Are you ready for a total flavor explosion? This Mexican rice recipe is packed with rich tomatoey goodness, savory onions, punchy garlic, and a hint of spice. It’s fluffy, bold, and better than anything boxed. Learn how to make Mexican rice for tacos, grilled meats, or to eat straight from the pan!
When it comes to the perfect side dish, this Mexican rice recipe is the MVP. Otherwise known as arroz rojo, this savory delight pairs acidic tomatoes and onions with just the right amount of heat from jalapeños to make it downright irresistible.
NOTE: I also have previously shared my take on this recipe here on the site and two weeks ago took it off the site as I thought it too close to this one. Later I received several reader emails asking to put it back up on the site because they enjoyed my twist on this classic (Arroz Rojo (Mexican Red Rice)). So I did! This version today is the original recipe I got from my friend Juana back when I lived in San Diego and thought I’d share it, too.
I love serving this with a Tex-Mex Wet Burrito or Instant Pot Mexican Chicken for a full-on flavor bomb. But it’s delicious with just about anything from meaty tacos to Salsa Taquera.
If you’re a beginner, don’t sweat it. The cooking process couldn’t be easier. Just toast the rice, blend up a quick homemade seasoning mix, and let it all simmer to perfection.
Plus, it’s all made in a single skillet for easy cleanup! Now that’s what I’m talking about.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Long Grain White Rice – Rinse well to remove excess starch and keep the grains fluffy and separate. Jasmine rice works in a pinch.
- Vegetable Oil – Toasts the rice to a golden brown and prevents sticking.
- Water – Essential for perfectly tender rice.
- Jalapeño – Adds gentle heat and a fresh flavor. Slice lengthwise and leave whole, but remove the seeds for a milder taste. Serrano peppers are great for more heat.
- Roma Tomatoes – Our juicy base for the seasoning blend. Brings mild sweetness and a touch of acidity.
- White Onion – For a mellow sweetness.
- Garlic – Gives everything a warm, aromatic kick. Two cloves is perfect.
- Knorr Chicken Bouillon Powder – Infuses deep, savory umami flavor.
- Knorr Tomato Bouillon Powder – Boosts the tomato flavor and adds a hint of color.
- Goya Sazon Seasoning (con Culantro y Achiote) – For a vibrant color and a hit of earthy herbiness. Homemade sazon or cumin and paprika work too.
Take the time to toast
Toasting rice before steaming in this arroz rojo enhances its flavor by adding a nutty, slightly roasted taste. It also helps separate the grains, preventing clumping during cooking. This step improves texture, giving the dish a fluffy consistency while deepening its overall flavor, making it richer and more aromatic.
How to Make Mexican Rice
- Rinse the Rice. Wash the rice under cold water until it runs clear. Drain well.
- Blend the Base. In a blender, puree the tomatoes, onion, garlic, chicken bouillon, tomato bouillon, and 1 cup of water until smooth.
- Prep the Jalapeño. Slice the pepper lengthwise, keeping it attached at the stem. Set aside. This ingredient will add a subtle kick without overpowering the rice.
- Toast the Rice. Heat the oil in a skillet and add the rice. Toast for about 6 to 8 minutes until golden brown.
- Mix It All Together. Pour in the tomato mixture and 2 cups of water. Stir, then place the jalapeño on top. Bring to a boil, cover, then simmer for around 20 minutes.
- Rest & Fluff. Remove the Mexican rice from the heat, keep it covered for 10 minutes, then fluff with a fork.
- Serve. Enjoy with chopped cilantro and lime wedges!
- Fine Mesh Strainer – For rinsing the rice thoroughly without losing any grains.
- High-Speed Blender – To easily puree the tomato, onion, garlic, and seasoning into a perfectly smooth sauce.
- Large Deep Skillet with Lid – This helps you toast the rice evenly and gives you plenty of room to cook this Mexican rice recipe without any clumping. Make sure it’s non-stick!
Storing and Reheating
Let your rice cool completely before storing. You can then transfer it to an airtight container where it’ll keep for around 4 to 5 days.
If you’re freezing, portion your Mexican red rice into freezer-safe bags or containers for up to 2 months. I suggest flattening the bags a touch to help the rice thaw faster.
To reheat your arroz rojo, place it in a microwave-safe dish and sprinkle a small amount of water on top. Cover it loosely and microwave in 30-second increments. Stir in between until it’s fully heated through.
Reheating on the stove top over low heat works too — it’ll just take longer!
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Frequently Asked Questions
If your rice is sticky, it’s likely that you didn’t rinse it properly or possibly overcooked it. Make sure to rinse until the water runs clear before preparing this Mexican rice recipe, then remove the pan from the heat after 20 minutes and let it rest for another 10 before fluffing.
If you like extra heat, you can add more jalapeños or even include some chili powder or cayenne pepper in the seasoning mix. For a hit of smokiness, chipotle peppers in adobo sauce are a great option for upping the intensity!
Mexican red rice is cooked with tomatoes, onion, garlic, and chicken or tomato bouillon. These ingredients give it a rich, savory flavor that’s pretty distinctive. It’s also toasted in oil before cooking to create a light, fluffy texture with a hint of crisp.
Spanish rice is on the lighter side. It’s made with saffron, paprika, and veggies like peppers and peas. It skips the heavy tomato-based seasoning and is more defined by the saffron.
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Rinse the rice under cold water until the water runs clear. Drain and set aside.
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In a blender puree the tomatoes, onion, garlic, chicken and tomato bullion and the 1 cup of water until smooth. Set aside.
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Slice the jalapeño from tip to stem, keeping pieces attached, set aside.
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In a deep skillet with lid heat the oil over medium-high heat. Add the rice and toast until golden brown, about 6-8 minutes.
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Pour the tomato mixture into the rice, add 2 cups of water and stir to mix together. Place the jalapeño in the center on top of rice.
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Bring to a boil. Cover with lid and turn heat to simmer. Cook for 20 minutes. Remove from heat, keep lid on and let rest 10 minutes. Fluff with a fork before serving. Garnish with chopped cilantro and lime wedges (optional).
- Rinsing rice removes excess starch and prevents clumping.
Calories: 119kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 242mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
