How to Make Arroz Rojo Mexicano – BEST Mexican Red Rice

Arroz rojo, also known as Mexican red rice or Spanish rice, has been a favorite of mine since childhood. It gets its color from a tomato-infused broth. Once you master this recipe, you can easily make any Mexican rice like my Cilantro Lime Rice, Arroz a la Primavera, Arroz al Ajillo, and Arroz Blanco con Elote.

From start to finish, this Mexican red rice recipe takes about 30 minutes. I learned to make it from my mother, who learned to make it as a newlywed. It pairs especially well with my Tacos Dorados, Tacos de Barbacoa, and Tacos de Papa. Arroz rojo is quite easy to make. But don’t underestimate the avenues of possibility for this recipe to go wrong:

• Sauté it too long and it will burn.
• Add too much broth, and you will end up with a pot of mush.
• Heaven forbid that you stir it too much or prematurely remove the lid – it will be completely ruined!

⭐️FUN FACT: Arroz rojo, translated as “red rice,” is actually orange in color and is a traditional Mexican dish made by cooking rice with onions, garlic, and a well-seasoned tomato broth, resulting in its distinctive color and rich flavor. In Mexico, the señoras blend fresh tomatoes to make their sauce. I’ve simplified the recipe and use a small can of tomato sauce or when I have time to spare or have an abundance of tomatoes, I’ll make my own Mexican Tomato Sauce.

PRO TIPS FROM LOLA

• Any type of Mexican rice requires that you sauté ingredients in oil to bring out its flavor. In this case, I sauté long-grain white rice with onions, garlic, and tomato sauce.
• Instead of boiling rice in water, I bring this mixture to a boil in a well-seasoned chicken broth, and cook it down to a fluffy and flavorful rice. Vegetable broth also works if you want to keep it vegetarian.
• These additional steps and ingredients take plain rice from zero to hero!

Once you make my arroz rojo, be sure to try my arroz verde con cilantro (Mexican green rice with cilantro) arroz al ajillo, arroz blanco con elote, and my arroz a la primavera!

INGREDIENTS YOU’LL NEED

The ingredients you’ll need to make this recipe are simple and include: oil, rice (I use long grain or extra long grain, and plenty of people make it with jasmine rice to ensure that it doesn’t stick), onion, garlic, tomato sauce, broth (chicken or vegetable), and salt. Some people also add a handful of mixed vegetables. Fresh or frozen veggies are perfect for this recipe. I like a mix of peas, carrots, and corn. If you’re using fresh vegetables, be sure to chop them into very small pieces.

RECOMMENDED FOR THIS RECIPE

3-Quart Sauce Pan For Making Rice

Using the right sized cookware for making rice is essential. If you’re making 1 to 2 cups of arroz rojo (or any other rice), a 2.5 to 3 quart sauce pan is ideal. I like pans with glass lids because you can see if the rice is ready without opening it (a no-no when making rice!). VIEW PRODUCT

STEP-BY-STEP INSTRUCTIONS

1. Sauté rice, onion, and garlic

• Over medium heat, add oil to your saucepan and once it’s hot, add rice, onion, and garlic.
• Using a wooden spatula, move constantly and cook for 3 minutes until onion is translucent and some of the rice turns golden in color.
• PRO TIP: If you notice that your rice is turning dark brown (or black!) too quickly, lower the heat.

2. Add tomato sauce and sauté

• Once you’ve lightly toasted the rice, mix in tomato sauce and sauté an additional 2 minutes.
• PRO TIP: This step ensures that the tomato sauce is evenly distributed and that you don’t end up with a big red rim of sauce around the edges of your rice once it is cooked.

3. Add broth and season with salt

• Next, add broth and salt and stir ingredients. Taste the broth and adjust for salt if necessary. The broth should be flavorful so make sure it has enough salt before covering.
• Raise your heat to high, stir well, and bring to a boil.
• Once boiling, let the water evaporate until you begin to see the rice through the broth. This process should take about 3 to 5 minutes.

3. Cover and simmer

• Cover rice with a lid, lower heat to the lowest setting, and set a timer for 20 minutes. 
• PRO TIP: Do NOT uncover your rice at any point to check if it’s ready. Uncovering your rice too soon may result in mushy rice. 
• Remove from heat and let stand for another 10 minutes. When ready, fluff with spoon or fork and serve hot.

4. Enjoy!

If you’re wondering which main dishes to serve with this arroz rojo, here are a few suggestions:

• Tacos Dorados (Crispy Tacos with Seasoned Ground Beef)
• Tacos de Papa (Crispy Potato Tacos)
• Tacos de Barbacoa (Easy Crock Pot Recipe)
• Tasty Turkey Picadillo Tostadas
• Carnitas de Puerco
• Mole Negro (Black Mole Sauce with Chicken)
• Camarones al Mojo de Ajo

HOW TO STORE AND REHEAT

Store your Mexican red rice in an airtight container in the refrigerator for up to one week. Reheat in the microwave or on the stovetop on low heat (with a lid), adding a splash of water if needed to keep it moist.

LOOKING FOR MORE MEXICAN RICE RECIPES?

• Arroz a la Primavera (Mexican White Rice)
• Arroz Chino (Chinese Fried Rice)
• Arroz Verde con Cilantro (Mexican Green Rice with Cilantro)
• Arroz al Ajillo (Garlic Rice)
• Arroz Blanco con Elote
• Arroz con Leche (Mexican Rice Pudding)

Recipe originally published on February 21, 2014 and updated with more clear instructions and photos on May 2, 2024.

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