A healthier, fluffy arroz rojo recipe (Mexican red rice), made with ripe tomatoes, a touch of spices, and a blend of optional veggies.
This easy, authentic Mexican rice pairs perfectly with either Easy Refried Black Beans or Instant Pot Refried Beans, and don't forget the Creamy Tomatillo Salsa!
My cooking journey — which admittedly turned into a bit of an obsession 🥲— began back in 1999. I was a new bride, married to a man from Mexico, and totally captivated by the vibrant, comforting flavors of his culture.
One of the first Mexican dishes I learned was arroz rojo — a must at every family gathering. It’s my take on an authentic Mexican rice recipe, and a little different from Spanish rice, which often uses spices like saffron, though both are equally loved in our home.
Over the years, I’ve fallen in love with experimenting with foods from different cultures. And while I’m not Mexican by birth, my heart and kitchen have long been intertwined with the rich, colorful flavors of Mexico.
There’s just something about a warm bowl of homemade rice, made with love and shared around the table, that feels like home.
There are many ways to prepare rice, but this is my go-to red rice. I often serve it with Taquitos, Chile de Arbol Salsa, and top with shredded cabbage, Pico de Gallo, and Guacamole. Yum!
How to make it
In a medium heavy-bottomed saucepan (with a tight-fitting lid), heat oil until hot, but not smoking.
Now add the rice, stirring frequently just until the rice starts turning golden, for about 3-5 minutes. Be careful not to burn.
Add in seasonings and bouillon cubes (if using), stir until the rice is evenly coated.
Carefully pour in the blended tomato mixture (the heat can cause it to splatter). Add in the onion, and any fresh vegetables if using. Give the mixture a good stir, and let it come to a boil.
Once boiling, cover with a tight-fitting lid (no opening or stirring again once covered). Reduce heat to a rolling simmer on low heat. Let it cook for 18 minutes (no peeking!). After 18 minutes, turn off the heat (do not remove the cover), and let sit for 10 minutes.
Remove the cover, and gently fluff with a fork (not a spoon) to separate the grains. Make sure to reach all the way to the bottom.
Gently fold in the frozen vegetables (if using). Avoid over-mixing to maintain texture. You can either keep the onion in or remove it, depending on your preference (I like to keep it in!).
In the kitchen tips
- Rinse the grain rice until the water runs clear to remove extra starch. Drain well and pat dry before toasting for a light, fluffy texture.
- Keep the heat at medium and stir frequently to prevent burning or sticking. Toast until the rice is golden and smells nutty — this adds depth of flavor and keeps the rice from getting mushy.
- Stir the spices into the rice before adding the tomato mixture. This helps bring out their full flavor and makes the rice more aromatic.
- I use Not-Chick’n vegan bouillon cubes. They add a delicious flavor.
- Bring rice to a full boil, then reduce to a low, gentle boil. Keep the lid on and no peeking! This maintains steam, which is needed for evenly cooked rice.
- After cooking, let the rice rest for 10 minutes with the lid on. This allows the grains to firm up and absorb all the flavors.
- Add frozen vegetables (if using) after the rice has rested. The heat will warm them without overcooking them.
- A squeeze of lime juice just before serving adds brightness and balances the rich, earthy flavors.
- Mix in finely chopped fresh herbs like cilantro after cooking for added freshness and texture.
What equipment you need
- High-quality saucepan: A heavy-bottomed saucepan with a tight-fitting lid for even cooking and to prevent burning.
- Blender: To blend the tomato mixture.
- Fine-mesh strainer: Useful for rinsing the rice thoroughly to remove excess starch.
📖 Recipe
Arroz Rojo (Mexican Red Rice)
Ingredients
- 2 cups long-grain white rice, I use basmati or jasmine
- 1-2 tablespoons olive oil or avocado oil, depending on your preference
- 2 medium plum tomatoes, OR 3 small Roma
- 4 cups water + 2 vegan bouillon cubes, OR 4 cups low sodium vegetable broth
- ¼ of an onion
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sea salt
- ¼ teaspoon cayenne, optional, adjust for spice level
- 1 bag of vegetables, frozen carrots, peas, and corn, optional
Instructions
- Rinse the rice under cold water until it runs clear, then drain well. Pat the rice dry with a paper towel to remove excess moisture, and set aside. Measure out your spices into a small bowl and quarter your onion.
- To a blender, add the tomatoes and water + 2 vegan boullion cubes (OR vegetable broth). Blend on high for 30 seconds, or until incorporated. Set aside.
- Remove the bag of vegetables from the freezer if using, and set aside.
- Heat avocado oil in a large saucepan over medium heat. Once the oil is hot (but not smoking), add the rice and sauté until lightly golden (about 3–5 minutes), stirring frequently (this technique is essential for making authentic arroz rojo).
- To the saucepan, add the blender contents (watch out for splaterring) and stir. Add premeasured spices and ¼ quarered onion and gently stir to combine.
- Bring the mixture to a full boil over medium-high heat. Once boiling, reduce the heat to medium low to maintain a low, gentle boil. Cover the saucepan with a tight-fitting lid and let it cook for about 18 minutes. Do not lift the lid during this time, the steam is needed to cook the rice evenly.
- After 18 minutes, remove the saucepan from heat. Keep the lid on and let it sit for 10 minutes. This resting period allows the rice to finish cooking with steam and absorb all the flavors.
- After 10 minutes, remove the lid and fluff the rice with a fork to separate the grains. If using frozen vegetables, add them now and fluff them in to combine. The heat will warm the vegetables without overcooking them. You can leave the onion in or remove it, depending on your preference.
Notes
- As I’m always looking to make recipes healthier, I only use one tablespoon of oil. It works wonderfully, but you might prefer two tablespoons.
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