Here’s a classic, flavorful Mexican rice (also called arroz rojo) you can make at home—light, fluffy, and full of tomato-garlic goodness.
🌶️ Mexican Rice (Arroz Rojo)
🧾 Ingredients
- 1 cup long-grain white rice
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- ¼ onion (finely chopped)
- 1 ¾ cups chicken broth (or vegetable broth)
- ½ cup tomato sauce (or blended fresh tomatoes)
- ½ tsp salt (adjust to taste)
- ½ tsp ground cumin (optional)
- ½ cup frozen peas & carrots (optional)
- Fresh cilantro (optional garnish)
🍳 Instructions
- Rinse the rice
Wash under cold water until it runs clear—this keeps the rice from getting sticky. - Toast the rice
Heat oil in a pan over medium heat. Add rice and cook, stirring often, until lightly golden (about 5–7 minutes). - Add aromatics
Stir in garlic and onion. Cook for 1–2 minutes until fragrant. - Add liquids & seasoning
Pour in broth and tomato sauce. Add salt and cumin. Stir once. - Simmer
Bring to a boil, then reduce heat to low. Cover and cook for 15–20 minutes. - Add vegetables (optional)
Sprinkle peas and carrots on top in the last 5 minutes (don’t stir yet). - Rest & fluff
Turn off heat, let it sit covered for 5 minutes. Then fluff gently with a fork.
✅ Tips for Perfect Mexican Rice
- Toast well: This step gives the rice its signature nutty flavor.
- Don’t stir while simmering: Helps keep grains separate.
- Use broth instead of water: Much richer taste.
- Blend fresh tomatoes + garlic + onion if you want a more authentic flavor base.
🍽️ Serving Ideas
Mexican rice pairs perfectly with:
- Tacos, burritos, or enchiladas
- Grilled chicken or steak
- Beans (black or refried)
If you want, I can show you a restaurant-style version, a spicy version, or how to make it in a rice cooker 👍