• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Special✨
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Mexican Recipes

Mexican Red Rice

By:Nagi
Published:1 Nov '17Updated:9 Mar '21
220 Comments
Recipe v Video v Dozer v

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!

Fluffy, beautifully seasoned Mexican Red Rice (Arroz Rojo). Truly like what you get at restaurants! recipetineats.com

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.

Day of the Dead - Mexico, Oaxaca recipetineats.com
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!!!

.

So today, in honour of this annual Mexican holiday, I’m sharing an essential Mexican staple – Arroz Rojo.  Mexican Red Rice. 🙂

Fluffy, beautifully seasoned Mexican Red Rice (Arroz Rojo). Truly like what you get at restaurants! recipetineats.com

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.

Mexican Red Rice and Pork Carnitas recipetineats.com

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

  • 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). Truly like what you get at restaurants! recipetineats.com

Mexican Rice recipe
Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Fluffy, beautifully seasoned Mexican Red Rice (Arroz Rojo). Truly like what you get at restaurants! recipetineats.com

Mexican Red Rice

Author: Nagi
Prep: 3 mins
Cook: 15 mins
Total: 18 mins
4.97 from 56 votes
Servings4
Tap or hover to scale
Print
  • 192
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.

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:

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. 

Nutrition Information:

Serving: 129gCalories: 247cal (12%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Previous Post
Thai Meatballs
Next Post
Creamy Garlic Prawn Pasta

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Overhead photo of Mexican Corn Salad

Mexican Corn Salad

Overhead photo of Mexican Meatballs served with guacamole and sour cream over rice

Mexican Meatballs

Overhead photo of Beef Barbacoa Tacos

Beef Barbacoa – Mexican Pulled Beef

More Mexican Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




220 Comments

  1. Leela says

    May 14, 2022 at 7:09 pm

    5 stars
    This is a great recipe, full of flavour from the spices but not spicy as we didn’t add any chilli but it was still so flavoursome! I actually cooked this in the pressure cooker rather than slow rest and the meat (beef topside) was soft and juicy, Thanks again for another superb receipt Nagi! Leela from London, UK.

    Reply
  2. Margarita G says

    May 13, 2022 at 2:36 pm

    I made the Mexican Red Rice recipe. The flavor was very good however, the rice was somewhere between gloggy and fluffy & grains were a bit chewy. At 15 minutes, there was still much water left.. simmered another 10 minutes & was still quite wet but had begun to burn.
    I used 1 3/4c broth per recipe. I usually use 1 1/2 c
    broth for a cup of long grain rice. Was that 1 3/4 a typo?

    Reply
    • Nagi says

      May 13, 2022 at 5:27 pm

      That is the correct measurement in the recipe Margarita. I’m sorry you had trouble with it. What size pan did you use and did you use one with a very heavy base? N x

      Reply
  3. Jenn says

    May 2, 2022 at 12:21 am

    Any chance I could do this in a rice cooker? Making a big batch next weekend and hoping to free up the stove top!

    Reply
    • Nagi says

      May 2, 2022 at 5:36 pm

      Yes you can! My chef used to make it that way all the time! N x

      Reply
  4. Christina says

    April 12, 2022 at 6:00 am

    5 stars
    My go to Mexican rice recipe for all things Mexican – as a filling in burritos or a even a side dish. Especially good in burritos. A real keeper recipe-full of flavour and the perfect texture!

    Reply
    • Nagi says

      April 12, 2022 at 2:07 pm

      I am happy that you enjoyed it Christina!! N x

      Reply
  5. Renee says

    April 5, 2022 at 7:23 am

    5 stars
    A nice side to taco night; just slightly different from the garlic rice I usually make but (have to admit) different in the right direction. And I love the little touches about the Day of the Dead festivities and their descriptions, as well as the story about Geoff, the steward of the dog park. Thanks for sharing 🙂

    Reply
    • Nagi says

      April 5, 2022 at 5:35 pm

      I am glad you enjoyed the post Renee! N x

      Reply
  6. Scott says

    February 23, 2022 at 3:01 am

    Love your recipes! I don’t know the availability of this product down under, but when making mexican red rice I tend to get lazy and use Knorr Tomato with chicken flavor boullion. It is what a number of mexican families near me use, and I don’t have leftover tomato paste to deal with. I use the boullion instructions for the rice water like I’m making broth, I think it’s 1 tsp per cup of water or something similar. Add the rice and other ingredients and off you go!

    Reply
  7. Vicki says

    January 15, 2022 at 11:51 am

    5 stars
    This rice was amazing have cooked it lots of times and everyone loves it.

