Mexican Red Rice

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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 Mexican Red Rice

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

Why did my rice turn out mushy?

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.

What gives Mexican red rice its color?

A blend of tomato, garlic, and onion simmered into the rice gives arroz rojo its classic color and flavor. No food coloring needed.

Can I make it ahead of time?

Yes, it reheats well for up to 4 days. Add a splash of broth when warming to bring back the moisture.

What do you serve it with?

Serve arroz rojo alongside carnitas for taco night, or spoon it next to Chile Colorado so it catches the rich red chile sauce. Add beans and a fresh salsa to round out the plate.

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Mexican Red Rice

Anahi

In my family, a meal was not a meal without a pot of arroz rojo on the table. My abuela always toasted the rice first, until it smelled nutty, then let it drink up a tomato and garlic broth until every grain turned tender and red. It sounds simple, but it is the dish I most often see people rush and ruin. She taught me to be patient with it, and I never forgot. This Mexican red rice is the steady sidekick to almost everything we cook, and once you make it the slow way, you will understand why it earned a permanent spot at our table.

Fluffy, flavorful Mexican Rice made with tomatoes, garlic, and bouillon, an easy, one-pot side dish that pairs perfectly with tacos, enchiladas, and more

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Prep Time 5

Cook Time 25

Total Time 30

Course Side Dish

Cuisine Mexican

Servings 6 servings

Calories 210 kcal

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 jasmine 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.

Keyword Arroz rojo, Mexican red rice

Storage and Freezing

Refrigerate in a shallow airtight container within 2 hours and use within 4 days. Freeze in meal-size portions for up to 2 months. Thaw in the refrigerator and reheat to 165°F; add a small splash of water, broth, or milk as appropriate to restore moisture.