Mexican Rice (Arroz Rojo): Easy Stovetop Recipe Guide

Mexican rice, often called arroz rojo, is a tomato-colored rice side dish cooked with onion, garlic, broth, and a little oil. Toasting the grains before simmering helps them stay separate, while tomato and broth give the rice a savory flavor that works with everyday tacos, beans, and enchiladas.

Ingredients

1 1/2 cups (285 g) long-grain white rice
2 medium ripe tomatoes, about 1 cup chopped (250 g); Roma tomatoes work especially well
1/3 cup chopped white or yellow onion (50 g)
2 garlic cloves (6 g), peeled
1 3/4 cups chicken or vegetable broth (415 ml), divided; use low-sodium broth if you want more control over salt
2 tablespoons neutral oil, such as canola or avocado oil (30 ml)
3/4 teaspoon fine salt (4 g), or less if the broth is salty
1/2 cup frozen peas and diced carrots (75 g), optional
2 tablespoons chopped cilantro (5 g), optional, for serving
1 lime, cut into wedges, optional, for serving

Instructions

Blend the tomato mixture. Roughly chop the tomatoes and put them in a blender with the onion, garlic, and 1/2 cup (120 ml) of the broth. Blend until mostly smooth, about 30 to 45 seconds. A few tiny flecks of tomato are fine. Measure the remaining 1 1/4 cups (295 ml) broth and keep it nearby.
Toast the rice. Heat the oil in a medium, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add the rice and stir frequently for about 5 minutes, until the grains look opaque and some edges turn pale golden. Keep the rice moving so it colors evenly without scorching. This step adds a nutty aroma and helps the cooked grains stay distinct.
Cook off the tomato mixture. Carefully pour the blended tomato mixture into the saucepan; it may sputter against the hot oil. Stir for 2 minutes, scraping the bottom so no toasted grains stick. The mixture will bubble and lose some of its raw tomato smell. Stir in the remaining broth, salt, and the optional peas and carrots.
Simmer covered. Bring the liquid to a gentle boil, then immediately turn the heat to low and cover the pan. Cook for 20 minutes without lifting the lid or stirring. The rice needs steady, low heat to absorb the liquid evenly; a vigorous boil can make the bottom stick before the top is tender.
Rest and fluff. Turn off the heat and leave the pan covered for 10 minutes. This rest lets moisture finish distributing through the rice. Fluff gently with a fork, lifting from the bottom rather than mashing the grains. Taste and add a little more salt if needed. Scatter cilantro over the top and serve with lime wedges if you like.

Tips

Choose the right rice. Long-grain white rice is the most dependable choice for a fluffy result. Medium-grain rice tends to be softer and stickier, while brown rice needs substantially more liquid and a longer cooking time, so it is not a direct swap in this recipe.
Use a close tomato substitute when needed. If ripe fresh tomatoes are unavailable, use 1 cup (240 ml) canned crushed tomatoes in place of the fresh tomatoes. The flavor will be a little more concentrated and less fresh; blend them with the onion, garlic, and broth as directed.
Keep the heat low and leave the lid on. A heavy saucepan helps spread heat and reduces scorching. If your burner runs hot, use its lowest setting or move the pan to a smaller burner. Frequent lid-lifting lets steam escape and can leave the rice unevenly cooked.
Adjust salt after cooking. Broths vary considerably in saltiness. Starting with 3/4 teaspoon is sensible for low-sodium broth, but use less if your broth is salted. Taste after fluffing, when you can judge the seasoning throughout the rice.

Serving Suggestions

Serve the rice warm as a side for enchiladas, tacos, grilled vegetables, or a bowl of beans. It is also useful in a simple plate with refried or whole pinto beans, sliced avocado, and a crisp salad. The mild tomato flavor is designed to complement a more strongly seasoned main dish rather than compete with it.

