Martin's Mexican Rice: Fluffy, Tomato-Scented Side Dish

Martin’s Mexican rice is a stovetop side made by toasting long-grain rice, then simmering it with tomato, broth, onion, and mild spices. Often called arroz rojo, it has many regional and household versions; this straightforward one aims for separate, tender grains that pair easily with everyday meals.

Ingredients

1½ cups (280 g) long-grain white rice
2 tablespoons (30 ml) neutral oil, such as canola or avocado oil
½ cup (75 g) finely chopped yellow onion
2 garlic cloves (6 g), finely minced
¾ cup (180 ml) plain tomato sauce, not salsa
1½ cups (355 ml) low-sodium chicken or vegetable broth
½ teaspoon (3 g) fine salt, plus more to taste
½ teaspoon (1 g) ground cumin
¼ teaspoon (0.5 g) dried Mexican oregano or regular dried oregano, lightly crushed
⅛ teaspoon (0.3 g) black pepper
2 tablespoons (8 g) chopped cilantro, for serving (optional)
1 tablespoon (15 ml) fresh lime juice, for serving (optional)

Instructions

Rinse and drain the rice. Put the rice in a fine-mesh strainer and rinse under cool running water, gently moving the grains with your fingers, until the water runs mostly clear. Let it drain well while you chop the onion and garlic. Rinsing removes loose surface starch, which helps keep the cooked grains from clumping; draining also reduces excess water in the pan.
Warm the pan and toast the rice. Set a medium, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add the oil. When it shimmers, add the drained rice and stir frequently for about 5 minutes. The grains should look dry and lightly golden in spots, not dark brown. If they begin to brown quickly, lower the heat; scorched rice can make the whole pot taste bitter.
Cook the aromatics. Add the onion and cook for about 2 minutes, stirring often, until it softens and turns translucent. Stir in the garlic, cumin, oregano, and black pepper, and cook for 30 seconds, just until fragrant. Garlic can burn quickly, so keep it moving and do not wait for it to brown.
Add the tomato and broth. Pour in the tomato sauce and broth, then add the salt. Stir once, scraping the bottom of the pan to loosen any toasted grains. Bring the liquid to a boil over medium-high heat; this usually takes about 3 minutes. Taste a little of the liquid and adjust the salt now if needed, remembering that it will season all the rice.
Cover and simmer. As soon as the liquid boils, stir the rice once, reduce the heat to low, and cover the pan tightly. Simmer for 18 minutes without lifting the lid or stirring. A steady, gentle simmer is the goal. If the burner runs hot, use the smallest burner or move the pan so the bottom does not scorch.
Rest the rice off the heat. After 18 minutes, turn off the burner and leave the pan covered for 10 minutes. This resting time lets the remaining steam finish cooking the grains and helps moisture distribute evenly. Avoid opening the lid early: escaping steam can leave the top layer firm while the bottom is already tender.
Fluff and serve. Open the lid and check that the liquid has been absorbed and the rice is tender. Gently fluff from the edges toward the center with a fork; do not mash or vigorously stir it. Taste and add a little salt if necessary. Finish with cilantro and lime juice, if using, and serve warm.

Tips

Use long-grain white rice for this timing. It stays relatively separate after cooking and is widely available. Medium-grain rice tends to be softer and stickier, so the finished texture will differ. Brown rice needs substantially more liquid and a longer simmer; it is not a direct swap in this recipe.
Let the rice toast evenly. Keep it moving in the oil, especially around the base and corners of the saucepan. Pale golden grains add a nutty note, but very dark grains can taste burnt. A broad, heavy pan distributes heat more evenly than a thin pot.
Keep the lid closed during simmering. Frequent peeking releases steam and changes the cooking conditions. If the rice is still firm after the covered simmer and rest, sprinkle 1–2 tablespoons (15–30 ml) hot water over it, cover again, and cook on low for 3–5 minutes before resting briefly.
Adjust for salty broth, not by guesswork alone. Low-sodium broth gives you more control. If using regular broth, begin with ¼ teaspoon (1.5 g) salt and taste the cooking liquid before covering; add more only if it tastes flat.

Serving Suggestions

Serve the rice warm alongside beans, enchiladas, tacos, grilled vegetables, or a simple salad. Its savory tomato flavor also works well with roasted chicken or grilled fish, while the mild seasoning leaves room for a more strongly flavored main dish. Spoon it into bowls with black or pinto beans for an easy lunch, or use it as a base for a plate with sautéed peppers, corn, and avocado.

