Arroz rojo with cilantro garnish
Mexico

Mexican Red Rice – Arroz Rojo

Toast rice in oil, then simmer it with tomato and broth for a fluffy Mexican side dish with savory depth and separate grains.

Servings 6
Prep Time 10 mins
Cook Time 25 mins
Difficulty Easy
Print Recipe

Ingredients

1 1/2 cups long-grain white rice
2 tbsp neutral oil
2 medium ripe tomatoes
1/3 cup white onion
2 garlic cloves
3 cups chicken broth or vegetable broth
1/2 cup carrots, finely diced
1/3 cup peas
1 tsp fine salt
300 g long-grain white rice
30 ml neutral oil
300 g ripe tomatoes
40 g white onion
2 garlic cloves
720 ml chicken broth or vegetable broth
60 g carrots, finely diced
50 g peas
5 g fine salt

Instructions

  1. Rinse the rice under cold water until the water runs mostly clear. Drain well, then spread it on a clean towel for 5 minutes to prevent excess water from splattering into the oil.
  2. Blend the tomatoes, onion, garlic, and 240 ml of the broth until smooth.
  3. Heat the oil in a medium saucepan over medium heat for 1 minute. Add the rice and cook for 6 to 8 minutes, stirring often, until the grains turn opaque and lightly golden. Don’t rush this step. It sets the texture.
  4. Pour in the tomato mixture carefully. Stir for 30 seconds until the rice is evenly coated and the raw tomato smell starts to fade.
  5. Add the remaining 480 ml broth, carrots, peas, and salt. Stir once. Bring to a gentle boil over medium-high heat.
  6. Lower the heat to very low, cover tightly, and cook for 18 minutes without stirring or lifting the lid.
  7. Turn off the heat and rest the rice, still covered, for 10 minutes.
  8. Fluff the rice gently with a fork. The grains should look separate and tender, not wet or sticky. Serve warm.

Cultural Context

Arroz rojo, often called Mexican red rice in English, is a classic side dish in Mexican home cooking. It shows up beside beans, braised meats, enchiladas and everyday meals, doing what great side dishes do: supporting the plate without demanding a solo career. Rice arrived in the Americas after Spanish colonization, then found its own local identity in Mexican kitchens. The tomato-based red version became a home-style staple. The key is technique. The rice is usually toasted first, then cooked in tomato liquid and broth without stirring, which keeps it fluffy instead of tragically clumpy.

Fun Fact

In many Mexican kitchens, the rice for arroz rojo gets toasted in oil until the grains turn opaque before any liquid goes in. That step isn’t decoration. It helps the grains stay separate and gives the finished dish its distinct texture.

Cook’s Tip

Authentic Mexican red rice usually starts by frying the rice before adding the tomato liquid. That step matters for flavor and for separate grains. Carrots and peas are common but optional, so we keep them light rather than turning the dish into vegetable rice. Broth adds more depth, but water works in simpler home versions.

Trivia

Mexico now produces less than 30% of the rice it consumes, with annual output averaging about 161,000 tons against demand of more than 900,000 tons.

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