This Mexican red rice "arroz rojo" is a staple side dish for so many Mexican entrees. It's made with a tomato base broth, garlic, onion and some spices. You can enjoy with your favorite tacos, carne asada, chilaquiles and many more dishes. My favorite part is that it comes together so quickly and taste just as good if not better than the one you order at a restaurant.
There are so many ways out there of how to make Mexican style rice, but this is the easiest and how I grew up my mom making it. I like using fresh tomatoes for the sauce instead of using pre-made tomato sauce and tomato paste. Using fresh tomatoes just taste so much better in my opinion and really has that authentic taste.
Why you'll love this recipe
- It's so easy to make
- It's the perfect side in many Mexican meals
- You can add your favorite add-ins like frozen peas, mixed veggies, and hot peppers
- Taste better than store bought pre-made rice and restaurants
What is the difference between Mexican rice and Spanish rice?
They are often used interchangeably, but there are a few differences between the two. Mexican rice is typically toasted with oil before simmering in the tomato base broth which gives it that finish red hue and fluffy texture. Whereas, Spanish rice is made with saffron, tends to be more firm and simmers in the broth with other ingredients.
Ingredients you will need
- Long grain rice - is less starchy and has a fluffier texture when cooked
- Garlic clove - minced garlic for that delicious garlicky taste
- Chicken broth or any broth of choice works here
- Tomato - I like using roma tomatoes
- Onion - a quarter onion or a few onion wedges - I use white or yellow
- kosher salt or garlic salt for added taste
- Lime juice (optional) enhances the flavor and adds that tangy finishing taste
- Cilantro (optional) to garnish on top
- Oil - avocado and olive oil for frying the rice
How to make Red Mexican Rice
Step 1: Start by rinsing your rice under water with a mesh strainer to remove excess starch. Shake to remove as much water and set aside. Then make the tomato base broth. Add in tomato, 2-3 onion wedges, ½ cup broth, salt and blend until smooth and set aside.
Step 2: In a large heavy saucepan or deep skillet toast your rice in medium heat with olive oil (or oil of choice) stirring frequently to prevent from burning. After a couple minutes add in minced garlic and a couple onion wedges and stir until fragrant and golden color about a minute.
Step 3: Once the rice is nice and toasty add in the tomato broth mixture, remaining broth, add in any veggies if using and give it a stir and bring to a boil. Cover and lower the heat and simmer for 15-20 minutes or until all the liquid has been absorbed.
Step 4: Remove the saucepan from the heat and let it sit for a few minutes before fluffing with a fork. Add more salt if needed and any garnishes on top like cilantro and squeeze juice of half a lime and fluff with a fork. Enjoy with your favorite Mexican dish.
What to serve with this red Mexican rice recipe
You can serve this rice with so many of your favorite Mexican entrees. I like serving as a side to these easy beef air fryer taquitos, shredded beef tacos, salsa chicken tacos, chilaquiles, as a burrito filling and so many more dishes.
Recipe Variations and Substitutions
There are so many Mexican red rice "arroz rojo" recipe variations. Some of my favorite add-ins are vegetables like, frozen peas, frozen or canned mixed veggies or sweet corn. You can also add a minced jalapeño pepper to make it spicy. The variations can be endless to this traditional Mexican rice, which makes it a perfect side to add your own spin based on available ingredients you have on hand.
Chicken broth - You can use any broth of choice or water. If using water I like adding a cube of chicken bullion to give it some flavor.
Tomatoes - You can definitely use tomato sauce instead of using fresh tomatoes. If using tomato sauce, I would add 8 oz tomato sauce with 1 ½ cup of chicken broth or water.
Storing suggestions
You can store red Mexican rice in an airtight container in the refrigerator for up to five days.
Freezing: To freeze Mexican rice, allow the rice to cool down completely before freezing. Use freezer bags or a freezer-safe container and freeze for up to 3 months.
Mexican Red Rice
Ingredients
- 1 cup long grain rice
- 2 tablespoon olive oil (or oil of choice)
- 1 garlic clove (minced)
- ¼ onion (cut into wedges)
- 1 tomato (I use roma tomatoes)
- 2 cups chicken broth
- ½ teaspoon kosher salt (or garlic salt)
Optional toppings
- chopped cilantro
- 1 lime (juice of a ½ lime)
Instructions
- Start by rinsing your rice under water with a mesh strainer to remove excess starch. Shake to remove as much water and set aside.
- Make the tomato base broth. In a blender or food processor add in tomato, ½ of the onion wedges, ½ cup broth, salt and blend until smooth and set aside.
- Toast the rice: In a large heavy saucepan or deep skillet heat olive oil in medium heat, add rice stirring frequently to prevent from burning. About 3 minutes and once the rice is golden and opaque in color add in the minced garlic and add remaining onion wedges and stir until fragrant.
- Add in the tomato broth mixture, remaining broth, add in any veggies if using and give it a stir and bring to a boil. Cover and lower the heat and simmer for 15-20 minutes or until all the liquid has been absorbed.
- Remove from heat and let it sit for 5-10 minutes and then fluff with a fork, top with chopped cilantro and lime juice if using.
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