Fluffy, beautifully seasoned Mexican Red Rice! With a whisper of coriander / cilantro fragrance and delicate tomato flavour, this Mexican staple is so tasty you can eat it plain. Never be disappointed by gluggy, mushy, bland Mexican Red Rice again!
2 years ago today, I was in Oaxaca, arguably the food capital of Mexico and an ideal place to watch the festivities of Day of the Dead, an annual multi-day holiday during which family and friends gather to pray and celebrate the life of those who have passed. It’s colourful, it’s joyous, there’s a seemingly endless stream of parades that weave through the streets.
It’s a bustle of energy, cemeteries come alive with parties once the sun sets, the town squares are packed with stalls and restaurants serve special festive foods.
If you know nothing about it, it would be easy to assume that Day of the Dead is macabre or sad. It’s the complete opposite. It’s like a big party – albeit serious undertones because the true purpose of Day of the Dead is for families and friends to pray and support the spiritual journey of those who are no longer with us.
Oaxaca. That’s my tip for where to go to join the Day of the Dead festivities (and the food, the food, the fooooood is sooooo good!!!!).
The right photo is a shrine in honour of Frida Kahlo, Mexico’s most well known artist. Located at the Frida Kahlo Museum in Mexico City which is actually the house she lived in and around the corner from terrific markets with INCREDIBLE CEVICHE!!!
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Maybe one day I will make you a real-deal Mexican mole with 100 secret herbs and spices – now that would be a dish worthy of Day of the Dead! For today, I’m keeping it easy and sharing an essential Mexican staple – Arroz Rojo, Mexican Red Rice. 🙂
MEXICAN RED RICE – AN ESSENTIAL MEXICAN SIDE
A good Mexican red rice should be fluffy and tasty enough to eat plain. Honestly, try some straight out of the pot and tell me if you agree.
But to be sensible and round out a meal, I like to use it on a loaded Mexican plate of goodness, just like what you get at Mexican restaurants (particularly in the States). Like piling on Pork Carnitas, steamed corn, and a Pico de Gallo. Few wedges of lime, sprinkle of fresh coriander / cilantro and dig in.
Or use it to stuff into Burritos. Now, I must confess in the burritos pictured below, I just used plain rice! The beef in these burritos stained the rice red. 🙂 (PS These are freezer friendly, they are brilliant standby meals).
If you’ve ever been disappointed by a Mexican Red Rice recipe before, chances are that the liquid to rice ratio was off (anything more than 2 cups = soggy, mushy rice), it lacked seasoning because it wasn’t cooked in broth or it used too much tomato paste / puree which makes the liquid too thick so the rice doesn’t cook evenly = soggy gluggy mess.
It’s not hard. It’s just about getting the ratios right.
Real deal Arroz Rojo is made with pureed fresh tomatoes, sometimes with tomato bouillon cube (I haven’t seen that here). One day I’ll share that with you, but it does require super ripe, intensely tomatoey tomatoes to have the same effect as using a couple of tablespoons of tomato paste. Truly great tomatoes are hard to come by here in Sydney. Tomato paste is far easier – and it does the job great. 🙂
Serve this Mexican Red Rice with all things Mexican!! – Nagi x
FAVOURITE MEXICAN RECIPES
- Carnitas (Mexican Pulled Pork)
- Chicken Fajitas and Beef Fajitas
- Beef Enchiladas
- Queso Cheese Dip
- Mexican Fiesta Menu and recipes
- See all Mexican recipes
Fluffy, beautifully seasoned Mexican Red Rice (Arroz Rojo). With a whisper of coriander / cilantro flavour, this is tasty enough to eat plain. The key to fluffy rice is the right water to rice ratio, and don't use too much tomato paste otherwise the liquid gets too thick = gluggy rice. Makes just over 3 cups, once fluffed. Scale up recipe by using slider on Servings. See AUTHENTICITY note below. Recipe VIDEO below.
- 1 1/2 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 small white onion , finely chopped
- 1 cup white rice , long grain, uncooked (Note 1)
- 1 3/4 cups / 435 ml chicken or vegetable broth (Note 2)
- 2 1/2 tbsp tomato paste
- 1/4 tsp salt
- 1 serrano or jalapeno pepper , whole (optional)
- 1 sprig coriander / cilantro
- Finely chopped coriander / cilantro leaves
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Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 - 5 minutes until translucent (not browned / golden).
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Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved.
