Authentic Mexican Rice (Arroz Rojo)
Authentic Mexican Rice, or Arroz Rojo, is a classic side dish made with long-grain rice cooked in a blended tomato, onion, and garlic sauce. It’s fluffy, flavorful, and the perfect accompaniment to tacos, enchiladas, burritos, and countless Mexican meals.
Reader Sandra Says: “Thank you for sharing this recipe. I’ve tried many and this is the one I will make over and over. A 10 out of 10!!” ★★★★★
This is one of the first Mexican recipes my mother-in-law taught me to make. The fresh tomato, onion, and garlic sauce is a staple in her kitchen and serves as the flavorful base for dishes like Fideo, Albondigas, and Lentejas. It’s a simple technique that gives the rice its authentic flavor, and it’s the method I’ve been using ever since. If you’re looking for a lighter variation, be sure to try my Arroz Primavera too.
Ingredients
This recipe uses simple pantry staples to create authentic flavor.
- Long-grain white rice: Produces light, fluffy grains that stay separate after cooking.
- Roma tomatoes: Blended with onion and garlic to create the fresh tomato base that gives the rice its signature color and flavor.
- White onion: Adds sweetness and depth to the tomato mixture.
- Garlic: Brings classic savory flavor.
- Chicken bouillon: Seasons the rice while adding richness. Chicken broth can also be used.
- Oil: Toasts the rice before cooking, creating a nuttier flavor and better texture.
- Water: Cooks the rice and blends the flavors together.
Tips and Notes
- Toast the rice first. Lightly browning the rice helps develop flavor and keeps the grains separate.
- Use the right amount of liquid. Older rice may need a little more liquid than freshly purchased rice.
- Keep the lid on. Avoid lifting the lid while the rice cooks so the steam stays trapped inside.
- Let the rice rest. Removing the pan from the heat before fluffing gives the grains time to finish steaming.
- Taste before serving. Depending on the saltiness of your bouillon or broth, you may want to adjust the seasoning.
How to Make Authentic Mexican Rice
Blend the tomatoes, onion, garlic, water, and chicken bouillon until smooth. Meanwhile, toast the rice in oil until lightly golden before pouring in the tomato mixture.
Bring everything to a gentle simmer, cover, and cook without stirring. Once the rice is tender, remove it from the heat and let it rest before fluffing with a fork.
Serving and Storage
Authentic Mexican Rice pairs perfectly with enchiladas, tacos, fajitas, grilled meats, beans, and other classic Mexican dishes. It also makes a great base for burrito bowls and meal prep.
Store leftover rice in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to restore its fluffy texture.
Arroz Rojo FAQs
Yes, but brown rice requires a longer cooking time and more liquid. Follow the package directions for the rice while using the same tomato mixture.
Yes. Chicken broth adds extra flavor and works well in place of the water. Adjust the salt if your broth is already seasoned.
The color depends on the tomatoes and the amount of tomato mixture used. Riper tomatoes will give the rice a deeper red color.
What to Serve with Mexican Rice
Authentic Mexican Rice Recipe
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Equipment
Ingredients
- 1 cup Long Grain Rice (rinsed well and set aside to drain)
- 1 tablespoon Oil
- 2 Roma Tomatoes (cut in half)
- ¼ Medium White Onion
- 2 Garlic Cloves whole
- ¼ cup Chicken or vegetable broth or use Chicken Bouillon and water
- ¼ teaspoon Salt (depending on the bouillon or broth you are using, you may need more or less salt. Taste the mixture before cooking the rice)
Instructions
- Rinse the rice in a fine-mesh strainer under cold water for about 30 seconds, then let it drain well. Removing as much excess water as possible helps the rice toast properly.
- Blend the sauce. Add the tomatoes, onion, garlic, chicken bouillon, and water (or chicken broth) to a blender and blend until completely smooth. For a vegetarian version, use vegetable broth or vegetable bouillon.
- Measure the liquid. After blending, make sure you have 1½ cups of tomato mixture for every 1 cup of rice. If needed, add a little more water or broth to reach the correct amount.
- Toast the rice. Heat the oil in a pot with a tight-fitting lid over medium heat. Add the drained rice and cook, stirring frequently, until it turns lightly golden. Carefully pour in the tomato mixture, as it may splatter. Stir once, reduce the heat to medium-low, and bring the mixture to a gentle simmer. Cover and cook for 12 minutes without lifting the lid.
- Let the rice rest. Remove the pot from the heat and let it sit, covered, for 10 minutes. Remove the lid, fluff the rice gently with a fork, and serve.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Thank you for sharing this recipe, it was delicious! It’s hard to find an authentic recipe that uses fresh tomatoes instead of the can. Thank you!
Hi Sheila, I’m so glad you enjoyed it, Thank you for the review and rating!
It’s good. I added a medley of peppers, green, yellow, and red. Chopped cilantro to finish! Really good grande tortillas with leftover bbq’d chicken! Brushed chicken with fajita seasoning in oil. Refried beans. Cotija cheese. If I only had cool radishes, and a “nasty” margarita:). Nasty? Northern Mexico you never know with house style margaritas. Is that lighter fluid or antifreeze?
Hi David, Glad you liked the rice! I also have a rice recipe with veggies here: https://thaicaliente.com/arroz-primavera-mexican-white-rice/
I really hope you’re not getting a margarita with either of those ingredients, yikes! Try my spicy skinny marg here: https://thaicaliente.com/skinny-spicy-margarita/
This rice tastes exactly like that my El Paso family makes. It’s really good and easy. I’ve made it twice in the past week. The only thing different I do is add in chopped cilantro after fluffing the rice. But it’s great without it, too. Made it for a group this past weekend and left it out since a few folks don’t like cilantro.
Hi Annette, I’m so glad you enjoy the rice and that it tastes like your family recipe 🙂 I appreciate you leaving a review!