Homemade Mexican Red Rice Recipe

This easy Mexican Red Rice, known in Spanish as arroz rojo, is a classic side dish for Mexican meals. It is flavorful, fluffy, tomato-rich, and made in a mild, non-spicy restaurant-style version.

Arroz rojo means “red rice” in Spanish, and it is one of the most popular side dishes served with Mexican food. This simple Mexican red rice recipe is perfect with enchiladas, tacos, burritos, beans, grilled meats, or as the base for an easy rice bowl.

• What’s the Difference Between Spanish Rice and Mexican Rice
• What Rice Do You Use for Mexican Rice?
• Can You Freeze Mexican Rice?
• Is Arroz Rojo Gluten Free?
• Why Does My Spanish Rice Come Out Mushy?
• Recipe

You may see this dish called Spanish rice, Mexican rice, or arroz rojo, especially in restaurants. Whatever name you use, the best version is tender, lightly seasoned, and infused with the savory flavor of tomato and chicken broth.

This mild Mexican rice is also easy to turn into a complete meal. Stir in leftover ground beef, shredded chicken, black beans, or vegetables for a filling rice bowl. It also works beautifully as a burrito filling or a side for tacos and enchiladas.

The key to the color and flavor is using the drained liquid from the canned tomatoes along with chicken broth. You can use only broth if you prefer, but the tomato liquid gives the rice its signature red color and a deeper tomato flavor.

Ingredients

You only need a handful of basic pantry ingredients to make homemade Mexican red rice in about 35 minutes. The method is simple, but a few small details make a big difference in the finished texture.

Canned Tomatoes

Begin by draining the diced tomatoes into a measuring cup. Do not pour the tomato liquid down the sink. That liquid helps create the bright red color and adds flavor to the rice.

After draining, add enough chicken broth to the tomato liquid to make the amount of liquid needed for the recipe. This keeps the rice from becoming too wet while still giving it plenty of flavor.

Browse the recipe collection to find more ideas for your next meal.

Make It Spicy

This recipe is written as a non-spicy Mexican red rice, making it a good choice for families or anyone who prefers mild food. If you want heat, you can replace the canned tomatoes with a spicy jalapeno tomato sauce such as El Pato Jalapeno Sauce.

Although it is called jalapeno sauce, it is red because it includes tomato. It will keep the rice red while adding noticeable spice.

Chicken Broth

Chicken broth gives the rice a savory, restaurant-style flavor. If you do not have broth, you can use water with chicken bouillon granules or bouillon paste. For a vegan version, use vegetable broth instead of chicken broth.

Cilantro

Cilantro is best used as a fresh garnish for this recipe. A little chopped cilantro adds color and freshness without overwhelming the tomato and broth flavors.

Long Grain White Rice

Long grain white rice is the best choice for this Mexican red rice recipe. It cooks up tender and fluffy and is less likely to become sticky than shorter-grain varieties.

What’s the Difference Between Spanish Rice and Mexican Rice?

Mexican rice is usually red because it is cooked with tomatoes or tomato liquid. Spanish rice is often yellow because saffron is traditionally used for color and flavor. In the United States, however, the names Spanish rice, Mexican rice, and arroz rojo are often used interchangeably.

Can You Freeze Mexican Rice?

Mexican rice can be frozen in an airtight container for 3 to 6 months. The flavor holds up, but the texture may change after freezing. Ice crystals can make the rice softer, wetter, or slightly mushy after reheating, so this rice is best enjoyed fresh when possible.

Is Arroz Rojo Gluten Free?

As written, this arroz rojo recipe is naturally gluten free. The main ingredients are rice, tomatoes, broth, oil, onion, salt, and cumin.

If you use bouillon instead of broth, check the product label. Some bouillon products may contain gluten or be processed with gluten-containing ingredients.

Cooking the Rice

Mexican red rice is cooked a little differently from plain white rice. Rinsing the rice, infusing the oil with onion, and toasting the grains before simmering all help create the right flavor and texture.

Infusing the Oil with Onion

Cut off the stem end of the onion and place it cut side down in the hot oil. Move it around for a few minutes so the oil picks up a gentle onion flavor.

The onion is removed before the rice is cooked, so you get the flavor without pieces of onion throughout the rice. You can save the cooked onion and use it as a garnish.

Preparing the Uncooked Rice

Rinse the uncooked rice before adding it to the skillet. Place it in a fine strainer and run cool water over it, moving the grains gently with your hand or a spoon. Let it drain well.

Be careful when adding wet rice to hot oil. It may splatter at first. Stir often and toast the rice until it becomes light golden brown.

Why Does My Spanish Rice Come Out Mushy?

Rice can become mushy when there is too much liquid, when it is stirred while simmering, or when the grains are not toasted before cooking. Toasting the rice helps the outside of each grain firm up slightly, which helps reduce stickiness.

Do not over-toast the rice, though. If the grains become too hard, they may not absorb liquid properly. Aim for a light golden color, then add the tomato and broth mixture.

How to Store Your Spanish Rice

Store leftover Spanish rice or Mexican red rice in an airtight container in the refrigerator for 4 to 5 days. Reheat gently until hot throughout.

You can freeze it for 4 to 6 months, but the texture may soften after thawing. For the best flavor and texture, enjoy it fresh or use leftovers within a few days in burritos, bowls, or as a quick side dish.

What Do You Serve with This Rice?

Mexican red rice is excellent with enchiladas, tacos, burritos, grilled chicken, beef, chorizo, refried beans, black beans, or a simple bean dip. It is mild enough to pair with spicy main dishes and flavorful enough to stand on its own.

For an easy lunch, spoon the rice into a bowl and add beans, leftover meat, fresh cilantro, queso fresco, and a squeeze of lime. It also makes a hearty filling for burritos and tostadas.

Recipe

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