For a casual meal, spoon it into bowls with black beans, roasted corn, shredded lettuce, salsa, and lime. You can also serve it alongside grilled chicken or fish, but keep the rice and other foods separate until serving if you need to maintain different temperatures or accommodate guests. Cilantro and lime are optional finishing touches: cilantro adds a fresh herbal note, while lime brightens the tomato and broth flavors.

Variations

Make it vegetarian or vegan: Use vegetable broth. The rice is otherwise plant-based, and no other ingredient needs to change. Choose a vegetable broth with a savory flavor, since the broth makes up much of the seasoning.

Add mild heat: Blend in half a seeded jalapeño with the tomatoes, onion, and garlic. For more noticeable warmth, leave in some seeds or serve sliced jalapeño at the table. The pepper changes the flavor as well as the heat, so start small if you want the rice to remain a gentle side dish.

Use a less common traditional chile carefully: Some home-style versions include a small fresh serrano or use a little chile for extra flavor. Serranos can be harder to find and are hotter than jalapeños; substitute a small amount of jalapeño for a milder result. Neither pepper is required for this tomato-forward version.

Skip the mixed vegetables: Peas and carrots are an optional addition, not a requirement. Leave them out for a simpler, more classic-looking red rice, or add 1/2 cup (75 g) corn kernels instead. Frozen vegetables can go in straight from the freezer; do not thaw them first.

Storage and Reheating

Transfer leftovers to a shallow container and refrigerate within 2 hours of cooking. Keep the rice covered and refrigerated for 3 to 4 days. For longer storage, freeze it in meal-size portions for up to 2 months for best texture; thaw overnight in the refrigerator or reheat directly from frozen with a splash of water.

To reheat on the stovetop, put the rice in a saucepan with 1 to 2 tablespoons of water per cup of rice, cover, and warm over low heat, stirring once or twice until steaming hot. In a microwave, cover loosely, add a teaspoon or two of water, and heat in short intervals, stirring between them. Leftovers should reach 165°F (74°C) throughout when checked with a food thermometer. Avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

Is Mexican rice the same as Spanish rice?
In many US kitchens, the names are used for similar tomato-seasoned rice. “Mexican rice” or arroz rojo describes this Mexican-style red rice more directly; “Spanish rice” is a common US name, though Spain has its own distinct rice dishes. Recipes and names vary by household and region, so the labels are not always used consistently.

Why did my rice turn mushy?
Too much liquid, stirring during the covered simmer, or using a softer-grain rice can make the grains break down. Measure the broth, use long-grain white rice, and keep the lid on while the rice cooks. If the finished rice is slightly moist, let it rest uncovered for a few minutes after fluffing so excess steam can escape.

Can I make this with brown rice?
Not by following the same timing and liquid amounts. Brown rice has its bran layer intact and takes longer to soften, so it needs a recipe adjusted for brown rice, including more liquid and a longer simmer. Swapping it directly here is likely to leave the rice firm before the tomato mixture has cooked down properly.

Can I make Mexican rice ahead?
Yes. Cook it, cool it promptly, and refrigerate it in a shallow covered container within 2 hours. Reheat it with a small splash of water until it is steaming hot and reaches 165°F (74°C). For the freshest texture, fluff it just before serving and add cilantro or lime at the table rather than before storage.

What should I do if the rice is still firm after 20 minutes?
Check that the burner was low enough to maintain a gentle simmer and that the lid fitted well. If the liquid is gone but the center is firm, sprinkle 2 tablespoons (30 ml) hot broth or water over the rice, cover, and cook on low for 3 to 5 more minutes; then turn off the heat and let it rest covered for 5 minutes. If liquid remains, continue cooking covered until the grains are tender.

Do I have to rinse the rice first?
No. This version uses unwashed rice so it can toast directly in the oil without waiting for the grains to dry. If you prefer to rinse it to remove surface starch, drain it thoroughly and spread it on a clean towel until the surface is dry; damp rice can sputter in hot oil and will not toast as evenly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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