Mexican rice, often called arroz rojo, is a tomato-tinted rice side served across Mexico, with plenty of regional and household variations. This stovetop version toasts long-grain rice before simmering it with tomato, stock and gentle spices, giving you separate, flavourful grains with ingredients that are easy to find in UK shops.
Ingredients
- 1½ cups (285 g) long-grain white rice
- 1 tablespoon (15 ml) neutral oil, such as sunflower or vegetable oil
- ½ small brown or white onion, finely diced, about 75 g
- 2 garlic cloves, finely chopped or crushed, about 6 g
- ⅔ cup (150 ml) tomato passata
- 1¼ cups (300 ml) chicken or vegetable stock, preferably low-salt
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) paprika
- 1 teaspoon (1 g) dried oregano; Mexican oregano if available
- ½ teaspoon (3 g) fine salt, or less if the stock is salty
- ⅛ teaspoon (0.3 g) ground black pepper
- 1 tablespoon (15 ml) fresh lime juice, from about ½ lime
- 2 tablespoons (6 g) chopped fresh coriander, for finishing
Instructions
- Rinse and drain the rice. Put the rice in a sieve and rinse it under cold running water, stirring it gently with your fingers, until the water runs mostly clear. Leave it to drain thoroughly while you dice the onion and prepare the other ingredients. Removing loose surface starch helps the cooked grains stay distinct; draining well also prevents extra water from affecting the recipe.
- Toast the rice. Heat the oil in a medium, heavy-based saucepan over medium heat. Add the drained rice and stir for about 4–5 minutes, scraping the base and moving the grains around so they toast evenly. They should look slightly opaque with a few pale golden edges, not deeply browned. If the rice begins to catch, lower the heat; scorched grains can make the finished dish taste bitter.
- Soften the aromatics and spices. Stir in the diced onion and cook for 2 minutes, until it starts to soften. Add the garlic, cumin, paprika, oregano, salt and black pepper. Cook for 30 seconds, stirring constantly, just until fragrant. Avoid letting the garlic or dried spices darken, as they can turn harsh when overcooked.
- Add the tomato and stock. Pour in the passata and stock, then stir once to distribute the liquid and loosen any grains from the bottom of the pan. Bring the mixture to a gentle boil. Taste a little of the liquid and add a small pinch more salt only if needed; the flavour will concentrate as the rice cooks, and stock can vary in saltiness.
- Simmer covered. As soon as the liquid boils, cover the pan with a close-fitting lid and turn the heat to low. Simmer gently for 15 minutes. Keep the lid on: lifting it releases steam and can leave the rice unevenly cooked. The heat should be low enough for a quiet simmer, not a vigorous boil. If your hob runs hot, use its lowest setting or move the pan to a smaller burner.
- Rest, then fluff. Turn off the heat and leave the covered pan undisturbed for 10 minutes. This resting time lets the remaining steam finish cooking the grains and helps moisture settle evenly. Remove the lid, squeeze in the lime juice and fluff the rice gently with a fork, lifting from the edges rather than mashing it. Scatter over the coriander and serve hot.
Tips
- Use a well-fitting lid and a low flame. Steam is part of how the rice cooks, so a loose lid or frequent checking can leave the top firm while the bottom turns soft. If the lid does not fit snugly, lay a clean tea towel over the pan before putting the lid on, keeping the towel well away from the hob flame or electric element.
- Choose the right tomato consistency. Passata gives a smooth, even tomato flavour and is widely available in UK supermarkets. If you only have tinned chopped tomatoes, blend or mash them until smooth and measure 150 ml; very watery tomatoes can make the rice wetter, so drain off excess juice first. Tomato purée is more concentrated and is not a direct swap for the full amount of passata.
- Make the salt suit your stock. Low-salt stock gives you better control, while a standard stock cube may already contain plenty. Start with less salt if unsure, then adjust at the end. Mexican oregano has a citrusy, slightly earthy character; ordinary dried oregano is a practical substitute, although the aroma will be a little different.
- Measure the liquid and let the rice drain. Extra water clinging to unrinsed or poorly drained rice can make the result soft. Use the stated amounts of passata and stock, and resist adding more liquid while it simmers. If the grains are still firm after resting, sprinkle over 1 tablespoon (15 ml) hot water, cover and leave on very low heat for 2–3 minutes.
Serving Suggestions
Serve Mexican rice warm as a side with grilled chicken, roasted vegetables, black beans, refried beans or a simple salad. It also works well alongside tacos, enchiladas and fajitas, where its mild tomato and cumin flavour balances sharper salsa, lime and pickled toppings. For an easy bowl, spoon it into a dish with beans, sliced avocado, shredded lettuce and a little extra coriander.
