This easy Mexican Red Rice Recipe (also called Arroz Rojo) is perfectly fluffy and full of rich tomato flavor. It is a great side dish for any Mexican meal and only requires a few pantry staples.

This Spanish red rice is my most frequently made side dish for Mexican food and I wanted to get the recipe published for before Cinco de Mayo.
It tastes just like the red rice you will find at most Mexican restaurants. Some serve green rice (arroz verde).
If you need more Mexican side dish ideas, try my Instant Pot Charro Beans or Mexican Potato Recipe.
Table of Contents
What Is Mexican Rice Made Of?
Typically it is made of just a few simple ingredients starting with extra long grain white rice. This kind is the most authentic and a staple in Mexican cuisine.
Canned or fresh tomato sauce or paste gives it that bright red-orange color, along with spices, like tomato bouillon, chili powder, and cumin.
Often vegetables like fresh tomatoes, carrots, onions, or peas are sautéed in oil to add flavor. The oil also helps the rice stay fluffy and not stick together.
Why You’ll Love This Recipe
- Rich tomato flavor – The tomato paste & bouillon give the rice its tomato flavor and red color. I find the paste has a deeper flavor than tomato sauce.
- Light & fluffy – The oil and water to rice ratio ensure this rice is extra fluffy and not sticky or wet. Nobody likes mushy rice!
- Simple – This recipe only requires 9 basic ingredients (mostly pantry staples). No fresh tomato puree is needed!
- Easy – This recipe just requires a little patience but the cooking method is mostly hands-off.
- Versatile side dish – Mexican rice is my go-to side to serve with tacos, enchiladas, quesadillas, or as the base for burrito bowls.
- Kid-friendly – This is a dish that everyone in your family will enjoy. It is not spicy or too heavily seasoned.
- No rice cooker needed – This recipe is made on the stove top so you do not need any special appliances.
Ingredients & Substitutions
- Chicken Broth: In a pinch, you can use vegetable broth but chicken broth is preferred.
- Tomato Boullion: It adds the necessary salt and flavor to the rice. You can usually find this in the stock, soup, or spices sections at most grocery stores. It is also called Caldo de Tomate. I like this one from Knorr. If you can’t find the tomato version, use plain chicken bouillon.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Mexican Red Rice
Quick Overview
- Sauté veggies.
- Stir in rice.
- Add chicken broth and seasonings.
- Cook covered.
- Rest & fluff.
Step by Step Instructions
Allowing the rice to rest after cooking makes it fluffier. Excess moisture has time to evaporate/absorb.
Step 1: In a large heavy skillet (that has a tight fitting lid), heat the avocado oil over medium-high heat. Add the onion and carrot. Sauté for 5-6 minutes with a silicone or wooden spoon.
Step 2: Push the onion and carrot to the perimeter of the pan, creating a space in the center. Add the tomato paste to the center and cook for 2-3 minutes.
Step 3: Reduce to medium heat. Add the garlic and stir until completely combined. Stir in the rice and sauté for 1-2 minutes.
Step 4: Pour in the chicken broth, tomato bouillon, chili powder, and cumin. Scrape any brown bits off the pot of the pot. Bring to a boil.
Step 5: Cover and reduce the heat to low. Cook for 15 minutes.
Step 6: After 15 minutes, remove the pan from the heat. Leave the lid on for an additional 5 minutes. Remove the lid and allow the rice to rest for at least another 5 minutes before fluffing. Fluff gently with a fork.
Recipe Serving Suggestions
This rice is super versatile and pairs well with just about any Mexican entrée. Here are some of my favorite main Mexican dishes:
- Air Fryer Shrimp Tacos
- Instant Pot Shredded Beef
- Instant Pot Turkey Tacos
- Creamy Green Chili Beef Enchiladas
Expert Tips & Variations
- Rinse the rice. Using a rice colander or fine mesh sieve, run water over the rice until it runs clear. Use your hands or a spoon to move the rice around under the water as well to help remove the starch. This is crucial because the excess starch can cause the rice to get sticky.