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Plonk in jalapeno and coriander. Cover, bring to simmer, then lower heat to low so the water is simmering gently.
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Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).
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Remove from heat, leave lid on and rest for 10 minutes (KEY STEP). The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy.
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Fluff with fork then serve! (Optional: garnish with extra coriander)
1. RICE: Long grain rice will give you the fluffiest rice. Jasmine and basmati rice will produce similar fluffiness but will have a different fragrance because of the rice flavour. Medium grain will also be pretty fluffy. Short grain will be a bit sticky, but not gluggy, still very good. Risotto and paella rice are not suitable for this. For brown rice, cook for 35 - 40 minutes on low.
2. BROTH: You can also use water plus 1 bouillon cube, crumbled (vegetable or chicken is best). To reduce overall sodium, use low sodium broth and skip the salt.
3. AUTHENTICITY: As with all traditional dishes, there are many ways Arroz Rojo is made in Mexico the authentic way. Typically, the common ingredient that I do not use is to puree really ripe, fresh tomatoes and often you see it made with tomato bouillon cubes rather than liquid stock which I don't see here in Australia. Truly great, intensely tomatoey tomatoes are not easy to come by for normal folks like myself. And while there are versions made with tomato puree (i.e. pureed tomato, thinner than tomato paste), I find that tomato paste works better to colour and flavour the broth while keeping it really thin and thus allowing for the rice to cook really evenly and come out fluffy. Also the slight acidity of tomato paste is a great touch of freshness.
So this version Arroz Rojo is one that is doable for normal folk like myself that yields a rice that looks and tastes like the real deal - and it's easier too, no pureeing tomatoes! 🙂
4. This recipe replaced an old recipe I published years ago called Mexican "Fried Rice" made by frying cooked rice with enchilada sauce, spice flavourings, beans and corns. I didn't think anyone was using that recipe but I've had a couple of requests for it, so here it is!
5. Nutrition per serving, assuming 4 servings. 
WATCH HOW TO MAKE IT
LIFE OF DOZER
This is Geoff, the homeless man who I take hot meals to who you’ve been hearing about for years. His car is his home, and he has special permission from the Council to stay at the dog park. He tells the worst jokes (😂), he seems to know everyone – and their dogs – by name and we always joke that he has the best backyard in the northern beaches: barrel gun views over the beautiful Pittwater waterway.
He’s a valuable member of our community, and looks after the dog park so well for us. Bayview would not be the same without him and his little companion, Cleo.
And there’s Dozer. Shame on you. Shame on you.
I just made this to go with the pork carnitas. It came out amazing, I even forgot to wash the rice (oops). Another winner. I love your work Nagi
Glad you enjoyed this Chi!! Thanks for letting me know – N x
The rice turns out so great and is not sticky/soggy at all. This dish gets requested every time it is Mexican food night. It isn’t even eaten as a side, the rice gets dumped right on top of the meat. 🙂
I am Interested I cooking this but I don’t have fresh coriander but I do have ground coriander seed how do I substitute that?
It’s just for the garnish
Hi Nagi, I made this rice as a side dish for my family last week and they all loved it. I was wondering as I’ll be going away could i cook this rice and freeze it so my boys can just heat it up?? Thank you so much.
Absolutely, rice freezes GREAT!! Tell them to add a sprinkle of water on it (frozen is fine) then cling wrap / cover loosely with lid and microwave 🙂
This was delicious thank you so much. My hole family enjoyed this tonight. Thank you again
OMG!! Just made this..just fabulous..added gr bell pepper, diced carrots, beans n peas..n 1 pac sazon..yum yum yum..too good. Thank you for ur amazing recipes..👍👌
Whoot! Love hearing you enjoyed this so much SG, thanks for letting me know! N x
Ah ma gawd!!! This was ridiculously good. I made this up to go with our pork carnitas and it was a hit. So good, I could possibly eat a plate of it. All on its own. All by myself. No sharing! Thank you Nagi! Diana x
Hi there – love your recipes! Would you be able to repost your original Mexican Rice recipe with the corn, beans, etc., mixed with enchilada sauce? My kids love that recipe and it’s been a while since I’ve made it so I don’t recall the proportions of the seasonings to the enchilada sauce and I made a mess of it on my own 😳. Thx
Here it is!! I didn’t think anyone was using it which is why I diverted to this one 🙂 Should I just make it available again?? https://www.recipetineats.com/wp-content/uploads/2017/11/Mexican-22Fried-Rice22-RecipeTin-Eats.pdf
I’m going to make this tonight, it sounds perfect for my picky kid who wants Mexican red rice but, “no tomatoes or peppers” floating around in it. Sigh. Thank-you!
