Mexican Rice

Mexican rice, also known as arroz rojo, is a flavorful side dish made with long-grain rice, tomatoes, onion, garlic, and seasonings. It’s fluffy, savory, and beautifully colored thanks to the tomato base. Often served alongside beans, tacos, enchiladas, or grilled meats, it’s a staple in Mexican cuisine and a must-have on any Latin-inspired plate.

Why You’ll Love This Recipe

This Mexican rice is light, fluffy, and packed with flavor from real ingredients. It’s an easy, one-pot dish that complements a variety of meals and can be customized with add-ins like veggies or peas. You’ll love that it tastes just like what you’d find at your favorite Mexican restaurant, but with even more freshness and depth.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Long-grain white rice
• Vegetable oil or lard
• White onion, finely chopped
• Garlic, minced
• Tomato sauce or fresh blended tomatoes
• Chicken broth (or water with bouillon)
• Salt
• Ground cumin (optional)
• Fresh cilantro (optional, for garnish)
• Peas or diced carrots (optional)

directions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. Heat oil in a medium saucepan over medium heat. Add rice and cook, stirring frequently, until golden and lightly toasted, about 5–7 minutes.
3. Add chopped onion and garlic. Sauté for 1–2 minutes until fragrant.
4. Stir in tomato sauce and cook for another minute.
5. Add chicken broth, salt, and cumin (if using). Stir once and bring to a boil.
6. Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let sit, covered, for 5 minutes.
8. Fluff with a fork and garnish with cilantro or mix in peas if desired.

Servings and timing

Serves 4–6
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

• Spicy rice: Add a diced jalapeño or a splash of hot sauce to the broth.
• Add vegetables: Mix in frozen peas, carrots, or corn during the last 5 minutes of cooking.
• Tomato-free version: Skip the tomato sauce and add extra garlic and herbs for a white rice version.
• Use brown rice: Increase cooking time and liquid slightly to accommodate.
• Top with cheese: Sprinkle grated queso fresco or cheddar before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet with a splash of water or broth, or microwave until heated through. Mexican rice also freezes well — store in freezer-safe containers for up to 2 months and reheat as needed.

FAQs

What kind of rice should I use?

Long-grain white rice works best for fluffy, separate grains. Jasmine or basmati can be used but will change the texture slightly.

Why do I need to rinse the rice?

Rinsing removes excess starch, which helps the rice cook up fluffy and not sticky.

Can I use tomato paste instead of sauce?

Yes, mix 1–2 tablespoons of tomato paste with water to substitute for sauce.

Is this the same as Spanish rice?

They’re very similar — Mexican rice is often more tomato-forward, while “Spanish rice” can vary depending on the region.

Can I use canned diced tomatoes?

Yes, just blend them before adding, or use crushed tomatoes.

How do I keep the rice from getting mushy?

Toast the rice well and avoid over-stirring during cooking. Keep the lid on while it simmers.

Can I make this rice vegetarian?

Yes, use vegetable broth instead of chicken broth.

Can I double the recipe?

Absolutely. Just be sure to use a larger pan and scale the liquid accordingly.

What can I serve this with?

It pairs well with tacos, enchiladas, grilled chicken, carne asada, beans, or even scrambled eggs.

Can I use parboiled rice?

Yes, but cooking times and liquid ratios may need adjusting — follow package instructions.

Conclusion

Mexican rice is a comforting, flavorful side that adds color and taste to any meal. With simple ingredients and a straightforward method, it’s easy to make at home and delivers restaurant-style results every time. Whether served with beans, wrapped in burritos, or enjoyed on its own, this classic rice dish is one you’ll return to again and again.

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