Quick Summary: Fluffy tomato-based rice that accompanies most Mexican meals. Made by toasting rice in oil, then simmering in pureed tomato broth with peas and seasonings. This recipe comes from a friend in the Bajío region of Mexico. The key is rinsing the rice thoroughly, toasting it before adding liquid, and letting it rest covered without stirring. Serves: 6
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This recipe comes from mi amiga from the Bajío region of Mexico, who makes arroz rojo at least once a week. Mexican rice gets its red color from tomatoes (unlike Spanish rice, which uses saffron for yellow). The technique matters: rinse the rice until the water runs clear, toast it in oil to develop flavor, add the tomato broth, and then don’t touch it while it steams. The result is fluffy, flavorful rice that goes with everything.
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Mexican Rice vs Spanish Rice
People often use these terms interchangeably but there are some key differences. Spanish rice uses saffron, giving it a yellowish color, whereas Mexican rice is tomato-based, giving it a red color (hence the name arroz rojo, rojo meaning red).
The two types of rice also have slightly different textures. Spanish rice is a little heartier and firmer, while Mexican rice is fluffy with a softer texture.
Ingredients and Substitutions
When a recipe only has a few ingredients, it is important to select those that reflect the traditional cuisine of origin. Here are the main ingredients that mi amiga considers authentic to her region in Mexico:
- Long grain white rice
- oil (she uses canola or vegetable oil,)
- Tomatoes: 2 fresh romas if in season, or canned plum tomatoes if not)
- Garlic
- Tomato bouillon (called Caldo de Tomate from Mexican grocer; sub in chicken bouillon if you can’t find tomato bouillon)
- Peas and carrots
- Peppers: these are optional but she likes deseeded serrano peppers
Method for Making Mexican Rice (Step by Step)
Although this side dish is fairly easy to make, there are some tips that will ensure your success, even if it is your first time. Here are the tested tips from mi amiga, who has made Mexican rice at least once a week for many years:
For detailed measurements see the recipe card below.
Step #1: Rinse the rice thoroughly (until it runs clear) to remove the starch film on the surface that can cause clumping. After rinsing, lay it out on a paper towel to dry.
Step #2: To a blender, add the tomatoes, onion, garlic and chicken stock and blend until fully pureed.
**Tip: if you use unsalted chicken stock, add 1 1/2 teaspoon salt. Do a taste test; the broth should taste salty as the rice is bland and needs the flavor.
Step #3: Heat oil in a skillet and toast (fry) the rice briefly to enhance flavor. Use a heavy-bottomed non-stick pan so your rice doesn’t burn at the bottom. Turn down the heat and simmer rice in oil about 5 minutes, stirring constantly.
Step #4: Pour the liquid tomato mixture from the blender into the skillet and stir in the frozen peas. Do not stir anymore, but continue to simmer for 6-7 minutes.
Step #5: When rice thickens along the edges, cover the pan, turn off the heat and let the rice rest for 15 minutes. Resist the urge to lift the lid. The rice needs the steam to finish cooking and become fluffy. After resting (covered), gently fluff the rice with a fork instead of stirring.
**Tip: tomato bouillon gives you the perfect red color, but the rice tastes just as good with roma or plum tomatoes and chicken broth as a substitute.
What to Serve with Mexican Rice
Mexican rice is a staple with most meals on the Mexican table. It is folded into buritos, mixed with beans, and served as a side dish to many, many proteins. We recently had a small family fiesta where it was served with the chicken pipian below and it was definitely a match made in heaven.
FAQ
Long-grain white rice for authentic Mexican rice. Jasmine or basmati can work but have slightly different textures. Brown rice requires more water and longer cooking time.
Mexican rice uses tomatoes for a red color and softer, fluffier texture. Spanish rice uses saffron for a yellow color and firmer texture. The terms are often used interchangeably but they’re different dishes.
Tomato bouillon, found at Mexican grocers. It gives the rice a deeper red color and richer tomato flavor. Chicken bouillon with extra tomatoes is a good substitute.
Usually from not rinsing the rice thoroughly (which removes surface starch) or stirring after adding the liquid. Let the rice steam undisturbed once the broth is added.
Yes. Store in an airtight container and freeze for up to 6 months. Reheat with a splash of water to restore moisture.
No. Rice is not allowed on slow carb diets. This is a side dish for occasions when you’re not following strict slow carb.
Mexican Rice
Ingredients
- 1 cup long-grain white rice
- 2 large roma or plum tomatoes can use canned (~8 ounces)
- ½ medium onion cut into large chunks
- 2 cloves garlic minced
- 2 cups chicken stock (2 cups water mixed with 1 tablespoon chicken bouillon
- 1 ½ teaspoon salt adjust if bouillon is salty
- 2 tablespoons oil
- ½ – 1 cup frozen peas
Instructions
- Rinse the rice thoroughly and lay it out on paper towels. Pat dry with paper towels and set aside (rice should be dry when added to the pan).1 cup long-grain white rice
- To a blender, add the tomatoes, onion wedges, garlic and chicken stock. If chicken stock has salt, taste broth before adding remaining salt.Puree until smooth and taste for salt. The broth should taste salty to bring out the flavor of the tomatoes — rice is fairly bland.2 large roma or plum tomatoes, 1/2 medium onion, 2 cloves garlic, 2 cups chicken stock, 1 1/2 teaspoon salt
- In a large skillet heat the oil until shimmering. When it is shimmering, add the rice, stirring it to coat with oil. Turn the heat to low and continue stirring the rice in the oil to toast and bring out the flavor (about 5 minutes)2 tablespoons oil
- Add the tomato mixture from the blender to the skillet and stir in the frozen peas. Bring everything to a low boil (a simmer) and let it cook for 6-7 minutes. When the rices starts to thicken along the edges and the broth has been reduced by about half, turn the pan off. Cover with a lid and let the rice sit on the burner with the heat off for 15 minutes to continue steaming. Do not lift the lid!1/2 – 1 cup frozen peas
- Fluff the rice with a fork (no stirring) and serve.
Dorothy Stainbrook says: 
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