any grocery store. They come in little boxes called Polpa De Tomate. I also make my own at times but when I need to save time (which is most of the time hahaha) I use this tomato sauce. Let me know if you have any other questions and please make yourself at home 🙂 xo, Ana

  2. 5 stars
    Made as a side for family taco night, thank you so much. I wish I could hug you, everyone including myself loved it. I know it’s nothing revolutionary, but it’s such a classic and this recipe is simple and filling.

  3. 5 stars
    I am also a Mexican food lover. This rice was fantastic and I especially loved the addition of onion and veggies.

  4. 5 stars
    We made a big batch of this mexican rice and it is going fast! Everyone just want seconds. We love the flavour

    1. 5 stars
      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?

  5. 5 stars
    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.

  6. 5 stars
    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.

  7. 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.

    1. 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

  8. 5 stars
    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!

  9. 5 stars
    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.

  10. 5 stars
    I looooove Mexican rice! Haven’t made it in forever but I would do this with cheese enchiladas or chili relleno!

  11. 5 stars
    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!

  12. 5 stars
    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!:)