Mexican Rice Dishes: Fluffy Tomato Rice for Any Meal

Mexican arroz rojo, or red rice, is a stovetop dish of long-grain rice cooked with blended tomato, onion, garlic, and broth. Toasting the rice first helps keep the grains fluffy, while the tomato gives it its familiar color and savory flavor; recipes vary by region and household, and this version makes a dependable side for everyday meals.

Ingredients

1½ cups (280 g) long-grain white rice
2 medium Roma tomatoes (about 250 g), quartered; or 1 cup (240 ml) plain canned tomato sauce as a practical substitute
¼ medium white onion (about 40 g), roughly chopped
1 garlic clove (about 3 g), peeled
1¼ cups (300 ml) low-sodium chicken or vegetable broth, divided
2 tablespoons (30 ml) neutral cooking oil, such as canola or avocado oil
½ teaspoon fine salt (about 3 g), or to taste depending on the broth
¼ teaspoon ground cumin (about 0.5 g), optional
½ cup (70 g) frozen peas, optional
2 tablespoons (8 g) chopped fresh cilantro, optional, for serving
1 lime (about 60 g), cut into wedges, optional, for serving

Instructions

Rinse and drain the rice. Put the rice in a fine-mesh sieve and rinse it under cool running water, stirring gently with your fingers, until the water runs mostly clear, about 2 to 3 minutes. Let it drain for 10 minutes. This removes loose surface starch that can make the finished rice sticky. While it drains, quarter the tomatoes and chop the onion. If using canned tomato sauce instead of fresh tomatoes, you can skip blending the tomatoes later and use the sauce directly.
Blend the tomato mixture. Add the tomatoes, onion, garlic, and ½ cup (120 ml) of the broth to a blender. Blend until smooth, then set the mixture beside the stove. If your blender leaves tomato skin or seeds in a way you dislike, strain the puree through a fine sieve; straining is optional and removes some texture and pulp. With canned tomato sauce, blend the onion, garlic, and ½ cup broth until smooth, then stir in the measured sauce.
Toast the rice. Heat the oil in a medium, heavy-bottomed saucepan or Dutch oven over medium heat. Add the drained rice and cook for about 8 minutes, stirring frequently with a wooden spoon so the grains toast evenly. At first the rice may look damp; keep stirring until it is dry, lightly golden in places, and smells nutty. Avoid turning the heat high to rush this step, since the grains can brown unevenly or scorch before they are toasted through.
Cook the tomato puree briefly. Pour the blended tomato mixture into the pan carefully; it may sputter when it meets the hot oil. Stir and cook for 2 minutes, scraping the bottom of the pan. The mixture should become fragrant and slightly darker, rather than tasting raw. Stir in the remaining ¾ cup (180 ml) broth, salt, and cumin if using. Taste a small spoonful of the liquid and adjust the salt modestly if your broth is unsalted.
Simmer until tender. Bring the mixture just to a boil, stirring once to distribute the rice. If using frozen peas, stir them in now. Cover the pan tightly, reduce the heat to low, and simmer for 18 minutes without lifting the lid. The liquid should be gently steaming, not boiling vigorously. At the end, check one grain from the top: it should be tender with no hard center. If it is still firm and the pan looks dry, add 1 to 2 tablespoons (15 to 30 ml) hot water, cover again, and cook for 2 to 3 minutes before checking once more.
Rest and fluff. Turn off the heat and leave the covered pan undisturbed for 10 minutes. This rest allows moisture to settle through the rice and finishes the cooking without keeping the bottom over direct heat. Remove the lid and gently fluff from the edges toward the center with a fork, lifting rather than mashing the grains. Taste and add a little more salt if needed. Scatter with cilantro, if desired, and serve with lime wedges.

Tips

Drain well before toasting. Rice that is still waterlogged can steam in the oil instead of toasting, so give it the full draining time. If you need to shorten the wait, spread the rinsed rice on a clean kitchen towel for a few minutes and pat it gently; do not leave it wet and clumped in the sieve.
Keep the lid closed. Each time the lid comes off, steam escapes and the cooking becomes less even. Use a tight-fitting lid, and keep the burner low enough that the rice simmers gently. If your stove runs hot, move the pan to a smaller burner or use a heat diffuser.
Choose the tomato substitute with the liquid in mind. Plain canned tomato sauce is convenient and gives a smooth, consistent result; use the same 1 cup (240 ml) amount listed. Avoid heavily seasoned pasta sauce, which can add herbs and salt that change the flavor. If the canned sauce is thick, the broth quantity in this recipe still works as written.
Scale the pan and liquid carefully. For the most even result, use a pan wide enough to toast the rice in a fairly shallow layer and keep the rice-to-liquid proportions consistent. A much larger batch may need a wider pot and a little more simmering time, so check tenderness rather than relying only on the clock.

