EspañolMexican arroz rojo is one of those dishes that shows up at almost every Mexican table, and for good reason. It goes with everything, it comes together in minutes, and once you get the hang of it, you'll never stress about it again.
Let me show you how I make mine.
Rice Has Many Faces in Mexico
Back home in Mexico, we make rice in many ways, white, red, green, with poblano peppers, you name it.
We eat it almost every day, so naturally, there are countless versions depending on the region and the family.
That's why it always makes me smile when I see it labeled “Mexican rice” here in the United States. In Mexico, we just call it sopa de arroz rojo (red rice).
Yes, in Mexico “soup” includes rice, pasta, and brothy soups!
This rice has a mild, savory tomato flavor that pairs beautifully with beans, grilled meats, or really anything on your plate.
My method couldn't be simpler: blend the vegetables, pour them over the rice, and let the stove do the rest. Let's make it!
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Ingredients and Substitutions
You don't need much to make a great Mexican red rice, just a few pantry staples.
Rice: Long-grain white rice is the way to go for that classic Mexican texture. I wouldn't swap it for anything else if you want an authentic result.
Tomatoes: Roma tomatoes are my favorite. We call them jitomates guaje in Mexico. If you can't find them, cherry or any plum tomato will work
Oil: I use olive oil, but any neutral oil, like canola, sunflower, or corn, works well.
Aromatics: Fresh white onion, garlic, and salt. Fresh is always better, but garlic and onion powder can work in a pinch. If you don't have a white onion, a yellow onion will work.
Chicken broth: This is the secret to really flavorful rice. If you don't have liquid broth, powdered chicken bouillon, or “better than bouillon” does the job.
For a vegan version, use vegetable broth or water; just make sure to season well.
Vegetables: Peas and carrots are the traditional add-ins. You can also toss in corn kernels or chopped green beans if you like.
To Wash or not to Wash?
This is one of those kitchen debates where people have very strong opinions!
I always wash my rice for two reasons. First, it's basic hygiene; you're removing any dust or residue from the grain.
Second, rinsing removes some of the surface starch, which is what makes the difference between fluffy, separate grains and sticky, clumped rice.
Silvia's Tips for Perfect Rice
Be patient when you toast it. Don't skip this step; it creates a light barrier around each grain, keeping them from sticking together and adding a wonderful layer of flavor.
As for the tomato, use about one per cup of dry rice. If you want a stronger tomato flavor, go up to one and a half.
In my experience, two tomatoes per cup tips the balance and makes it a little too acidic for my taste.
Common Mistakes to Avoid when you Make Mexican Rice
Wrong liquid ratio: The rule is 2 cup of liquid for every 1 cup of dry rice. If you're using a rice cooker or Instant Pot, follow the manufacturer's instructions, please.
Stirring too much: Once all the liquid has been added and you've adjusted the seasoning, leave the rice alone. Stirring while it cooks breaks the grains and makes the rice gummy.
You can only stir when it's still mostly liquid, after that, hands off!
Cooking on high heat: Once the rice comes to a boil, lower the heat to a gentle simmer. High heat will burn the bottom while the top stays undercooked.
Skipping the resting time: After the liquid is absorbed, take the pot off the heat, keep it covered, and let it rest for about 10 minutes.
The trapped steam finishes cooking the rice and gives you those beautiful, fluffy grains.
Storage and Reheating
Store leftover rice in an airtight container in the refrigerator within 1-2 hours of cooking.
It keeps well for up to 4 days in the fridge or up to 6 months in the freezer.
To reheat, use the microwave or warm it in a small pot with a tiny splash of water to bring it back to life.
If it was frozen, thaw it in the fridge overnight, never on the counter.
Now, let's make it!
How to Make Mexican Arroz Rojo
Before we get to the recipe, I want to share a couple of fun facts with you.
My grandma made rice so often that she had a glass jar next to the stove with leftover oil.
She used to add lots of oil to toast the rice, and always, before she added anything else, she would drain the oil into this jar and reuse it for the week. I still can see that jar in my memory.
There is a fun Mexican saying: “Si te sale bien el arroz, ya te puedes casar.” Meaning, if you can make a good pot of rice, you're ready to get married. No pressure, but the stakes are high!
Mexican Arroz Rojo Recipe
Ingredients
- 1 cup long-grain white rice
- ¼ small white onion
- 1 garlic clove
- 1 Roma tomato
- ½ teaspoon salt
- 2 cups chicken broth divided*
- ⅓ cup peas
- 1 medium carrot
- 1 tablespoon oil
Utensilios
- Medium saucepan
- Wooden spoon
Instructions
- Rinse the rice. You can do this two ways, either place it in a colander and run cold water over it, or put it in a bowl, cover with water, stir, and drain. Repeat 3–4 times until the water runs mostly clear. Set aside to drain and dry.
- While the rice drains, peel the garlic and cut the tomato in half. Add the garlic, onion, tomato, 1 cup of the chicken broth, and salt to the blender. Blend until completely smooth.
- Wash, peel, and dice the carrot into small cubes. Set aside.
- Heat the oil in a medium saucepan over medium-high heat. Add the drained rice and start stirring. At first it may stick a little to the bottom of the pot, but as it toasts it will loosen up. Be patient and stir occasionally, the rice will go from white to a light beige color and start to smell a little like popcorn. This takes about 5–8 minutes depending on your stove. If it's sticking too much, lower the heat a bit.
- Once the rice is golden, pour in the blended tomato mixture.** Raise the heat to medium-high and wait for it to come to a boil. Lower to medium-low and let it cook for 2-3 minutes, you'll see the broth change from orange to a reddish color.
- Don't rush this step, the mixture must boil for a few minutes before you adding more liquid. If you skip this, the tomato, onion and garlic will taste raw in your finished rice, and we don't want that!
- Add the remaining cup of broth, the peas, and the diced carrot. Stir well and taste for salt. Adjust if needed.
- Give it one final stir, this is the last time you'll stir the rice. Cover and wait for it to come to a boil. Reduce the heat to the lowest setting and simmer for 10 minutes.
- At the 10-minute mark, uncover and insert a spoon in the center to check if there's still liquid at the bottom (please don't stir it). If there is, cover and cook for 2 more minutes, then turn off the heat and let it rest.If there's no liquid left, turn off the heat immediately and let it rest, covered, for 10–15 minutes. Your rice is ready!
Nutrition
Notes
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