- Measure. Rice is not a recipe you can throw together without measuring cups. Accurately measuring the rice itself and the broth is the best way to ensure success. I definitely do not recommend eyeballing the amounts for this recipe!
- Allow the rice to rest before fluffing. This allows excess moisture to evaporate and also helps the rice turn out nice and fluffy.
- Fluff with a fork. Be gentle when you fluff the rice and be sure to use a fork instead of a spoon. Stirring the rice can smash it and make it mushy.
- Make it spicy. You can slice a whole jalapeño pepper or serrano pepper in half and add it with the chicken broth to the pot. Remove it before fluffing the rice.
Recipe FAQs
Spanish rice is typically a bright yellow color, but sometimes the terms are sometimes used interchangeably.
It is made by first sautéing the veggies and aromatics. Then the rice is added. Next, the liquids are stirred in and brought to a boil. Lastly, the rice is covered and cooked on low until all of the liquid is absorbed.
Tomato and cumin give it that bright color.
No. This recipe was made specifically for white rice. The cooking time and water absorption is different.
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Mexican Red Rice
Ingredients
- 2 Tablespoons avocado or olive oil
- 1/2 cup finely diced yellow onion
- 1 whole carrot, diced
- 2 Tablespoons tomato paste
- 4-5 cloves garlic, minced
- 1 1/2 cups extra long grain white rice, rinsed until water runs clear
- 2 1/2 cups chicken broth or stock*
- 1 Tablespoon tomato bouillon*
- 1/2 teaspoon EACH chili powder & cumin
Instructions
- In a large heavy skillet (that has a tight fitting lid), heat the avocado oil over medium-high heat. Add the onion and carrot. Sauté for 5-6 minutes with a silicone or wooden spoon.
- Push the onion and carrot to the perimeter of the pan, creating a space in the center. Add the tomato paste to the center and cook for 2-3 minutes.
- Reduce to medium heat. Add the garlic and stir until completely combined. Stir in the rice and sauté for 1-2 minutes.
- Pour in the chicken broth, tomato bouillon, chili powder, and cumin. Scrape any brown bits off the pot of the pot. Bring to a boil.
- Cover and reduce the heat to low. Cook for 15 minutes.
- After 15 minutes, remove the pan from the heat. Leave the lid on for an additional 5 minutes. Remove the lid and allow the rice to rest for at least another 5 minutes before fluffing. Fluff gently with a fork.
Notes
- Chicken Broth: In a pinch, you can use vegetable broth but chicken broth is preferred.
- Tomato Boullion: It adds the necessary salt and flavor to the rice. You can usually find this in the stock, soup, or spices sections at most grocery stores. It is also called Caldo de Tomate. I like this one from Knorr. If you can’t find the tomato version, use plain chicken bouillon.
- Rinse the rice. Using a rice colander or fine mesh sieve, run water over the rice until it runs clear. Use your hands or a spoon to move the rice around under the water as well to help remove the starch. This is crucial because the excess starch can cause the rice to get sticky.
- Measure. Rice is not a recipe you can throw together without measuring cups. Accurately measuring the rice itself and the broth is the best way to ensure success. I definitely do not recommend eyeballing the amounts for this recipe!
- Allow the rice to rest before fluffing. This allows excess moisture to evaporate and also helps the rice turn out nice and fluffy.
- Fluff with a fork. Be gentle when you fluff the rice and be sure to use a fork instead of a spoon. Stirring the rice can smash it and make it mushy.
- Make it spicy. You can slice a whole jalapeño pepper or serrano pepper in half and add it with the chicken broth to the pot. Remove it before fluffing the rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
After you rinse the rice spread it out on a sheet pan and place in the sun to dry or on a counter to dry. This method is used in Mexico and saute rice to a golden hue alone then add all other ingredients to rice.
{ It will splatter so pour fast } Recipe looks great will cook with Taco Tuesday. Thank You for all the good recipes and tips.