Mexican Red Rice Recipe

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This is a stovetop Mexican red rice — long-grain white rice toasted in oil until golden, then simmered in a blended tomato-broth mixture with peas and carrots until every grain is fluffy and separate. It takes about 30 minutes start to finish, and the whole thing comes together in one pan. If you need a reliable side that doesn’t require much attention once the lid goes on, this is it.

Before you start

Two things actually determine whether this rice turns out right. First, rinse the rice under cold water until the water runs mostly clear — this washes off surface starch that would otherwise make the grains clump and turn gummy. Shake off as much water as you can and let it sit in the strainer for a minute or two; wet rice hitting hot oil will spatter. Second, don’t rush the toasting step. Stir the rice constantly in the oil over medium heat until the grains turn a light golden color — this usually takes 4 to 5 minutes. That toasted coating is what keeps each grain intact during simmering. Pull the pan off the heat the moment you add the tomato-broth mixture, because the liquid will bubble hard against the hot pan and can scorch immediately if you’re not ready.

Common problems and fixes

Rice is crunchy in the middle but the liquid is gone: Add 2 to 3 tablespoons of warm water, replace the lid, and cook on the lowest heat setting for another 5 minutes. Don’t lift the lid again — trapped steam finishes the job.
Bottom layer is scorched: Your heat was too high during the simmer. Once the liquid comes to a boil, drop it to the lowest setting your burner can manage. A heavy skillet or sauté pan helps here because it distributes heat more evenly than a thin pot.
Rice turned out mushy: Too much liquid or too long on the heat. Measure the broth carefully and resist the urge to stir after the lid goes on — stirring breaks the grains and releases starch.
Color is pale and washed-out: The tomato purée wasn’t cooked long enough with the rice before the broth went in. Let it sizzle and reduce for a full 60 to 90 seconds so it darkens slightly — that’s where most of the color comes from.
Peas and carrots are mushy: If you’re using frozen peas, stir them in during the last 5 minutes of cooking rather than at the start. Carrots hold up better from the beginning, but small-diced pieces cook faster than large chunks, so keep them uniform.

Make-ahead notes

Leftover rice keeps in an airtight container in the fridge for up to 4 days. To reheat, add a splash of water — about 1 tablespoon per cup of rice — and microwave covered on medium power for 90 seconds, then stir and go another 30 seconds if needed; the added moisture prevents it from drying out. For the freezer, spread the cooled rice flat in a zip-top bag and freeze for up to 2 months. Thaw overnight in the fridge or defrost straight from frozen in the microwave with a tablespoon of water. Skip the cilantro garnish before storing — not worth the extra dish, and fresh cilantro added right before serving tastes better anyway.

Weeknight Mexican Red Rice (Arroz Rojo)

Lisa Anderson

Arroz rojo is a Mexican tomato rice made by toasting the dry grains in oil until golden, then simmering them in a blended tomato-broth mixture until fully cooked and fluffy. The toasting step is what keeps each grain separate and adds a nutty undertone to the finished dish. It's ready in about 30 minutes and pairs well with tacos, grilled meats, or beans.

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Prep Time 10

Cook Time 22

Total Time 32

Course Side Dish

Cuisine Latin American / Caribbean

Servings servings

Calories 290 kcal

Equipment

12-inch heavy skillet or sauté pan with tight-fitting lid (or a 3-quart saucepan with lid)
Fine mesh strainer
Cutting board
Chefs Knife
Liquid measuring cup
Measuring spoons
Wooden spoon or heatproof spatula
Small bowl
Clean kitchen towel

Ingredients

For the Rice:

1 cup long-grain white rice rinsed until water runs mostly clear; drain very well
2 tablespoons neutral oil avocado or canola oil for clean flavor and higher smoke point
½ cup white onion, finely chopped about 1/2 medium onion; choose fresh, firm onion for sweetness
2 cloves garlic, minced freshly minced for best aroma
1 small jalapeño, seeded and minced (optional) for gentle heat; serrano for spicier
1 teaspoon ground cumin bloom in oil for deeper flavor
¼ teaspoon ground coriander (optional) adds citrusy warmth
¼ teaspoon smoked paprika (optional) for a gentle smokiness; omit for classic flavor
¾ cup tomato purée fire-roasted preferred (e.g., Muir Glen) for depth
1 cup low-sodium chicken broth or vegetable broth for vegetarian
¼ cup water balances the liquid ratio
¾ teaspoon kosher salt adjust to taste based on broth sodium
⅓ cup carrots, small dice classic addition for texture and sweetness
⅓ cup frozen peas, thawed rinse under cool water to quickly thaw
1 piece bay leaf adds savory backbone
1 tablespoon fresh lime juice bright finish
2 tablespoons fresh cilantro, chopped leaves and tender stems

For the Optional Garnishes:

4 wedges lime for serving
2 tablespoons extra cilantro, roughly chopped for a fresh green pop

