Mexican Rice

Our easy, flavorful Mexican rice recipe is first toasted then simmered with garlic, onion, chicken broth, and tomato paste, all in around 35 minutes.

Why this recipe works

Arroz rojo, also known as Mexican rice, blends aromatics like garlic and onion with lightly toasted rice and some form of tomato, whether it’s canned or fresh, to make an ultra-comforting side for all your favorite Mexican dishes.

You know it. You love it. It’s simple yet flavorful with only a handful of ingredients, and is even better when it’s made at home. During his restaurant days, made a lot of Mexican rice. This is the recipe that he has been using for many years, and it comes together in only 35 minutes on the stovetop. There are a few tricks when learning how to make Mexican rice, though, so let’s get right into it.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

RICE – Long grain white rice is traditional for Mexican rice. It holds up well and doesn’t clump. Be sure to rinse the rice until the water runs clear. Drain well. This is an important step to remove the excess surface starch, which helps keep it from getting gummy and clumping together.

BROTH – Chicken broth adds even more flavor, but if you’re looking to make this dish vegetarian, simply swap it out with vegetable broth.

ADDITIONS – We’re adding onion and garlic to give it more depth, but there are a lot of popular additions you can incorporate if you want! Peas, carrots, corn, and even extra spices like cumin or chili powder are all great options for extra color, texture, and flavor. You can even jazz it up with beans and other veggies to make classic Mexican rice and beans.

How to Make Mexican Rice

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Heat olive oil in skillet over medium-high heat until shimmering.
2. Add garlic and onion to the oil in the skillet and sauté for a minute or two.
3. Add the rinsed and drained rice and saute for 4-6 minutes, or until the rice begins to lightly brown.
4. Sprinkle on the salt and pepper and add the tomato paste. Stir well.
5. Pour in the broth and stir again. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes, or until most of the liquid has been absorbed.
6. Leave lid on, turn off heat, and allow to sit until most of the remaining liquid has been absorbed.

Frequently Asked Questions & Expert Tips

Mexican rice and Spanish rice are actually quite different, and from different cuisines! The main difference between the two is that Mexican rice is tomato-based, whereas Spanish rice is flavored with saffron and olive oil. Typically, Mexican rice (from Mexico) has an orangey-red hue, and Spanish rice (from Spain) is yellow in color.

Toasting the rice helps prevent it from becoming mushy or clumpy, while also adding a bit of toasty-nutty flavor. I wouldn’t recommend skipping this step!

Yes, of course! You can make the rice a day in advance, or even prep it for lunches throughout the week. When reheating, simply add a splash of broth or water to help remoisten.

Serving Suggestions

Serve your Mexican rice alongside tacos, burritos, enchiladas, carne asada, or my personal favorite, with Baja chicken. Realistically, it goes well with so many different Mexican or Tex-Mex dishes!

This is an excellent recipe base for all sorts of additions or tweaks to make it your own. Hope you love it!

More Mexican Inspired Recipes

• Conchas
• Salsa Fresca
• Mexican Corn
• Mexican Rice and Beans
• Arroz con Pollo

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