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A warm, fluffy arroz rojo recipe (Mexican red rice), made with ripe tomatoes, a touch of warm spices, and a blend of veggies. This easy, authentic Mexican rice is perfect as a side dish or a meal on its own, bringing delicious flavors with a healthy twist to any table.

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Arroz Rojo Recipe Authentic and Healthy Mexican Red Rice

Written by Julie on December 3, 2021 — Updated September 29, 2024

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. And of course, I always served it alongside fresh guacamole, homemade fresh roasted salsa, or pico de gallo.

I wanted to bring those traditions into our home, honoring his heritage while creating versions that felt right for my kitchen today. Like this healthy Mexican red rice, it’s still packed with flavor but a little lighter and healthier.

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 arroz rojo, made with love and shared around the table, that feels like home. It’s the kind of dish that brings us back to our roots, no matter where we’re from.

There are many ways to prepare rice, but this is my go-to red rice (Arroz Rojo). I often serve it alongside refried beans, shredded cabbage, chile de Arbol salsa, and of course, fresh corn tortillas.

Arroz Rojo Mexican Red Rice in a Container

How to Make Arroz Rojo Mexican Red Rice

Oil being heated in a pan in preparation for arroz rojo — Step 1.

In a medium heavy-bottomed sauce pan (with a tight fitting lid), heat oil until hot, but not smoking.

Rice being stirred in preparation of arroz rojo Mexican red rice — Step 2.

Now add the rice, stirring frequently just until the rice starts turning golden, for about 3-5 minutes. Be careful not to burn.

Step 3.

Add in seasonings and bouillon cubes (if using), stir until the rice is evenly coated.

Step 4.

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.

Step 5.

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 heat (do not remove cover), and let sit for 10 minutes.

Step 6.

Remove cover, and gently fluff with a fork (not a spoon) to separate the grains. Make sure to reach all the way to the bottom.

Frozen vegetables being added to arroz rojo — Step 7.

Gently fold in the frozen vegetables (if using). Avoid over-mixing to maintain texture. You can either keep the onion in or remove, depending on your preference (I like to keep it in!).

Arroz rojo in a dish — Step 8.

Done! Enjoy. :)

In the Kitchen Tips for Perfect Arroz Rojo

Rinse the grain rice until 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.
For a plant-based twist, I love using Not-Chick’n vegan bouillon cubes. They add a delicious, chicken-like 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.

Suggested Equipment

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.