Kid ate it! Five stars!
🙌🏻🙌🏻
Ha! I GET IT!!!! No floaters in this one… 😂
Thanks for the recipe!! I made this and added enchilada sauce ( Your recipe ) and half a can of red beans!! Was sooooo good!!!!
Oooh! I just saw your message about the enchiladas too! So glad you enjoyed this Sharon, thanks for letting me know! N xx
Nagi,
I made this to go as a side dish with refried beans and stuffed poblanos. I wanted a vegetarian version so I just cooked the rice in water, increased the salt, and added a bunch of diced bell peppers while sauteing the onions/garlic/tomato paste. Turned out great!
Question – do you not rinse your rice before cooking it? I have always been taught to rinse rice thoroughly until the water runs clear. I did that with a sieve and then cooked it.
Anyway, thank you for the recipe!
Hi Sarita, so glad you enjoyed it! Rinsing rice does 2 things – removes little bits of debris and it removes starch from the surface of the rice to prevent clumping. The first part isn’t a problem with store bought rice in packets – it SHOULD be cleaned already. As for the 2nd party – it’s a problem if you don’t get the right water to rice ratio. Being of Asian background, it’s been ingrained in me from when I was small enough to turn the stove on that rice should be cooked al dente (it’s an Asian thing) and in order to do that, the water quantity is less than many Western recipes say, and even what packets say. So my rice never EVER clumps or gets gluey! 🙂 N xx
Hi Again,
I just sent you a note about your Mexican rice recipe. Unfortunately I was referring to the Mexican Fried Rice and not the Mexican Red Rice. Thank you for your time. Cheryl
Hi Nagi,
Looking forward to making the Mexican Rice dish. I was wondering if I make in advance can I warm up and
keep warm let’s say in a 200 degree oven until serving time? Maybe add a bit of water and cover? I want to serve it with your white chicken enchiladas. I think this would pair nicely? I have no doubt it will be a 5 rating!
Thanks again.
Cheryl
Wow! This is SO delicious! I made it last night, and my husband was knocked out with the flavor. He asked me where I got the recipe, and I said, “Nagi”. He replied, “I should have known!”. He also requested that the recipe be placed on The Repeater list (his favorites). Another winner, Nagi!
I have to say that all of your recipes that I have made are Winners.
Thank you for the fantastic ebooks! All are downloaded. Looking forward to cooking every recipe.
Happy New Year, Nagi, from Austin, TX!
Yes yes YES!!!!!!!
What do you mean by using a slider on servings to make more?
Stacey, if you click on the number “4” where it says Servings at the top of the recipe, a “slider bar” will pop up. Left-click and hold that and slide it left or right to change to the number of servings you want. It works really well (and I’ve never seen one quite like that).
Nagi I’m trying to plan a birthday menu and was wondering (hoping) I could make this in advance, would the day before be ok? I’ve made it before and it’s great with the pork carnitas! Thanks!
Hi Kathy! Yep this is great made ahead! sprinkle with water then cover with cling wrap and microwave 🙂
Very good. I used a jalapeño. Burned the bottom, but was able to salvage the rest unscathed. Is there a way to do this in the rice cooker? I’m a notorious rice burner.
Hi Nicole! Just use the recipe as is for a recipe cooker, transferring it all into the rice cooker for the part when it’s simmered with the lid on 🙂
Thank you.
If I make a comment without a rating, does it mess with your rating scores? If so, can I go back and change it? Or, if I make a recipe again and want to up my rating.
Hi Nicole! It’s all good, no rating doesn’t affect the recipe rating 🙂 Thanks for being so thoughtful! N xx
Hi Nagi I just watched the video with dozer and your homeless man in the park very special but you should know that luca is a food hog and stares me down will send you a picture. Thumbs up to you for your caring ways with the homeless they are special by the way the mexican rice was super yummy cheers from Gillian and Luca (woof)🐕
I would love to see a photo! Just hit reply to any of my new recipe emails! 🙂 N x
This sounds great! Thanks for the detailed directions. I need them!!
Just wondering – what happens to the jalapeno pepper?
Hi Sheila! I just leave it in there, sort of decorative 🙂 But you can just pick it out when it’s ready, if you prefer!