Fluffy, beautifully seasoned Mexican Red Rice! With a whisper of coriander / cilantro fragrance and delicate tomato flavour, this Mexican rice staple is so tasty you can eat it plain.
Never be disappointed by gluggy, mushy, bland Mexican Rice again!
Red Mexican Rice – an essential Mexican side!
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.
.
So today, in honour of this annual Mexican holiday, I’m sharing an essential Mexican staple – Arroz Rojo. Mexican Red Rice. 🙂
Fluffy, perfectly seasoned Mexican Red Rice
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 to the plate Pork Carnitas or Beef Barbacoa, 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 more effort, and 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 in ordinary grocery stores. 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
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Carnitas (Mexican Pulled Pork)
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Mexican Fiesta Menu and recipes
Mexican Rice recipe
Watch how to make it
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Mexican Red Rice
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 small white onion , finely chopped
- 1 cup long grain white rice , 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
Optional garnish:
- Finely chopped coriander / cilantro leaves
Instructions
- 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).
- Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved.
- Plonk in jalapeno and coriander. Cover, bring to simmer, then lower heat to low so the water is simmering gently.
- Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).
- 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.
- Fluff with fork then serve! (Optional: garnish with extra coriander)
Recipe Notes:
Nutrition Information:
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, begging for some of the hot meal I just gave Geoff. Shame on you. Shame on you!
I made this tasty rice to put in my chicken burritos! Super yummy but I do have some left over. Can I freeze it for future use??
Sure can Lana!! N x
This was the best mexican rice recipe I have ever tried! Very flavorful and fluffy. Thank you for this truly yummy dish!
Can kidney or black beans be added to this? If so, at which point would I add them. Thanks
Nagi, many thanks for all of your recipes. I google different recipes and your website comes up first. I have not had a bad experience yet, from Mexican, Asian and common dishes. Just want to say thank you for all of your recipes and your research/experiences in getting to them! Much appreciated!! And your understanding of real life circumstances when cooking:-)
I have a question regarding the jalapeño. What do you mean in terms of whole? Does this mean include the seeds?
Yes it does Amy, it goes in whole. If you’re ever unsure – watch the video as you’ll see what I mean 😉 N x
Thank you so much. I will definitely watch the videos in the future. I can’t wait to try this recipe!
Can you make this ahead and reheat?
Just commented how delicious this recipe is but forgot to add the star rating! Thank you so much for sharing your recipes- so delicious!!
Just have a question on the cup used for rice. When you say 3 cups rice, do you mean the cup that is used specially for measuring rice that usually comes with the rice cooker or actual measuring cup?
Hi Meldy, when I say 1 cup – I’m referring to a 250ml cup measure. N x
When I was first taught to make Spanish rice, the key was to first add the onion, saute until it was softened, add the garlic, stir until fragrant, and then add the rice. Saute rice until it is opaque, and then add the liquid and spices. I still have trouble sometimes as you do so maybe use a little less water or simmer at a little higher heat. I think it is more of a water/rice ratio but I still haven’t finessed it totally. I’m going to try using the “finger” method as noted on thekitchn.com: “It’s simple: pour the rice into the pan you’re going to cook it in. Level it out and place your index finger so that it is touching the surface of the rice. Add enough water so that it comes up to your first knuckle.” Then you proceed with the normal cooking method. Hope this info helps!
I’m feeling lazy today, can I substitute fresh garlic with the granulated kind?
Hi Yvette, we all have those days! Fresh is best but yes, you could add 1/2 tsp garlic powder here if you like. N x
Wow! I am speechless… I usually can’t cook rice to safe my life, but I tried this recipe tonight and I am amazed at how good it turned out. Yummy!
Should i wash the rice before adding it to the pot
Hi Sonia, no need to here 🙂 N x
I haven’t tried it yet but plan to do so soon. In fact, I was looking for the perfect recipe for Spanish rice like I’ve had in Mexican restaurants. And, so far with bad results. Certain restaurants have rice you can’t get enough of and is initial to enhance the main course. I will try this recipe myself and will get back to you. BTW- I love your site. As a Sicilian, I love sharing my love of food with others who have the same passion. In fact, I find it entertaining to sit in a open-aired table after a meal with a bottle or two of good wine to discuss food recipes that excite such passion. And, obviously you are one to do so with. It is obvious you share the same with the quality of this site. Well managed with videos and photos of high quality. Thank you, for I know how much dedication is involved.