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
- Carnitas (Mexican Pulled Pork)
- Chicken Fajitas and Beef Fajitas
- Beef Enchiladas
- Queso Cheese Dip
- Mexican Fiesta Menu and recipes
- See all Mexican 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!
This was ok. I liked that it was really easy to make, but it was missing something. Might try again with some additional spices. Thank you for sharing.
Jesseca, try adding a little chili powder and cumin. That should add the flavor you may be missing.
This recipe turned out great. My family likes a little more spice so in addition to all ingredients listed above I added one and a half tbsp of chili powder. Overall this recipe was a big hit and I would most definitely make it again!
I’ve tried many styles of a Mexican rice. This just so happens to be the easiest and best tasting I have tried. Thank you for the recipe and tips. Flawless!
I remember making something like this years ago but with capscicum (charred on the stove, skins/innards removed and blended). Could this be right? Is it worth trying with capscicum? I have a surplus…
I add red and green bell peppers to my rice, along with chunks of chicken, and fresh corn if I have it. It can make a whole dinner!
Hi Hannah, I haven’t tried to be honest!! N x
I have now tried to execute this recipe 4 times and everytime the rice becomes mushy and inedible. Im and avid cook and when i cook other rice recipes i dont have this problem
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!
Try using 1-1/2 cup liquid to 1 cup rice.
Your rice is mushy with 1-3/4 cup water? That’s a standard ratio of water to rice. The addition of 2-1/2 tablespoons of paste shouldn’t make it that wet either. Well, make your rice as you usually do and add Nagi’s ingredients. See if that helps. I am really curious as to why your rice isn’t coming out right.
I’m thinking about making this rice tomorrow and your comment has me a bit nervous! Could it be you’re using the US instead of the Australian cup and spoon sizes? (I don’t know if that’d make a huge difference to the proportions..?)
Can I use tomato sauce instead of tomato paste?
Hi Jovan – tomato sauce is a little to sweet here unfortunately. N x
Hi Nagi,
Could i do this in a rice cooker do you think?
I just made this tonight to go with some stuffed portabellas and chorizo sausage we cooked on the BBQ. I use some of my very thick homemade spaghetti sauce instead of paste and it worked perfectly in the rice cooker. I did cook the onion and garlic in the frying pan first but then everything went into the rice cooker. The only addition was some chopped red pepper at the very end after the rice was cooked. It was just as good as anything I have had in a Mexico and my daughters agreed.
Hi Emma, you’d need to follow steps 1-3 first before transferring to a rice cooker – just more pans to dirty in this case. N x
Hi Nagi….at this present time I have used your website every day for every food item I have spring to mind. I am 54 years old and never had this much success with cooking. I have cooked countless numbers of steaks from my own thoughts and with different websites, every time it’s ok, I used your recipe for cooking sirloin……O M G……I want steak every night now. You are such an inspiration and huge help in these times. Never will I be using another website as they are nothing in comparison to your website. I’ve posted on this recipe because I saw your heart warming story about Geoff…..you are truly amazing…..thankyou so much for making my life so much easier with your easy to follow recipes, and cheering me up along the way with dear Dozer. Xxx
Thank you so much for taking the time to give feedback Ange, I truly appreciate it! ❤️
Very similar to the Mexican beans & rice recipe I committed to memory decades ago. But as usual, your comments as to what is Key, and by omission what isn’t, is very helpful. I’m not a good “wing-it” type of cook, and your site has been great for me to update many of my techniques!
Whenever it is Mexican food night, this rice is requested. Very popular at my house.
That’s awesome Elizabeth, I’m so glad it’s a hit! N x
Hi Nagi – Do you wash the rice first? Thanks!
Hi Jodi, no I don’t wash the rice. If it’s a necessary step, I’ll list it in the recipe directions. N x
That is so lovely that you take food to geoff. It is so important that we look after the homeless now and in the future. I too have taken food to the homeless and just to see the gratitude is so humbling.
The rice recipe is awesome have made it many times.
So good! Made it with the carnitas recipe and it was perfect!
The perfect Combo!! I’m so glad you enjoyed it Amy! N x
Easy and delicious, made it for the chicken burrito recipe and it’s great!
Perfect Beatrice! N x
This rice was SO EASY to make and ten times better than the supermarket microwave version.
100% – and so much more satisfying to make your own! N x
Excellent and oh-so easy side dish to all the Mexican mains I serve!
This is the second time making this recipe and it doesn’t seem to be working. What am I doing wrong I’m following all the steps and the chicken stock isn’t absorbing properly. I think I 1 and 3/4 chicken broth is too much can anyone help
Check your rice and see how much liquid you should be adding some rice will use less while others will use more. Mine was kind of dry but I left the cover off for to long. but still lovely.
Also, you can add the oil, cook the onions for a little bit, then garlic for maybe 1 minute just until it starts to smell garlicky. Then put in your rice and move it around for 1 minute. It will help with keeping the rice from getting mushy.
Good luck!
Also, test the rice when the timer goes off.. if you feel it is done but still has water take the cover off and let the steam excape right away.. so you get rid of some of the liquid.
Check the time on your rice packet for how much time you are allowing to cook the rice…
Last but not least invest in a little nicer rice. Aldi has some lovely rice… Jasmine. It is one of the best.
I’ve just made this, and it was perfect – are you bringing the rice back to a simmer before covering and leaving for 15 mins? That’s really all I can think of
Awesome Dawn!
Hello, I’m planing on trying this for a party and am wondering if I can make a day or two ahead? And how to reheat? Thanks!
Hi Gail, sorry for the late reply – you can make ahead and microwave to reheat. Love to know how it went! N x
worked great! thanks!
You can also use tomato sauce I tried it and it works just as well
I used El Pato Hot Tomato Sauce and eliminate the chili…Delicious
I find tomato sauce a little too sweet, but definitely an option if you like! – N x
This rice was so delicious, it is the recipe I have been looking for after trying Mexican rice when eating out. Highly recommended. Thanks for your wonderful recipes, Nagi!
Wahoo, that’s great to hear Rebecca!
I noticed that you don’t toast the rice, that’s very important for The flavor.