Arroz Mexicano, also called arroz rojo or Mexican red rice, is a traditional side dish made by toasting rice in oil and simmering it with tomatoes, onion, garlic, broth, and chile until fluffy and reddish-orange.
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It's one of the most popular accompaniments in Mexican cuisine, often served with tacos, enchiladas, and grilled meats.
In this Arroz Mexicano recipe, I keep things simple with ripe tomatoes, garlic, onion, chicken bouillon, and a bit of green chile for flavor.
I use frozen mixed vegetables for convenience, but you can also add 2 fresh chopped carrots and 1 cup of peas, or leave them out entirely. Give it a try; it pairs well with any Mexican dish.
Ingredients You'll Need
Note: See the recipe card for quantities.
- White rice (medium-grain): The base for Arroz Mexicano. Any rice can be used, but you may need to adjust the water ratio and cooking time.
- Tomatoes: Provide the signature red color and tangy flavor.
- Onion & garlic: Create a savory, aromatic base.
- Chicken bouillon: Adds rich, savory depth; can be substituted with low-sodium chicken broth.
- Green chile: Brings gentle heat.
- Carrots & peas (or frozen mix): Add sweetness and color. I use frozen vegetables for convenience, but you can also add 2 fresh chopped carrots and 1 cup of peas, or leave them out entirely.
- Cilantro (optional): For a fresh, herbal finish.
- Vegetable oil: Used to toast the rice, giving it a nutty flavor.
- Water: Cooks the rice until tender; can be replaced with low-sodium chicken broth.
How to Make Arroz Mexicano
Note: Full instructions are provided in the recipe card below.
- Blend the tomatoes, chile, onion, and garlic until smooth.
- Fry the raw rice in a little oil, stirring constantly, until pale tan and fragrant, with a slightly nutty, popcorn-like aroma.
- Add the tomato mixture and cook until slightly dry.
- Stir in the water, bouillon or salt, cilantro, and optional vegetables.
- Cover and simmer on low until the rice is tender.
- Fluff with a fork, let rest, and serve warm.
Storage, Make Ahead, & Freezing
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: You can prepare the rice a day in advance and reheat gently on the stovetop or in the microwave, adding a splash of water or broth to refresh the texture.
- Freezing: Let the rice cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat with a little water or broth until warmed through.
Camila's Tips & Variations
- Rice choice: Medium-grain rice is traditional for Arroz Mexicano, but long-grain works too-just adjust the water ratio and cooking time.
- Tomato base: Fresh ripe tomatoes give the best flavor, but you can also use one 15-ounce can of diced tomatoes (lightly drained). For a deeper red color, add a spoonful of tomato paste.
- Vegetables: Use frozen mixed vegetables, or substitute with 2 fresh carrots and 1 cup of peas.
- Heat level: Serrano chiles bring more spice, jalapeños are milder, and either can be removed before serving. For a no-heat version, simply leave out the chile.
- Cooking method: Toast the rice on the stovetop for flavor, then transfer everything directly to a rice cooker, set it to "cook," and let it run for about 20 minutes.
- Texture: Let the rice rest, covered, for 5-10 minutes after cooking before fluffing. This helps the grains firm up and stay separate.
- Vegetarian option: Use vegetable broth instead of chicken bouillon or broth.
- Serving idea: Serve with tacos, enchiladas, fajitas, carne asada, or grilled chicken.
Watch Recipe Video
Frequently Asked Questions
Why did my rice burn or stick to the bottom?
The heat was likely too high, or there wasn't enough liquid. Make sure to simmer gently and scrape down any rice sticking to the sides before covering.
Why isn't my rice fluffy?
Skipping the toasting step can cause clumping. Be sure to fry the rice in oil until the grains turn opaque and lightly golden before adding the tomato mixture.
How do I get a deeper red color?
Add a spoonful of tomato paste to the tomato base for a richer, more vibrant color.
Did you know?
Arroz Mexicano is also known as arroz rojo due to its tomato-based foundation, which lends it its signature red color. Learn more about Mexican rice on Wikipedia.
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Recipe
Arroz Mexicano
Equipment
- Medium saucepan with lid (3-quart)
- Wooden spoon or spatula
- Cutting board & knife
Ingredients
- 6 very ripe plum tomatoes , cored and roughly chopped
- 1 small onion , roughly chopped
- 2 garlic cloves , peeled and halved
- 1 cup frozen mixed vegetables or peas and carrots (no need to defrost, optional)
- 1½ tablespoons vegetable oil
- 1½ cups white rice , preferably medium-grain
- 1¾ cups water
- 3 serrano chiles or 2 jalapeños , each with a slit cut down the length
- About ¼ cup coarsely chopped fresh cilantro (optional)
- 1½ teaspoons Knorr chicken bouillon or salt , adjusted to taste
Instructions
- In a blender or food processor, combine the tomatoes, onion, and garlic. Blend until smooth.
- In a medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat. Add the raw rice and stir frequently until the grains turn from translucent to milky white, 5-6 minutes. Pour in the tomato mixture, stir a couple of times, and cook until reduced and slightly dry, 2-3 minutes.
- Add the water and bring to a full boil. Stir in the mixed vegetables, chiles, cilantro (if using), and chicken bouillon or salt. Stir well, scraping down any rice clinging to the sides of the pan.
- Cover the pot and reduce the heat to the lowest setting. Cook gently for 20 minutes, until the rice is tender. The lid should release only the faintest hint of steam.
- Remove from heat. Fluff the rice gently with a fork to release steam and stop the cooking. Cover again and let rest for a few minutes to allow the starches to firm up. Remove the chiles, if desired, and serve.
Watch how to make it
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.
