Arroz Rojo (Mexican Red Rice)

Spanish Rice vs Mexican Rice

Arroz rojo, known in English language as Mexican rice or red rice is a staple Mexican side dish. In the Spanish language Arroz rojo translates literally to rice red and so, to some, it’s become known as Spanish red rice, however this is not technically correct. At it’s most basic, Mexican red rice is a combination of rice, onions, tomato and chicken stock cooked in one pan until the rice is cooked through.

It’s truly delicious and so easy to make at home.

It’s important to note that, being such a popular Mexican dish, all families will have their own variations that their families love. Some will add cumin. Some will add vegetables like a mixed frozen vegetable mix. I add spices and capsicum to mine that are not part of a basic authentic Mexican rice, but they certainly are not out of place in Mexican cuisine and it takes the flavour level over the top. Tinned corn and black beans are wonderful added to this too.

Ingredients in arroz rojo

Jump to the recipe for full ingredients and instructions.

• Rice: First up, you need a long grain rice. I use basmati rice and it gets the perfect fluffy but not stodgy texture.
• Onion: You must have onion. I use red onion, simply because that’s what we always have at home but a brown onion will be great too.
• Garlic: Please use fresh garlic for this Mexican red rice – it gives the best flavour.
• Tomato paste: A classic red rice recipe will use roma tomatoes. I like to use tomato paste which is just pureed and concentrated tomatoes. It’s so convenient to keep it stored in the pantry for fridge but also it has an even more robust flavour and colour.
• Chicken stock: Some recipes will call for chicken bouillon powder while others use chicken stock or chicken broth. I much prefer the flavour of chicken stock or broth over a bouillon cube for this recipe. I like to use a sodium reduced version then add salt to my own taste.
• Spices: Not in a traditional Mexican rice recipe but absolutely in keeping with Mexican flavours, I add some paprika and dried oregano to my recipe. I also add a touch of cayenne. You can leave out the cayenne altogether or swap it for chilli powder, chilli flakes (red pepper flakes) or chipotle powder.
• Capsicum / bell pepper: Many family recipes will add some kind of vegetables, like frozen mixed veggies (peas, corn and carrots). I love using some red capsicum (bell pepper).

For a slightly different flavour, swap out the individual spices for the same quantity of taco seasoning too.

How to cook Mexican rice

Arroz rojo is truly such a simple dish to make. It takes very little prep and except for the start, much of the cooking is hands off.

Jump to the recipe for full ingredients and instructions.

1. Start by heating some oil in a deep wide pan, then add onions and rice. Cook it for a few minutes until the rice turns opaque and gets a little golden in places.
2. Add in the garlic and capsicum and saute for another minute or so. You really just want to slightly soften them as you don’t want to brown the garlic or it can become bitter.
3. Add in all the other ingredients and bring it to a simmer, then place the pan over the lowest heat and cook, covered, for around 15-20 minutes until all the liquid has been absorbed.
4. Once you get to that stage, give it a stir then turn the heat off and just let it sit for 8 minutes.
5. Fluff it up with a fork and serve.

Which rice to use

• I always use basmati rice, mainly because that’s what we always have on hand, but any long grain rice will work here.
• All rices cook in different times and with different amounts of liquid so, if using something other than basmati, check the pack to confirm the liquid to rice ratio and adjust your chicken stock to suit.
• Short grain rices like arborio are not a great option as they will more likely turn out stodgy than the fluffy rice you’re dreaming of.

Quick note: When it’s reaching the end of cooking time and it looks like most of the liquid has gone, it’s tempting to add more stock if the rice still has a little crunch. As long as the rice is almost cooked through, it’s fine, there will be enough residual steam and moisture in there for it to finish cooking. If you add too much liquid, it can just become mushy and not as enjoyable. If it seems more crunchy than cooked, then by all means dribble over a couple of tablespoons of stock but don’t go overboard.

How to serve Mexican red rice

You can use this Mexican rice inside burritos, as the base for a burrito bowl or just top it with some beef mince (ground beef) cooked in taco seasoning or fajita seasoning. Yum!

We like to serve it alongside a roast chicken like this harissa chicken (they may be different cuisines but they blend beautifully). A simple grilled steak or grilled prawns / shrimp are great too. It goes without saying that this easy rice dish is perfect with Mexican food like tacos, enchiladas and these Mexican short ribs.

Can I make Mexican rice in a rice cooker

Yes, you can. You will need to check your particular rice cooker for the quantity of liquid to add. If your rice cooker doesn’t have the functionality to saute the onion and rice first, you can do that separately or not bother. It will still be delicious.

Such a simple dish with simple ingredients that you’re bound to have on hand, your family will absolutely devour this. If you want to serve this Mexican red rice as a main, just add some simple fried sausage or chorizo and you’ll have a very satisfying dinner indeed.

More easy side dishes

• Air Fryer Corn on the Cob
• Stovetop Pumpkin Mac N Cheese  
• Easy Cheesy Potato Bake
• Buttery Garlic Roast Potatoes
• Sizzler Cheese Toast
• Chinese Prawn Fried Rice

Did you try this arroz rojo recipe?
Leaving a rating and comment below the recipe is so helpful!