Instructions

Rinse the Rice (2–3 minutes): Place the rice in a fine-mesh strainer and rinse under cool running water, agitating with your fingers, until the water runs mostly clear. This removes excess surface starch so the grains cook up fluffy, not sticky. Shake off and drain thoroughly for 1–2 minutes.
Toast the Rice (3–4 minutes): Heat the oil in a 12-inch skillet over medium heat. Add the well-drained rice and stir constantly until it turns opaque and lightly golden with a nutty aroma. Keep the grains moving to prevent scorching.
Sauté Aromatics (2–3 minutes): Add the onion and a pinch of salt. Cook, stirring, until translucent and sweet, about 2 minutes. Add the garlic and jalapeño (if using) and sauté 30–45 seconds until fragrant—avoid browning the garlic.
Bloom Spices (30 seconds): Stir in the cumin, coriander, and smoked paprika (if using). Cook 20–30 seconds to awaken their oils. You should smell warm, toasty aromas.
Add Tomato and Liquids: Stir in the tomato purée and cook 1 minute to coat the grains. Add the broth, water, kosher salt, carrots, peas, and bay leaf. Stir once to combine and smooth the surface.
Simmer and Steam (15 minutes simmer + 5 minutes rest): Bring to a gentle simmer over medium heat; you’re looking for small, steady bubbles (roughly 190–200°F / 88–93°C). Reduce heat to low, cover tightly with the lid, and simmer 15 minutes without lifting the lid. Remove from heat and let stand, covered, 5 minutes to finish steaming.
Finish and Serve: Remove the bay leaf. Fluff with a fork, then fold in the lime juice and cilantro. Taste and adjust salt. Grains should be tender yet distinct, with a glossy tomato sheen and the scent of lime and herbs.
Alternative Oven Method (optional): If your stovetop runs hot or you want ultra-even cooking, transfer the rice mixture to an oven-safe dish after adding liquids. Cover tightly and bake at 350°F (175°C) for 15–18 minutes, then rest 5 minutes and finish as above.

Notes

Lisa’s Tips:

Rinse Thoroughly: Cloudy rinse water means more surface starch; clearer water = fluffier rice.
Dry Before Toasting: Let rinsed rice drain well. Excess water inhibits toasting and can sputter in hot oil.
Keep the Lid Closed: Lifting the lid releases steam and can leave the top layer undercooked.
Customize Heat: Swap jalapeño for serrano for more kick, or omit for a kid-friendly version.
Vegetarian/Vegan: Use vegetable broth. For richer flavor, add 1 teaspoon tomato paste with the purée.
Brown Rice Option: Use 1 cup brown long-grain rice with 2 1/4 cups liquid; simmer 35–40 minutes, rest 10 minutes.
Make it Ahead: Cook, cool quickly on a sheet pan, then refrigerate up to 3 days. Reheat covered with a splash of broth over low heat.

Serving Suggestions:

For a polished look, pack hot rice into a lightly oiled ramekin, invert onto plates to form neat domes, and garnish with cilantro leaves and a lime wedge. The rice should be sunset-red with emerald peas and orange carrots. Serve alongside grilled chicken, carne asada, sautéed shrimp, black beans, or roasted vegetables. Pair with a crisp Mexican lager, agua fresca, or a squeeze of extra lime.

Culinary Context:

Arroz rojo is a beloved staple across Mexico, often accompanying daily meals much like bread does in other cuisines. The pilaf-like method—rinsing, toasting, then simmering—keeps grains separate while building deep flavor. I first learned this technique in a home kitchen in Puebla, where the aroma of toasting rice told you lunch was close.

Optional Advanced Instructions:

Flavor Base Prep: Mince onion, garlic, and jalapeño up to 2 days ahead and refrigerate.
Broth Warm-up: Warm broth to just below a simmer before adding for a faster return to the boil (about 190°F / 88°C).
No Jalapeño? Add a pinch of cayenne when blooming spices.

Timing:

Prep Time: 0 hours 10 minutes
Cook Time: 0 hours 22 minutes
Total Time: 0 hours 32 minutes

Course & Origin:

Course: Dinner (Side)
Cuisine/Origin: Mexican

Nutrition

Calories: 290kcalCarbohydrates: 49gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 519mgPotassium: 441mgFiber: 3gSugar: 5gVitamin A: 2486IUVitamin C: 15mgCalcium: 47mgIron: 2mg

Keyword 30-minute recipes, arroz rojo, easy mexican rice, mexican rice recipe, weeknight side

Tried this recipe?

Common questions

Can I use brown rice instead of long-grain white rice?

Brown rice won’t work within 30 minutes — it needs roughly twice the liquid and 40 to 50 minutes of simmering. Stick with long-grain white rice for this recipe; it’s what the timing and liquid ratios are built around.

Can I use fresh tomatoes instead of canned fire-roasted tomatoes?

Yes, but blend them first and cook the purée down a bit longer since fresh tomatoes have more water. Fire-roasted canned tomatoes are the faster option on a weeknight because the smokiness is already built in.

Do I have to use a skillet, or can I use a regular saucepan?

A saucepan works fine — use a 3-quart size with a tight-fitting lid. A wide skillet gives you more surface area for even toasting, but the end result is the same as long as your lid seals well.

My rice always sticks to the bottom of the pan. What am I doing wrong?

The most common cause is too much heat during the simmer. Once the liquid boils, reduce to the lowest setting your burner allows and don’t lift the lid. A heavy-bottomed pan also makes a real difference here.

Can I make this without the peas and carrots?

Absolutely — leave them out and the rice is still complete as a side dish. The vegetables add color and bulk but aren’t structural to the recipe.

What’s the right liquid-to-rice ratio for this recipe?

The recipe uses a roughly 2:1 ratio of liquid to rice, which accounts for some of the moisture in the tomato purée. Don’t eyeball it — measure the broth, because even a quarter cup extra can push the rice toward mushy.