Arroz a la Mexicana, also known as Mexican Rice for Tacos or Mexican Red Rice, is a classic tomato-based rice dish made with long-grain rice, tomatoes, onion, garlic, and simple spices.
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This Arroz a la Mexicana recipe uses the traditional sauté-and-simmer method that keeps the grains separate while building deep flavor from blended tomatoes and broth.
It is easy, budget-friendly, and ready in under 30 minutes, making it ideal for tacos, burritos, taco bowls, grilled meats, and as a classic Mexican side dish.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Long-grain white rice: The base of the dish.
- Tomatoes: Provide color and acidity for the base sauce.
- Onion: Adds sweetness and structure.
- Garlic: Builds depth and savory flavor.
- Neutral oil: Allows frying of the rice.
- Chicken broth: Hydrates the rice with flavor.
- Knorr chicken bouillon: Intensifies seasoning.
- Serrano chile: Adds mild heat.
How to Make Arroz a la Mexicana
Note: Full instructions are provided in the recipe card below.
- Wash the rice first with warm water, then rinse with cold water. Drain very well and let it dry as much as possible.
- In a blender or food processor, blend the tomatoes, half of the onion, and one whole garlic clove until completely smooth. Do not strain; set aside.
- Heat oil in a large nonstick skillet over high heat. Test with a few grains of rice; when they bubble, the oil is ready.
- Add the rice and fry over high heat, stirring constantly, until it turns translucent to milky white and sounds dry, about 5-7 minutes.
- Lower the heat to medium and pour in the blended tomato mixture and the remaining garlic clove. Cook, stirring, until the sauce thickens and looks cooked.
- Add the hot chicken broth. Taste and adjust seasoning with chicken bouillon as needed. Add the serrano chile.
- Bring to a boil, cover, lower the heat, and cook for 15 minutes.
- After 15 minutes, gently fold the rice from the bottom up to evenly distribute the tomato color.
- Cover again and cook for 5 more minutes, until all liquid is absorbed.
- Turn off the heat, keep covered, and let rest for 5-10 minutes.
- Remove the garlic clove and chile. Fluff gently and serve.
Hint: Let the rice dry completely after rinsing so it seals during frying and does not become sticky.
Storage, Make Ahead, & Freezing
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Cook fully, cool, and refrigerate. Reheat with a splash of broth.
Freezing: Freeze in portions for up to 2 months. Thaw overnight and reheat covered.
Camila's Tips & Variations
- If the rice is pale, the tomato base was too thin. Cook the sauce longer before adding broth.
- If rice sticks, the heat was too low. Fry over high heat.
- For a redder color, add one extra tomato.
- For the vegan version, use vegetable broth.
- For spicier rice, use two serranos.
Frequently Asked Questions
What Is Arroz a la Mexicana?
Arroz a la Mexicana is traditional Mexican red rice served in taquerías, homes, and restaurants across Mexico. It is made by toasting long-grain rice in oil, then simmering it in a blended tomato broth with onion and garlic.
Is Mexican rice the same as Spanish rice?
No. Mexican rice is tomato-based, long-grain, and light in texture, while Spanish rice is usually yellow, richer, and flavored with saffron or turmeric.
Why is my Mexican rice for tacos mushy?
Too much liquid was used. Reduce the broth and fry the rice longer.
Why is my rice bland?
Not enough seasoning was added. Increase bouillon or salt.
Why is my rice crunchy?
Not enough liquid was absorbed. Add a few tablespoons of hot broth and cover.
Why did my rice burn on the bottom?
The heat was too high during simmering. Lower the heat after boiling.
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Recipe
Arroz a la Mexicana
Equipment
- Wooden spoon or spatula
- Fine-mesh strainer or colander
Ingredients
- 1 cup extra-long grain rice
- 4 tablespoons olive oil or vegetabke oil
- 2 cups boiling water dissolve 1½ teaspoons Knorr Chicken Bouillon or use homemade or store-bought low-sodium chicken broth
- 2 (about 200g ) ripe Roma tomatoes
- 1 small yellow or white onion, divided (half left whole for blending, half finely minced)
- 2 garlic cloves, peeled, divided (one left whole for blending, one finely minced)
- 1 serrano chile
- Knorr granulated chicken bouillon , to taste
Instructions
- Wash the rice first with warm water, then rinse with cold water. Drain very well and let it dry as much as possible.
- In a blender or food processor, blend the tomatoes, half of the onion, and one whole garlic clove until completely smooth. Do not strain; set aside.
- Heat oil in a large nonstick skillet over high heat. Test with a few grains of rice; when they bubble, the oil is ready.
- Add the rice and fry over high heat, stirring constantly, until it turns translucent to milky white and sounds dry, about 5-7 minutes.
- Lower the heat to medium and pour in the blended tomato mixture and the remaining garlic clove. Cook, stirring, until the sauce thickens and looks cooked.
- Add the hot chicken broth. Taste and adjust seasoning with chicken bouillon as needed. Add the serrano chile.
- Bring to a boil, cover, lower the heat, and cook for 15 minutes.
- After 15 minutes, gently fold the rice from the bottom up to evenly distribute the tomato color.
- Cover again and cook for 5 more minutes, until all liquid is absorbed.
- Turn off the heat, keep covered, and let rest for 5-10 minutes.
- Remove the garlic clove and chile. Fluff gently and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
