Arroz Mexicano Rojo (or Mexican rice) is one of the tastiest and most popular side dishes.
There are many variations and can even vary from family to family. This is the way my mom’s family makes it. We are from the State of Durango, Mexico.
You might also hear it referred to as “Spanish Rice” or “Red Rice.” Others call it simply “Arroz Mexicano.”
Super yummy and goes great with just about any Mexican recipe. It is usually served with frijoles de la olla or frijoles refritos.
🍚 Ingredients
Let’s talk about swap out options.
- We are making tomato sauce from scratch. OR, use ½ can of tomato sauce (or 4 oz tomato sauce) and an additional ½ cup more of water.
- Only use whole cumin. You can’t use ground cumin, or it will change the color of the rice.
- Instead of water, use vegetable stock or chicken broth.
🙋🏻♀️ Frequently Asked Questions
Long grain white rice is best. It’s not as sticky and turns out fluffy.
Yes. You can use brown rice instead, but you will need to add ⅓ c more water. Also let it simmer a few extra minutes until the liquid is fully absorbed.
They are basically the same thing. Mexican restaurants use either term. However, rice in Spain gets its color and flavor from saffron, while Mexican rice gets its color from the tomato and cumin.
Just about anything you like. Cilantro. Green Onions. Queso fresco. I had a cousin who used to add banana slices to his rice. To each their own. If you like it spicy, cook with a jalapeno chile.
👩🏼🍳 Instructions
- Add the tomatoes, onion, garlic, chicken bouillon, and 1 cup water in a blender.
- Blend until smooth.
Homemade tomato sauce gives the rice an orange-y color and mild tomato flavor. Not deep red.
- To Get REALLY Red Rice: Simply add 1 tablespoon tomato bouillon to give it a redder look and more intense tomato flavor. This is optional and up to you. Or add a spoonful of tomato paste but thin it out with the water before adding.
- To Use Chicken Broth: Omit the water and bouillon, and add 1 cup chicken broth (or chicken stock). Do not add salt. Some chicken broths can be very salty. Once the rice is ready, taste for salt. Add salt then if it needs it.
- Heat oil over medium-high heat.
- Add rice.
- Toast well, stirring constantly.
- Add onion 1 minute before rice is ready.
Toasting rice or pasta is very common in Mexican cuisine. It’s also done when making Arroz Blanco, or Mexican White Rice.
⚠️ Be Careful!
Don’t go anywhere. Stir and stir some more. The rice burns easily. Double check the heat level to be at medium. Look for a golden brown color in the rice. Then, proceed to the next step.
- Lower heat to medium.
- Add garlic, cumin, bouillon, tomato sauce, and water.
- Stir to combine.
Another great addition is to veggies like diced carrots, peas, or corn.
- For fresh veggies: Add them at this point in the cooking.
- For frozen veggies: Add them at the very end when the rice is resting.
- Cover the pot.
- Cook for 12 minutes on medium.
After 12 minutes, turn OFF the stove. Rest is best! Let it rest COVERED for 5 minutes.
Make it a complete meal by adding shrimp as in Arroz con Camarones.
🤔 Is It Ready?
- Take the lid off. You’ll see that the tomato sauce will have come to the top and the rice should be fully cooked.
- Rice not ready? If it’s ALMOST ready but not quite, add a splash of water. Then cover again for an EXTRA 5 minutes.
- Don’t add more than 2 tbsps water, or the rice will be mushy.
Using a cooking spoon or fork, gently stir the rice to mix with the tomato sauce that came up to the top.
Serve immediately. Store in an airtight container.
🔥 How to Reheat
- Place the rice in a microwavable plate and cover with a wet paper towel.
- Microwave for 1 ½ to 2 minutes on high, depending on the amount being reheating.
Arroz Mexicano Rojo, or Mexican rice, is one of those timeless dishes you want to make over and over again.
It goes great in California Burritos, next to picadillo, or add a spoonful to your bowl the next time you make Caldo de Pollo.
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Did you make this recipe? Please rate the recipe below!
Arroz Mexicano
Ingredients
To Make the Tomato Sauce:
- 2 tomatoes quartered
- ¼ onion quartered
- 1 garlic clove
- 1 cup water
- 1 tablespoon chicken bouillon
To Make the Rice:
- ⅛ cup olive oil
- 2 cups long grain white rice
- ¼ onion finely diced
- 1 garlic clove finely minced
- 1 tablespoon chicken bouillon
- pinch whole cumin
- 1 ½ cups water
Instructions
To Make the Tomato Sauce:
- Cook the tomatoes, onion, and garlic in 4 cups water.
