Mexican Rice, also known as Arroz Rojo, is a flavorful and fluffy side dish made with long-grain rice, tomatoes, and aromatic spices. It’s a staple in Mexican cuisine and pairs perfectly with tacos, enchiladas, or grilled meats. This easy one-pot recipe delivers restaurant-style results right in your kitchen!
Why You’ll Love This Recipe
- Authentic flavor – Tastes just like the Mexican rice from your favorite restaurant.
- One-pot dish – Easy to make and clean up.
- Fluffy and flavorful – Light, airy, and never mushy.
- Pairs with everything – A versatile side dish for any Mexican meal.
- Customizable – Add vegetables, proteins, or extra spice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Long-grain white rice
- Onion (finely chopped)
- Garlic (minced)
- Tomato sauce or pureed tomatoes
- Chicken or vegetable broth
- Olive oil
- Cumin
- Chili powder (optional)
- Salt and pepper
- Peas or carrots (optional, for extra texture)
- Fresh cilantro (for garnish)
Directions
- Rinse the Rice – Rinse the rice under cold water until the water runs clear to remove excess starch.
- Toast the Rice – Heat olive oil in a large skillet over medium heat. Add the rice and stir frequently until golden brown.
- Sauté Aromatics – Add the onion and garlic, cooking until fragrant.
- Add Tomato and Spices – Stir in tomato sauce, cumin, chili powder, salt, and pepper. Let cook for 1-2 minutes.
- Add Broth & Simmer – Pour in the broth, stir, and bring to a gentle boil. Cover and reduce heat to low. Simmer for 18-20 minutes.
- Fluff & Serve – Remove from heat, let sit for 5 minutes, then fluff with a fork. Garnish with fresh cilantro and serve.
Servings and Timing
- Servings: 4-6
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Variations
- Spicy Mexican Rice – Add diced jalapeños or a pinch of cayenne.
- Vegetable Mexican Rice – Stir in corn, bell peppers, or black beans.
- Tomato-Free Version – Swap tomato sauce for blended roasted bell peppers.
- Brown Rice Option – Use brown rice and increase the cooking time by 10-15 minutes.
- Cilantro-Lime Twist – Add lime juice and extra cilantro for a fresh flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months.
- Reheating: Warm in a skillet with a splash of broth or microwave in 30-second intervals.
FAQs
Why is my Mexican rice mushy?
Too much liquid or over-stirring can cause mushiness. Use the correct ratio and let the rice steam undisturbed.
Can I use basmati or jasmine rice?
Yes, but the texture may be slightly different. Adjust cooking time as needed.
Do I have to rinse the rice?
Yes! Rinsing removes excess starch and prevents sticky rice.
Can I make this in a rice cooker?
Yes! Toast the rice separately, then add everything to the rice cooker and cook as usual.
What can I serve with Mexican rice?
It pairs well with tacos, enchiladas, fajitas, grilled chicken, or shrimp.
Can I use fresh tomatoes instead of tomato sauce?
Yes! Blend fresh tomatoes into a smooth purée for a fresher taste.
How do I make it more flavorful?
Use homemade broth, add extra spices, or stir in a bit of salsa.
Can I make this ahead of time?
Yes! Mexican rice reheats well, making it a great meal prep option.
What oil is best for toasting the rice?
Olive oil, vegetable oil, or avocado oil all work well.
How do I prevent the rice from sticking?
Make sure to toast it well before adding liquid and use a nonstick pan if needed.
Conclusion
Mexican Rice is a simple yet flavorful side dish that brings an authentic touch to any meal. With its fluffy texture and rich, savory taste, this one-pot recipe is a must-try for any home cook. Serve it alongside your favorite Mexican dishes and enjoy!
PrintMexican Rice
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican rice is a classic side dish made with long-grain rice, tomatoes, onions, and spices. Light, fluffy, and packed with flavor, it pairs perfectly with tacos, enchiladas, or grilled meats!
Ingredients
- 2 tablespoons vegetable oil
- 1 cup long-grain white rice
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce (or 2 fresh tomatoes, blended)
- 1 3/4 cups chicken broth (or water with bouillon)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder (optional, for spice)
- 1/2 cup frozen peas & carrots (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
Toast the Rice
- Heat vegetable oil in a large skillet or saucepan over medium heat.
- Add the uncooked rice and stir frequently for 3–5 minutes, until it turns golden brown.
2. Sauté the Aromatics
- Add chopped onion and garlic, cooking for another minute until fragrant.
3. Simmer the Rice
- Pour in the tomato sauce, chicken broth, salt, cumin, and chili powder. Stir well.
- Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
4. Finish & Serve
- Remove from heat and let the rice sit, covered, for 5 minutes.
- Fluff with a fork, then stir in peas & carrots (if using).
- Garnish with fresh cilantro and serve warm!
Notes
- For extra flavor, replace chicken broth with homemade broth or add a bouillon cube.
- If using fresh tomatoes instead of tomato sauce, blend 2 Roma tomatoes with ¼ cup water.
- Add diced jalapeños for a spicier version.
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