For a fuller table, offer lime wedges, salsa and a bowl of sour cream or plain yoghurt separately so everyone can add what they like. The rice is deliberately mild rather than hot, which makes it a useful base for a meal with different spice preferences. If serving it with a strongly seasoned main, keep the finishing lime and coriander; their fresh, bright flavour helps the rice stand out without competing with the rest of the plate.
Variations
Add vegetables: Stir 75 g (½ cup) frozen peas or finely diced carrot into the pan with the stock. Frozen peas can go in straight from the freezer. Carrot should be cut quite small so it softens in the 15-minute simmer; larger pieces may need blanching first. Extra vegetables add texture and colour, but avoid adding a large quantity because it changes the balance of rice and liquid.
Make it hotter: Add ¼ teaspoon (about 0.5 g) chilli flakes with the spices, or serve sliced fresh chilli at the table. For a smoky note, use smoked paprika in place of ordinary paprika. Increase the heat gradually, since chilli strength varies and the mild base is easy to customise after cooking.
Use a different stock: Vegetable stock keeps the dish meat-free, while chicken stock gives it a rounder savoury flavour. Water can be used in a pinch, but the result will be less savoury, so taste before serving and adjust the salt and lime. For a simple tomato-forward version, leave out the cumin, though the flavour will be less recognisably Mexican-style.
Try brown rice with adjustments: Brown long-grain rice is not a direct, equal-time replacement. It generally needs more liquid and a longer simmer than white rice, and the exact amount depends on the variety and packet instructions. For the most reliable texture, cook the brown rice according to its packet using tomato passata as part of the measured liquid, rather than relying on this white-rice timing.
Storage and Reheating
Cool leftover rice promptly and refrigerate it within 2 hours of cooking; for rice, cooling it in a shallow container as soon as practical helps it chill quickly. Keep it covered in the fridge and, following cautious UK rice guidance, use it within 24 hours. If you will not eat it in that time, freeze it in meal-sized portions once cool. Do not leave cooked rice at room temperature for extended periods, and discard it if it has been left out too long.
Reheat rice only once, until steaming hot all the way through. Add a teaspoon or two of water, cover loosely and microwave, stirring halfway through, or warm it in a covered pan over low heat with a splash of water. Check that leftovers reach 165°F (74°C); USDA FSIS guidance gives this as the safe reheating temperature. If reheating from frozen, thaw it in the refrigerator first or use a microwave method that heats it evenly, then serve immediately.
Frequently Asked Questions
Is Mexican rice the same as Spanish rice?
In many English-speaking recipes, the names are used for a similar tomato-coloured rice side, but the dish is generally known in Mexico as arroz rojo, or red rice. Recipes vary by region and household: some include vegetables, different herbs or a blended tomato-and-onion mixture. This version uses passata for an uncomplicated, smooth sauce.
Can I use basmati rice?
Yes, but the result will have basmati’s distinctive aroma and may cook a little differently from standard long-grain white rice. Check the packet guidance and begin checking near the end of the stated simmer; keep the lid closed as much as possible. For the texture and flavour intended here, ordinary long-grain white rice is the more dependable choice.
Why did my Mexican rice turn mushy?
The most common causes are too much liquid, a pan that simmered too vigorously, or lifting the lid repeatedly and then continuing to cook for longer. Rinse the rice, drain it well, measure the passata and stock carefully, and keep the heat low after covering. Let it rest off the heat before fluffing, rather than stirring it while it is still wet and steaming.
Can I make this recipe without passata?
Use smooth blended tinned tomatoes instead, measuring the same 150 ml and draining away excess watery juice if needed. Chopped tomatoes left as they are will give a chunkier finish and may cook less evenly around the grains. Tomato purée alone is too concentrated to replace passata in equal quantity; if using it, dilute it with water and expect a stronger, less fresh tomato flavour.
Is this recipe spicy?
No, it is gently seasoned with cumin, paprika and black pepper, but it has no hot chilli. That makes it easy to serve to people who prefer mild food. Add chilli flakes or fresh chilli at the table, or mix a small amount into the pan with the spices if you want heat throughout.
Can I prepare the rice ahead?
You can measure the dry ingredients and chop the onion and garlic ahead, keeping the prepared aromatics covered in the fridge. For the best texture, cook the rice close to serving time. If you have already cooked it, cool and refrigerate it promptly, use it within 24 hours, and reheat it just once until steaming hot throughout.
Related
- Mexican Recipe Using Cubed Pork for Tender Chile Verde
- Mexican Molletes Recipe: Crispy Bread, Beans, and Cheese
- Traditional Mexican Food in Mexico: Chicken Tinga
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).