- Boil just until the tomatoes are soft. About 4-5 minutes.
- Let cool. Drain the water.
- Add the tomatoes, onion, garlic, 1 cup water, and bouillon to a blender.
- Blend until smooth.
- Set aside until ready to use.
To Make the Rice:
- Heat oil in a large stock pot.
- Add the rice.
- Stir constantly until it begins to toast. About 5 minutes.
- 4 minutes after, add the onion.
- Do not stop stirring, or the rice will burn.
- Look for a golden color in the rice.
- Add the garlic, bouillon, cumin, 1 ½ cups of water, and tomato sauce.
- Stir to combine.
- Cover and cook for 12 minutes on medium heat.
- Turn the heat off.
- Let rest for 5 minutes with the lid still on.
- The tomato sauce will have come to the top.
- Uncover and mix to combine.
- Serve.
At the start of mixing ingrediants, you have mix tomatoes onion cumin garlic into 4 cups of water,,,, is this correct?
The whole recipe only states 2 1/2 cups water
That’s correct, only 2 1/2 cups of water in total.
In this step: Add the tomatoes, onion, garlic, 1 cup water, and bouillon to a blender. Are you adding fresh water or water from the cooked tomatoes water?
Either work! Use fresh water or the water used to cook the tomatoes work to make the sauce.
I make mine with Pace salsa, do your rice in pan with some chicken broth and add the salsa till you get the
taste you like,I like to put green onions in mine..
Pace? I have never heard that before.
Question,
When using canned tomato sauce, do you still add a tablespoon of chicken bouillon in addition to the 1 tablespoon listed for the rice portion?
Is the canned tomato sauce seasoned? If so, don’t add the bouillon or salt. Then when it’s ready and you’re fluffing the rice with a fork, taste it and adjust the salt then. If it’s not seasoned, then yes, add the bouillon. Salt is really hard to take out. Rule of thumb, add a little bit of salt, you can always add more later. Hope this helps!
I’m quite confused, it says to cook the tomato, onion and garlic in 4 cups of water in step 1, but then in step 4 it says to blend with 1 cup of water, so in total I’m not really sure how much water is needed and I’ve had to just guess.
I’m sorry for the confusion. You need 4 cups of water to cook the tomatoes. Discard that water. Take the tomatoes out and blend them with 1 cup of water. You’re going to need an additional 1 ½ cups of water when you cook the rice.
Hi! Im right in the middle of trying to make this but I have a question: in the blog area it says to blend tomatoes, onions, garlic etc for the sauce with the pictures of it being freshly sliced into quarters but in the recipe it says to boil then blend.. (the pictures doesn’t look like you boiled them) what to do??
You can do either. Boiling is preferred that why the recipe reads “boil tomatoes.” Hope this helps.
If I double the recipe, will the cooking time be different?
Yes, the cooking time for the arroz mexicano stays the same. Be sure to use a bigger pot though.
Hi Maggie! Thanks for sharing your recipe. I wanted to make sure the recipe listed was correct. Does it really call for 2 tablespoons total of chicken bouillon? Or is it 2 Teaspoons total?
Yes, it’s tablespoons not teaspoon. I’ve tested and retested this recipe. If you are ever hesitant about how much salt to add to a recipe, start with less then add more. You can always add more salt, but it’s really hard to take out. Hope you enjoy the arroz mexicano! 🙂
This is the best rice I have ever eaten. Love the easy step by step instructions. I will pass this recipe to everyone I know. Delicious!!
Thanks for inspiration.
I love these kinds of comments. Thank you for trying my family’s arroz mexicano recipe!
Awesomeness!!!
Thank you! I think this arroz mexicano recipe is also awesomeness. 🙂
Not sure what I did wrong, i burned the bottom layer of rice during the cooking for 12 minuteson medium without stirring. Would this still work if I turned the heat down to low and cooked for 12 minutes? The top layer that wasn’t burnt tasted delicious. Please help.
Strange. Yes, lower the heat to medium-low and add 1/4 cup water. Taste at the end for salt. It might also be your pot. Were you using a new pot? Sometimes they cook up faster.
Authentic and so delicious!!! Maggie is the real deal!!!
You made my day! Thank you for your comment.
love this and it was easy to make
So glad you enjoyed this recipe for arroz mexicano. It’s one of my most popular recipes!
Easy to follow, tasted like home
Glad I could bring a taste of home with this recipe! Thank you for your comment.