This Mexican Rice (Arroz Rojo) is a staple side dish that’s bursting with flavor, beautifully colored, and perfectly fluffy every time. Made with just a handful of simple ingredients, it comes together in one pot and tastes like it came straight from your abuela’s kitchen. Whether you serve it with enchiladas, carne asada, or a scoop of beans, this easy rice recipe adds a delicious, authentic touch to any Mexican meal.
Why You'll Love This Recipe
- Authentic flavor – Made with tomatoes, garlic, and bouillon for a traditional arroz rojo taste.
- Perfect texture – Lightly fried long-grain rice cooks up fluffy and never sticky.
- One-pot convenience – Minimal cleanup, maximum flavor.
- Family favorite – Great alongside all your Mexican mains, from tacos to grilled meats.
- Make it your own – Add a jalapeño for a touch of heat or keep it mild for the whole family.
What Ingredients Do I Need
To make this traditional Mexican rice, you’ll need a few basic ingredients that come together to deliver maximum flavor with minimal effort. Here’s what you’ll use and why:
- Roma tomatoes: Provide the fresh, vibrant tomato base that gives arroz rojo its signature color and taste.
- White onion: Adds savory depth and aromatic sweetness to the blended sauce.
- Garlic cloves: Essential for a rich, comforting flavor that ties the dish together.
- Tomato bouillon + chicken bouillon: This duo enhances the broth with umami-rich seasoning and a savory boost.
- Water: Blends with the bouillon to form a deeply flavorful cooking liquid.
- Long-grain white rice: The best choice for fluffy, non-sticky texture.
- Avocado oil: Used to toast the rice, building a nutty base and preventing mushiness.
- Fresh cilantro: Lends herbal brightness as it steams gently over the rice.
- Whole jalapeño (optional): Infuses the rice with mild heat without making it too spicy.
Frequently Asked Questions
Rinse the rice first to wash off excess starch, and toast it in a little oil before adding the liquid. That keeps every grain fluffy and separate.
A blend of tomato, garlic, and onion simmered into the rice gives arroz rojo its classic color and flavor. No food coloring needed.
Yes, it reheats well for up to 4 days. Add a splash of broth when warming to bring back the moisture.
It is the perfect side for so much of what we cook, from enchiladas to caldo to grilled meats.
Mexican Red Rice
Ingredients
- 2 roma tomatoes
- ¼ white onion
- 2 garlic cloves
- 1 teaspoon tomato bouillon
- 1 teaspoon chicken bouillon
- 2 cups water
- 1 cup long grain Jazmine rice
- 2 tablespoon avocado oil
- handful of fresh cilantro
- 1 jalapeno whole
Instructions
- Blend the base
- In a blender, combine the Roma tomatoes, onion, garlic, tomato bouillon, chicken bouillon, and water. Blend until smooth.
Fry the rice
- In a medium pot over medium heat, add avocado oil. Add the rice and lightly fry it, stirring frequently, until it's golden and aromatic.
Add to the tomato mixture
- Carefully pour the blended tomato sauce into the pot with the rice. Stir well to combine.
Top with herbs and heat
- Place the fresh cilantro and whole jalapeño (if using) on top of the rice
Simmer gently
- Once the mixture begins to bubble, immediately reduce the heat to the lowest setting. Cover the pot tightly and let it cook undisturbed for 15 minutes.
Let it rest
- After cooking, turn off the heat and let the rice rest (still covered) for another 10 minutes to finish steaming.
Fluff and serve
- Remove the lid, discard the jalapeño and cilantro, and fluff the rice with a fork before serving.
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