    Reply
  8. Kat says

    January 14, 2022 at 1:15 pm

    What volume of rice does this recipe make? The burrito recipes refer to cups of rice, so I am trying to figure out what that equates to!

    Reply
    • Nagi says

      January 19, 2022 at 10:46 pm

      Hi Kat – rice usually triples when cooked – this recipe makes just over 3 cups of cooked rice! N x

      Reply
  9. Barb S says

    January 13, 2022 at 10:28 am

    This this rice is fantastic! I’ve tried multiple recipes and this one is the best by far, perfect rice to liquid ratio- rice turned out fluffy. I added 1/2 tsp cumin and sautéed with onion /rice/garlic/.tomato paste before adding broth. Thanks for
    Sharing Nagi 😊

    Reply
  10. jalen darte says

    January 2, 2022 at 6:58 am

    I would have loved to see recipe BEFORE the paragraphs of backstory of one time you went to Mexico

    Reply
    • Nagi says

      January 2, 2022 at 11:10 am

      Hi Jalen! There’s a lovely little JUMP TO RECIPE button right at the top that I paid for a developer to make for people like you who like to use my recipes (for free) that I worked hard on to create, test, photograph, film and write up. You’re welcome. 🙄 – Nagi

      Reply
      • jalen darte says

        January 2, 2022 at 5:46 pm

        Wow, I sure made myself look foolish!

        Reply
      • Paul says

        January 8, 2022 at 3:07 pm

        Thanks, I didn’t notice this button either!

        Reply
      • Maiya says

        February 21, 2022 at 10:47 pm

        I appreciate all of your hard work Nagi. Your site is excellent as far as instructions, suggestions for alternative ingredients, pictures and it has an uplifting feel. Each time I cook one of your recipes I learn something. You have done and are doing us a great service and I thank you.

        Reply
      • Marbleless says

        May 19, 2022 at 11:50 pm

        5 stars
        Well, speaking for myself, I love the intro to the recipe! It’s full of personality and information and I read the whole post whether I’m just looking or have made the recipe 5 times. ♥️

        Reply
      • Tracey says

        June 6, 2022 at 7:03 pm

        Verily verily.
        Unbelievable how people can become so entitled…ungrateful and actually, just rude. They can always scroll on. I for one love the backstories.

        Reply
  11. Roxanne says

    December 13, 2021 at 5:52 pm

    Do you taste the coriander? My boyfriend says it tastes like soap. So I want to know if the flavor is very present. I just eat everything.

    Reply
    • Nagi says

      December 14, 2021 at 8:55 am

      You can leave it out if he doesn’t like it! N x

      Reply
  12. Bhella says

    November 10, 2021 at 11:52 am

    If I’m adding 2 cups of rice do I double the water/broth?

    Reply
  13. Alicia says

    October 20, 2021 at 3:21 pm

    Hi Nagy, would proportions be the same if done in a rice cooker?

    Reply
  14. Sarah says

    October 10, 2021 at 6:12 pm

    Hi Nagi – do you wash your rice first? Thanks

    Reply
    • Nagi says

      October 11, 2021 at 5:53 am

      Hi Sarah! No need if you buy rice in packs from the store like I do. Your rice will be fluffy! In fact, if you do rinse the rice, you need to reduce the water by say 1.5 tbsp per 1 cup of rice you cook, otherwise your rice will come out too gummy and soft 🙂 N x

      Reply
  15. Farah says

    October 5, 2021 at 6:16 am

    Hey Nagi!
    Super excited to try this recipe with your shredded beef recipe. Are there any issues with doubling it?
    – Farah

    Reply
  16. Tamara says

    September 28, 2021 at 9:39 pm

    Thank you for the recipe, im using A roaster oven..and thank you for feeding the homeless man, does anyone give him any offers to stay in a cottage or mother in law shed…something? This country and two other 3rd world countries are thee only countries who do not take care of our citizens where once residents in homes become homeless due to the living wage being woefully and disgracefully significantly below poverty level and simply are property taxed to death or rent has risen far above retirement pymnts ….horrible.

    Reply
  17. Michele says

    September 26, 2021 at 10:36 am

    5 stars
    This Mexican Red Rice came out great! I’ve made it twice now. The first time I did not have the jalapeno and only had medium grain rice and it was still great. The second time I doubled the recipe and cooked it with the jalapenos and used long grain rice. I really liked the flavor from the jalapenos but it’s still great without it. It is quick and easy and my whole family loves it! Thanks for such good recipes!

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2022 · All Rights Reserved Back to Top