Mexican Rice Calories: A 215-Calorie Side Dish

Mexican rice, often called arroz rojo, is a tomato-colored rice side made with long-grain rice, broth, onion, garlic, and seasonings. This stovetop version is fluffy and savory, and its measured oil and six portions make it easy to estimate the calories in each serving; recipes vary from home to home and region to region.

Calories: A serving has about 215 calories, based on dividing the full recipe into six portions. Each portion is roughly ¾ to 1 cup, depending on how much the rice expands and how it is scooped. This is an estimate, not a lab analysis: the broth, tomato sauce, vegetables, and exact portion size can change the total. The recipe is designed as a side dish, not a main course.

Ingredients

1½ cups (285 g) long-grain white rice
1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
½ cup (75 g) finely diced yellow onion
2 medium garlic cloves (about 6 g), finely minced
½ teaspoon (1 g) ground cumin
½ cup (120 ml) plain tomato sauce
2 cups (475 ml) low-sodium chicken or vegetable broth, warmed
¾ teaspoon (4.5 g) fine salt, or less if the broth is salty
½ cup (70 g) frozen peas and diced carrots, optional
2 tablespoons (8 g) chopped cilantro, optional, for serving
1 lime, cut into wedges (about 60 g), optional, for serving

Instructions

Rinse and drain the rice. Put the rice in a fine-mesh sieve and rinse under cool water, stirring it with your fingers, until the water runs mostly clear. Shake the sieve well and leave the rice to drain while you prepare the aromatics. Removing loose surface starch helps keep the finished grains separate rather than sticky.
Brown the rice. Heat the oil in a medium, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add the drained rice and cook for 5 to 7 minutes, stirring often, until the grains look dry and some are lightly golden. Keep the heat moderate: deeply browned rice can taste bitter, while rice that is still wet may steam instead of toast.
Add the aromatics and liquid. Stir in the onion and cook for about 2 minutes, until it begins to soften. Add the garlic and cumin and stir for 30 seconds, just until fragrant. Carefully pour in the tomato sauce and warm broth, then add the salt and optional frozen peas and carrots. Stir once to distribute everything and scrape any rice from the bottom of the pan.
Simmer covered. Bring the liquid to a gentle boil, then immediately reduce the heat to low and cover the pan. Cook for 18 minutes without lifting the lid or stirring. The liquid should be absorbed and the rice tender. If your burner runs hot, use the lowest setting that maintains a quiet simmer; vigorous boiling can make the bottom scorch before the top cooks.
Rest and fluff. Take the covered saucepan off the heat and let it stand for 5 minutes. Remove the lid, fluff the rice gently with a fork, and taste a grain. If it is still firm, add 1 to 2 tablespoons (15 to 30 ml) hot broth or water, cover, and cook on low for another 2 to 3 minutes before resting again. Scatter with cilantro and serve with lime wedges if desired.

Tips

Drain the rinsed rice well. A lot of water clinging to the grains changes the liquid balance and can leave the rice soft or gummy. After rinsing, shake the sieve and let it drain for a minute or two. For a more pronounced toasted flavor, give the rice the full 5 to 7 minutes in the pan, stirring so it colors evenly without burning.

Choose broth with the salt in mind. Low-sodium broth gives you more control over seasoning. If using regular broth, begin with ¼ teaspoon (1.5 g) salt and adjust after cooking. Vegetable broth makes the recipe meat-free; chicken broth gives it a rounder savory flavor. A plain water substitute works, but the result will taste less rich, so check the seasoning at the end.

Use a close tomato substitute if needed. Plain tomato sauce is convenient and gives consistent color. If it is unavailable, blend ½ cup (120 ml) canned diced tomatoes until smooth and use that amount. The rice may have a slightly fresher, more textured tomato flavor. Avoid sweetened pasta sauce, which can bring extra herbs, sugar, and salt that change the character of the dish.

Leave the lid on during the simmer. Each time the lid comes off, steam escapes and the cooking time becomes less predictable. If the rice is not done at 18 minutes, check it once and add a small splash of hot liquid only if needed. Do not stir repeatedly while it cooks; stirring can break grains and release starch that makes the mixture clump.

Serving Suggestions

Serve Mexican rice warm as a side with beans, grilled vegetables, tacos, enchiladas, or roasted chicken. It also works alongside a bowl of black beans and a crisp salad when you want a simple meat-free plate. The lime wedges are optional, but a squeeze at the table adds a bright contrast to the tomato and cumin. For a larger meal, serve it with a main dish and keep the rice portion near the recipe’s estimated serving size; a heaped bowl will naturally contain more calories than the six-way estimate.