For a family-style meal, bring the covered saucepan to the table after the resting step, then fluff the rice just before serving. Offer lime wedges, chopped cilantro, and salsa on the side so everyone can season their portion. If serving with saucy food, keep the rice fairly plain; if it is the main starch on the plate, a little extra lime and cilantro can brighten it without changing the cooking process.

Variations

Make it vegetarian: Use vegetable broth instead of chicken broth. Choose a flavorful low-sodium broth, since a very mild one may make the rice taste less savory. The listed recipe is already easy to make meat-free with this one change.

Add vegetables: Stir ½ cup (75 g) thawed frozen peas and ½ cup (75 g) finely diced carrot into the pan with the broth. Keep the rice-to-liquid amounts unchanged. The vegetables add color and a little sweetness; cut the carrot small so it softens during the covered simmer. Avoid adding a large amount of watery vegetables, which can make the rice wet.

Use fresh tomato: In place of the tomato sauce, blend 1 medium ripe tomato (about 150 g) until smooth. Fresh tomatoes vary in water content and acidity, so the flavor may be brighter and less consistent than with plain sauce. Do not use chunky salsa as a substitute: its added salt, chile, and pieces of vegetables can alter both seasoning and texture.

Add gentle heat: Cook 1 finely minced jalapeño (about 15 g), with its seeds removed for milder heat, along with the onion. For a smokier, more pronounced chile flavor, stir in ½ teaspoon (2.5 ml) chipotle in adobo with the tomato sauce. Chipotle is not a traditional requirement for every version of Mexican rice; it makes this variation distinctly smoky and spicier.

Storage and Reheating

Transfer leftover rice to a shallow, covered container and refrigerate it within 2 hours of cooking. Refrigerated cooked rice keeps for 3–4 days. Cooling it in a shallow layer helps it chill promptly; do not leave the pot sitting at room temperature for an extended period. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best texture. Thaw overnight in the refrigerator or reheat from frozen with a small splash of water.

To reheat, add the rice to a saucepan with 1 tablespoon (15 ml) water per cup (about 160 g) of rice, cover, and warm over low heat, stirring once or twice until steaming hot. In a microwave, cover the portion loosely and heat in short bursts, stirring halfway through; add a teaspoon of water if it seems dry. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat only the amount you plan to eat, rather than repeatedly warming and cooling the full batch.

Frequently Asked Questions

Why did my Mexican rice turn mushy?
Common causes include skipping the rinse, using too much liquid, stirring during the simmer, or lifting the lid repeatedly and then adding extra water to compensate. Measure the rice and liquids carefully, drain the rinsed rice well, and leave the lid on for the full simmer and rest. If the rice is cooked but slightly moist, uncover it for a few minutes and fluff gently so excess steam can escape.

Can I make this recipe with jasmine or basmati rice?
Both are long-grain varieties, but their aroma, starch, and water absorption differ from standard long-grain white rice. Jasmine can cook softer and more fragrant, while basmati has a distinct aroma and may need a small adjustment to liquid or timing. For the most predictable result, use ordinary long-grain white rice the first time; if substituting, follow the rice package’s guidance and check tenderness near the end of the simmer.

Can I prepare Mexican rice ahead of time?
Yes. Cook it as directed, cool and refrigerate it promptly, then reheat it covered with a splash of water until steaming hot. It is usually best within 3–4 days. For a dinner just a little later, the covered 10-minute rest can be followed by serving; holding cooked rice warm for a long time is not a substitute for prompt refrigeration.

Can I cook it in a rice cooker?
This recipe is designed for a saucepan, where you can toast the rice and control the simmer. You can toast the grains and cook the onion, garlic, and spices in a skillet, then transfer everything to a rice cooker with the tomato sauce and broth. Rice cookers vary, and tomato can stick or trigger a different cycle, so follow the appliance instructions and check that the rice is tender before serving.

Is Mexican rice the same as Spanish rice?
In many English-speaking homes and menus, “Spanish rice” is used for tomato-seasoned rice in the style often called Mexican rice or arroz rojo. Names and recipes vary by region and household, and some Spanish rice dishes are different. This version is a Mexican-style tomato rice rather than a claim to represent every regional preparation.

How can I keep the rice from sticking to the bottom?
Use a heavy-bottomed saucepan, toast the rice over moderate heat, and lower the burner as soon as the liquid boils. A tight lid helps the rice cook evenly without needing to stir. If your stove’s lowest setting is still strong, use a heat diffuser or a smaller burner; scraping a scorched layer into the rest of the rice can spread a burnt flavor.

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Martin’s Mexican Rice: Fluffy, Tomato-Scented Side Dish