Arroz Rojo Recipe | Mexican Red Rice Recipe | Kitchenstagram
Mexican Red Rice, also known as Arroz Rojo, is a beloved classic that appears on tables across Mexico and beyond. This vibrant rice dis gets its signature colour and deep flavour from a tomato-based broth, gently simmer until every grain is tender and separate. Passed down through generations, it’s the kind of recipe that carries tradition, comfort and home-style cooking in every bite.
This rice cooks up light and fluffy, never mushy, with just the right balance of seasoning. A subtle hint of coriander and a mild tomato richness make it flavourful enough to enjoy on its own, yet versatile enough to pair with any Mexican main.
Often called arroz a la Mexicana or sopa de arroz, this dish is a cornerstone side served alongside beans, stews, grilled meats or enchiladas. Though its referred to as “red rice,” its finished colour leans more towards a warm orange hue,thanks to the tomatoes and seasoned stock.
Traditionally, home cooks blend fresh tomatoes to create the base sauce, infusing the rice with natural sweetness and depth. To keep things simple and accessible, this recipe uses tomato sauce without sacrificing authentic taste- while still offering the option to make a fresh tomato base when time allows.
Why you’ll love this recipe?
• Toasted rice and gently cooked aromatics create a deep, comforting taste that feels rich and well rounded.
• This rice fits right in next to seafood, chicken or meat and shines alongside tacos and other Mexican favourites.
• A straightforward method and short cooking time make this recipe easy to pull together, even on busy days.
Ingredients needed for Arroz Rojo:
Each ingredients in this recipe plays a specific role in creating perfectly fluffy, flavourful arroz rojo.
• Rice: Choosing the right rice is essential. Long grain varieties such as traditional Mexican rice, basmati or jasmine are ideal because their structure allows the grains to stay seperate as they cook. They absorb liquid without becoming sticky or mushy, giving you that light, fluffy texture that defines great Mexican rice.
• Tomato Sauce: Tomato sauce is what gives this rice its signature colour and gentle acidity. Whether you opt for canned or fresh, it provides depth and balance to the dish. Fresh tomatoes add a brighter, slightly sweeter note when they’re fully ripe. Tomatoes brings warmth, richness and that classic red hue.
• Chicken Bouillon: Chicken Bouillon is a flavour booster in this recipe. It intensifies the savory notes and ties everything together. While chicken bouillon is traditional and adds a deep, comforting taste, you can easily adjust depending on what you have. Tomato bouillon works well for a plant-based version, though the flavour will be slightly different.
• Vegetables: A simple base of onion and garlic lays the foundation for the rice’s aroma and flavour. If you want to add more colour or texture. Ingredients like diced carrots, peas or bell peppers can be mixed in without overpowering the classic profile.
• Broth: Using broth instead of water adds another layer of richness. Chicken broth provides depth and body, while vegetable broth keeps the recipe versatile. Homemade broth is especially nice if you have it on hand, as it adds a clean, full flavour that store-bought versions sometimes lack.
• Aromatics: Fresh cilantro and jalapeño are optional, but they bring an unmistakable authenticity. Cilantro adds a light, herbal freshness, while jalapeño contributes aroma and flavour without making the rice spicy. Together, they elevate the rice and make it taste truly traditional.
• Oil: Oil is used to toast the rice before cooking, which is a key step for both flavour and texture. Olive oil works beautifully, but neutral oil like vegetable oil or canola oil are just as effective. This step helps seal the grains, resulting in rice that cooks evenly and stays fluffy.
• Butter: Butter lends creaminess and a richer taste, balancing the other flavours.
Serving suggestions:
Mexican red rice is one of those sides that fits effortlessly into almost any meal. Serve it alongside comforting bowls of soup, hearty stews, or classic favourites like enchiladas. It also works beautifully tucked into tacos and burritos, adding colour and flavour to every bite. Leftovers are just as useful- turn them into a quick Mexican-style fried rice or enjoy them as a simple, satisfying meal on their own. For breakfast or brunch, it pairs wonderfully with eggs or plant-based alternatives. You can also dress it up with beans, a drizzle of creamy sauce or vegetables for a complete plate.
Storage Tips:
Refrigeration: Once your arroz Mexicano has cooled slightly, transfer it to a tightly sealed container before refrigerating. Properly stored, it will stay fresh and flavourful for several days without drying out.
Freezing: If you’ve made a large batch, this rice is also a great candidate for freezing. Portioned it into freezer-safe containers or bags and store them for a few months for easy future meals.
Reheating: When ready to enjoy it again, thaw frozen rice slowly in the refrigerator or use the defrost settings on your microwave for convenience. Then sprinkle lightly with liquid and cover loosely. Heat in short intervals, stirring in between, until warmed through. Adding moisture during reheating helps restore the rice’s soft texture and keeps it from becoming dry or clumpy. To warm it on stovetop, place the rice in a covered pan over low heat with a small splash of water or broth. Gently stir occasionally until heated evenly and fluffy.
Ingredients:
2 cups Long Grain White Rice, rinsed
3 nos. Roma Tomato, diced
1/2 Onion, diced
1 no. Garlic Clove
1 tsp Paprika Powder
1/2 tsp Ground Cumin
1 tbsp Chicken Bouillon
4 cups Chicken Broth
2 tbsp Butter
1 tbsp Oil
1 tbsp Garlic, minced
2 nos. Jalapeño Pepper
Salt to taste
Fresh Cilantro, finely chopped
Preparation:
- Step 1: In a blender, add diced tomatoes, onion, paprika powder, ground cumin, chicken bouillon and garlic clove, blend until you get a smooth puree.
- Step 2: In a Dutch oven heat oil and butter. Then add minced garlic and fry for 2-3 minutes.
- Step 3: Then add the rinsed rice and toast the rice for 3-4 minutes. Add jalapeño Pepper and toast the rice for few more minutes.
- Step 4: Once the rice is slightly toasted, add tomato-onion puree and fry for 6-8 more minutes.
- Step 5: Add chicken broth and salt to taste, stir to combine.
- Step 6: Bring to a boil. Cover the dutch oven and cook on low heat for 20 minutes.
- Step 7: One the rice is done, remove the pot from heat and let stand for 10 minutes.
- Step 8: When ready, fluff the rice with a fork and serve hot with your favourite Mexican-inspired dishes. Enjoy!!
Pro Tips:
Use long-grain white rice for the ideal soft and fluffy result.
Wash the rice before cooking to remove excess starch and avoid clumping.
Lightly sautée the rice for a couple of minutes- just enough to seal the grains without changing its white colour.
Let the rice cook undisturbed. Stirring releases starch and can make it sticky.
Keep the pot covered and let the rice sit for 5-10 minutes after cooking. This step helps the grain finish steaming evenly.
Use a fork to separate the grains, giving you a light and airy texture.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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