Serving Suggestions

Serve this rice hot as a side with beans, grilled vegetables, roasted peppers, enchiladas, tacos, or a main dish with a sauce that can mingle with the tomato-seasoned grains. It also fits naturally into a plate with black or pinto beans, sliced avocado, and a crisp cabbage salad. Lime is optional, but a squeeze at the table brightens the savory tomato flavor without changing the basic character of the rice.

For a simple meal, spoon the rice into bowls with warmed beans and vegetables, then add salsa or a little crumbled cheese if those suit the rest of the menu. If serving it as part of a larger spread, keep it covered until it is time to eat so it stays warm and moist. The recipe makes six side portions; for a smaller gathering, leftovers can be packed promptly for another meal rather than left on the table for an extended period.

Variations

Make it vegetarian. Use vegetable broth instead of chicken broth. Choose a mild broth so it does not overpower the tomato, and taste before adding the full amount of salt because packaged broths vary. The substitution changes the savory background slightly but keeps the method the same.

Add vegetables. Frozen peas are an easy addition and go into the pan before the covered simmer. For a classic-style mixed vegetable variation, add ½ cup (65 g) finely diced carrot at the same time; small pieces cook more evenly than large chunks. Corn kernels can also be used in place of some or all of the peas. Avoid adding a large amount of watery vegetables, which can make the rice soft.

Use a mild chile. For a little more aroma, blend in half of a seeded jalapeño or a small piece of poblano with the tomato. The chile amount is adjustable, and the finished rice will be more or less spicy depending on the pepper. For a deeper tomato flavor, use ripe Roma tomatoes; if they are pale or out of season, plain canned tomato sauce is a reliable alternative.

Try brown rice with a changed method. Brown rice takes longer to soften and needs a different liquid ratio, so it is not a direct one-for-one swap in this timing. Follow the package’s cooking guidance for the rice and adjust the liquid accordingly; add the tomato mixture as part of the total cooking liquid. The result will be chewier and more nutty than the tender, fluffy white-rice version here.

Storage and Reheating

Transfer leftover rice to a shallow, covered container and refrigerate it within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-size airtight containers; for best texture, use within about 2 months. Cool it promptly rather than leaving a full pot on the counter, and do not store cooked rice at room temperature.

To reheat on the stove, put the rice in a saucepan with 1 tablespoon (15 ml) water per cup of rice, cover, and warm over low heat, stirring once or twice until steaming hot throughout. In a microwave, cover a portion loosely, add a teaspoon or two of water, and heat in short intervals, stirring between them. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Reheat only the amount you plan to eat, since repeated cooling and warming can reduce quality.

Frequently Asked Questions

Is Mexican rice the same as Spanish rice?
In many English-language recipes, “Spanish rice” is used for a tomato-colored rice similar to Mexican arroz rojo. The names are often used interchangeably in everyday cooking, but the dish described here is a Mexican-style tomato rice, not a claim that every recipe under either name is identical.

Why did my Mexican rice turn mushy?
Common causes include too much liquid, rice that was not drained before toasting, frequent lid lifting, or vigorous boiling. Measure the broth, toast the rice until dry and lightly golden, keep the lid on during the simmer, and let the finished pot rest before fluffing. Different rice brands can absorb liquid somewhat differently, so check tenderness at the end of the stated simmer.

Can I make it without a blender?
Yes. Finely grate the tomatoes and onion, or chop them very small and cook them until soft. A blender makes the sauce smoother and more evenly distributed, but a slightly rustic texture is fine. If using canned tomato sauce, you only need to blend or finely chop the onion and garlic with the broth.

Can I prepare the rice ahead?
You can rinse and drain the rice shortly before cooking, and you can blend the tomato mixture a few hours ahead and refrigerate it in a covered container. Cooked rice can also be made ahead and refrigerated, then reheated to 165°F (74°C). For the fluffiest texture, serve it soon after its resting period, but safe, prompt refrigeration makes leftovers practical.

Can I double the recipe?
Yes, provided you use a sufficiently large, heavy pot so the rice can toast evenly and the lid fits tightly. Double every ingredient, but do not assume the cooking time must double: the covered simmer may be similar or slightly longer depending on the pan and burner. Check that the grains are tender, allow the full 10-minute rest, and avoid filling the pot so high that steam cannot circulate.

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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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