Mexican rice, also known as arroz rojo or Spanish rice, is a flavorful and colorful side dish perfect for any Mexican-inspired meal. It is made with white long-grain rice and a variety of vegetables and spices that give it its distinctive taste and aroma.
The vibrant red color of the rice comes from the addition of tomato paste and diced tomatoes. This Mexican rice recipe is easy to customize and can be made to suit any dietary preferences.
For example, you can use low-sodium chicken broth instead of water to make the dish more flavorful or swap out the vegetables for your favorite ones. Some people like to add a touch of heat to their Mexican rice by leaving the jalapeño or serrano pepper seeds in, while others prefer to remove them for a milder taste.
Mexican rice is a great way to add variety to your meals and can be served alongside tacos, burritos, enchiladas, or any other Mexican dish. It's also a nutritious side dish with fiber and vitamins.
Following our recipe, you can make delicious and authentic Mexican rice quickly! This Mexican rice is perfect, served with a cheese dip on top or as a side dish for a chicken quesadilla, roasted chicken, or carne asada. Alternatively, you can use it to fill a burrito and wrap it or as a base for a quick lunch on the go.
How to Make Mexican Rice
Note: The full instructions are provided in the recipe card below.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion, tomato, garlic, and pepper and sauté until the vegetables are soft and the onion is translucent about 8 to 10 minutes.
Add the tomato paste and sugar to the skillet and stir to combine. Cook for 2 to 3 minutes until the tomato paste has darkened.
Add the rice to the skillet and stir to coat the grains with the vegetable mixture. Cook for 1-2 minutes, stirring occasionally, until the rice is lightly toasted.
Add the hot water or chicken broth to the skillet, followed by the Knorr Granulated Chicken bouillon or kosher salt, and stir to combine. Taste and adjust the seasoning if needed.
Add the serrano pepper and frozen mixed vegetables or peas & carrots. Stir gently to combine and bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid. Simmer the rice for 7 minutes or until the liquid is absorbed.
Once the liquid has been absorbed, turn off the heat (the rice will have a slightly undercooked texture, but don't worry; the heat from the steam will finish cooking it to be soft and fluffy), keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Next, gently fluff the rice with a fork.
👀👉Note: If you're using a whole jalapeño or serrano pepper, leave it in the dish to enjoy with your rice. Alternatively, you can remove it from the skillet after cooking if you prefer a milder taste. The pepper will have infused the dish with flavor, so you can discard it before serving if desired.
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Recipe
Easy Mexican Rice
Tools
Ingredients
- 4 tablespoons extra virgin olive oil , divided
- 1 small yellow onion , finely chopped
- 1 jalapeño or serrano , whole or minced (stemmed and seeded for less heat if desired).
- 3 large Roma tomatoes , chopped
- 2 large cloves garlic , minced
- 2 tablespoons tomato paste
- ½ teaspoon sugar
- 3 cups white long-grain rice , such as Jasmine rice or Basmati
- 5 cups water
- 4 teaspoons Knorr Granulated Chicken bouillon or 2 teaspoons kosher salt , adjust to taste
- 1 cup frozen mixed vegetables or peas & carrot, no need to defrost
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion, tomato, garlic, and pepper and sauté until the vegetables are soft and the onion is translucent about 8 to 10 minutes.
- Add the tomato paste and sugar to the skillet and stir to combine. Cook for 2 to 3 minutes until the tomato paste has darkened.
- Add the rice to the skillet and stir to coat the grains with the vegetable mixture. Cook for 1-2 minutes, stirring occasionally, until the rice is lightly toasted.
- Add the hot water or chicken broth to the skillet, followed by the Knorr Granulated Chicken bouillon or kosher salt, and stir to combine. Taste and adjust the seasoning if needed. Add the serrano pepper and frozen mixed vegetables or peas & carrots. Stir gently to combine and bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
- Simmer the rice for 7 minutes or until the liquid is absorbed.
- Once the liquid has been absorbed, turn off the heat (the rice will have a slightly undercooked texture but don't worry because the heat from the steam will finish cooking the rice to be soft and fluffy), keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Next, gently fluff the rice with a fork.
- 👀👉Note: If you're using a whole jalapeño or serrano pepper, leave it in the dish to enjoy with your rice. Alternatively, you can remove it from the skillet after cooking if you prefer a milder taste. The pepper will have infused the dish with flavor, so you can discard it before serving if desired.
Notes
- Microwave: Place the rice in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes or until the rice is heated.
- Stovetop: Heat a small amount of oil or butter in a skillet over medium-high heat. Add the rice and occasionally stir until it's heated through about 5-10 minutes.
- Oven: Preheat the oven to 350°F (175°C). Place the rice in an oven-safe dish and cover it with foil. Bake for 10-15 minutes or until the rice is heated through.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.