For a casual buffet, transfer the rice to a warm serving bowl and keep a fork nearby so guests can loosen the grains before serving. Add cilantro just before it reaches the table, rather than cooking it into the pot, to preserve its fresh color and aroma. If serving children or people who prefer mild food, offer any hot sauce separately instead of adding it to the whole batch.

Variations

Make it vegetarian: Use vegetable broth, checking the label if you need to avoid a particular ingredient. The rice’s flavor will depend more on the tomato, onion, garlic, and browning, so taste after cooking and adjust the salt. The recipe is already easy to make without meat, and the optional peas and carrots add color and a little sweetness.

Make it without mixed vegetables: Simply leave out the peas and carrots. The rice will still cook in the same amount of liquid and makes a plainer side for dishes that already include vegetables. For a different texture, replace them with ½ cup (70 g) thawed corn, or stir in finely diced roasted poblano after the rice has cooked. Poblano gives a mild roasted-pepper note; heat varies, so taste it before using.

Use brown rice: Brown rice needs more liquid and a longer simmer than the white rice in this recipe, so it is not a direct one-for-one timing swap. Follow the cooking directions on the rice package and check for tenderness before resting. Its nuttier flavor and firmer bite make a noticeably different version, and the portion’s calorie estimate will also change with the quantity and type used.

Add gentle heat: Stir 1 finely chopped jalapeño (about 15 g) into the pan with the onion, removing the seeds and ribs for milder heat. Alternatively, serve sliced jalapeño or hot sauce at the table. This keeps the base batch approachable for different tastes without changing the essential tomato-rice method.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided into shallow airtight containers so they chill more quickly. Cooked rice can support bacterial growth if it sits warm for too long, so do not leave the saucepan on the counter for an extended period. Refrigerated leftovers keep for 3 to 4 days. Label the container with the cooking date, and discard rice that has been left out beyond the two-hour window.

To reheat on the stove, put the portion in a saucepan with 1 to 2 tablespoons (15 to 30 ml) water or broth per cup of rice. Cover and warm over low heat, stirring once or twice, until steaming hot throughout. In a microwave, cover the rice loosely, add a small splash of liquid, and heat in short intervals, stirring between them so cold spots do not remain. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer if you need to verify the temperature.

You can freeze the cooled rice in airtight, freezer-safe containers for about 2 to 3 months for best quality. Freeze it in meal-size portions, then thaw overnight in the refrigerator or reheat from frozen with a little added water, stirring as it warms. The grains may be a little softer after freezing, but the rice remains convenient for a quick side. Do not thaw it on the counter.

Frequently Asked Questions

How many calories are in Mexican rice?
This recipe has an estimated 215 calories per serving when divided into six portions. The estimate includes the rice, oil, tomato sauce, onion, garlic, broth, and optional peas and carrots. It will vary with the brand of broth, whether you include the vegetables, the amount of oil used, and the actual size of each scoop.

What is a serving size for this recipe?
The recipe makes six side-dish portions, each roughly ¾ to 1 cup. Cooked rice volume varies with the brand and how thoroughly the grains drain, so the cup measure is an approximation. For the calorie estimate to be useful, divide the finished batch into six reasonably even portions rather than comparing an unusually small scoop with a large one.

Why did my Mexican rice turn mushy?
Common reasons include skipping the rinse, not draining the rice, using more liquid than the recipe calls for, stirring during the covered simmer, or cooking at too high a temperature. Make sure the rice is well drained, measure the broth, and keep the pan covered over low heat. A heavy-bottomed saucepan also helps distribute heat and reduce scorching.

Can I make Mexican rice ahead?
Yes. Cook it, cool it promptly in a shallow container, and refrigerate it within 2 hours. Keep it chilled for no more than 3 to 4 days, then reheat the portion you need until it reaches 165°F (74°C). If you want to prepare it farther in advance, freeze meal-size portions and reheat them thoroughly.

Can I use tomato paste instead of tomato sauce?
Not in the same quantity: tomato paste is much more concentrated and would make the rice overly thick and strongly flavored. If it is all you have, thin a small amount with water until it resembles tomato sauce, then measure ½ cup (120 ml) of the thinned mixture. The color and flavor may still be more intense, so taste the finished rice before adding extra salt.

Is Mexican rice the same as Spanish rice?
The names are often used interchangeably in North America for tomato-seasoned rice, though regional and household recipes differ. This version follows a common Mexican-style approach of toasting rice and simmering it with tomato, aromatics, and broth. It is one practical variation, not the only way to make the dish.

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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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