Easy Mexican Arroz Rojo (Arroz Mexicano Recipe)

Arroz rojo is one of the most essential recipes in Mexican cooking. This fail proof recipe gives you perfectly fluffy Mexican red rice every time, the same method I’ve been using for over 15 years. Simple ingredients, clear steps, and the perfect side to any Mexican meal.

Arroz Rojo (Mexican Red Rice)

This is the rice you’ll find on nearly every Mexican table. You may also see it called arroz mexicano or arroz a la mexicana. Some Americans call it Spanish rice, but this is 100% Mexican.

Growing up, my mom made a big batch every week for our comidas semanales, our weekly meals. She’d reheat it throughout the week and serve it alongside whatever main dish was on the table that day.

Traditionally it’s made with toasted long grain rice cooked in a homemade tomato sauce with garlic, onion, and broth. Some cooks add mixed vegetables too.

There are many versions of arroz rojo out there, but the goal is always the same, fluffy, flavorful rice. No mushy grains, no dry clumps, no undercooked centers.

I’ve been making this same fail proof recipe for over 15 years. Follow the steps and your rice will come out perfectly every time.

About Arroz Mexicano

Arroz rojo is so embedded in Mexican food culture that it’s simply called arroz in most households. In some regions you’ll also hear it called sopa de arroz.

Growing up in a Mexican household in the US, arroz rojo was on our table constantly. My mom made it alongside frijoles de olla, enchiladas, chiles rellenos, whatever the week called for. She never measured anything. She just knew. Watching her is how I learned.

Interestingly, in some parts of Mexico white rice is actually more common than arroz rojo. If you’d like to try it, I have a delicious arroz blanco recipe you’ll love.

This is the recipe I come back to every time. It’s my mom’s method, tested in my kitchen for over 15 years.

Ingredient Tips

Choosing your rice: Avoid instant rice, parboiled rice, jasmine, and basmati, the texture and flavor will not be the same. Just the plain long grain rice is what you want.

Fresh vs. canned tomatoes: Fresh roma tomatoes are always the first choice. When tomatoes are not in season, you can substitute 1¼ cups of plain canned tomato sauce. If using canned sauce, finely chop the onion and garlic instead of blending them. Avoid tomato paste because it’s too concentrated and sweet, so it will change the flavor significantly.

Your broth matters: Use a good quality vegetable broth or bouillon. I often use Origen Sano but Better Than Bouillon is also a good option, mix with hot water. Low-sodium broth is a good option if you are watching your salt intake since you are also adding salt to the tomato sauce.

About the garlic: The recipe calls for two cloves but you can adjust to your taste. One reader found two cloves too strong for her preference, so feel free to start with one if you are sensitive to garlic flavor.

How to Make Easy Mexican Rice

Step 1: Blend the tomatoes with garlic cloves, onion and a bit of water. Blend for 1-2 minutes or until smooth to make the tomato sauce, then set aside.

Step 2: Place a large pan (choose one with a tight-fitting lid) on the stove top. Pour in some oil and heat to medium heat. 

Step 3: Now add the rice to the pan and “toast” or sauté until it begins to brown just a tad bit. Careful not to burn it, it will just have a golden brown color not too dark. Stir often to prevent it from burning.

Step 4: Then pour in 1 ¼ cups of the freshly blended tomato sauce, careful as the heat will cause it to splatter. Stir until well combined and allow to simmer for 5 minutes or until the sauce begins to thicken up.

Step 5: Next pour in the vegetable broth and allow it to come to a gentle boil. Then lower the heat to low, place the lid on your pan and simmer for 15 to 20 minutes.

Step 6: After 15 minutes carefully uncover and use a fork to push an area of the rice aside. You want to check that the liquid has all been absorbed. If it hasn’t then cover and simmer for another 5 minutes.

Step 7: Once the liquid has all been absorbed then turn off the heat, use the fork to gently mix and fluff the rice. Making sure to reach the bottom of the pot or pan.

Step 8: Cover again, remove from the heat then allow to sit for another 10 minutes undisturbed. After this you’ll have fluffy rice and be ready to serve as desired!

Troubleshooting Your Arroz Rojo

My rice came out mushy. This usually means too much liquid was added or the heat was too high. Follow the measurements in the recipe card closely and make sure you are simmering on low heat once the lid goes on.

My rice came out dry or undercooked. Not enough liquid or the heat was too low. If the rice is still undercooked after 20 minutes, add 2 to 3 tablespoons of warm broth, cover, and cook for another 5 minutes.

My rice is sticking to the pan. Two possible causes. Either the heat was too high during the simmering stage, or the pan does not have a heavy enough bottom. A heavy bottomed pan or non-stick pan works best for arroz rojo. Also make sure you are using enough oil when toasting the rice.

What Does Arroz Rojo Taste Like

Savory, lightly tomato-forward, and comforting. The toasted rice gives it a subtle nuttiness and the garlic and onion round out the flavor. Simple but satisfying enough to eat on its own with a spoonful of pico de gallo.

How to Serve Mexican Arroz Rojo

Arroz rojo is one of the most versatile side dishes in Mexican cooking. Here are some of my favorite ways to serve it.

As a classic side dish. Serve it alongside frijoles refritos and any main dish for a complete Mexican meal. Rice and beans together is a staple combination in Mexican homes.

With enchiladas. It pairs beautifully with enchiladas verdes, enmoladas, or enchiladas michoacanas.

Inside tacos or burritos. Use it as a filling alongside beans and salsa.

As a meal prep base. Make a big batch and serve it through the week with different mains like mole ranchero, calabacitas, Vegan Chicharron in Salsa Verde, Bistec a la Mexicana, or Verdolagas. It reheats beautifully.

My favorite quick meal. A bowl of arroz rojo topped with vegan crema, refried beans , and a pan-fried nopal. Simple and so satisfying.

How to Store, Reheat, and Make-Ahead

Refrigerator: Allow the rice to cool to room temperature before storing. Keep in an airtight container in the refrigerator for up to 4 to 5 days.

Freezer: Arroz rojo freezes well. Transfer to a freezer-safe container and freeze for up to 3 months. Defrost overnight in the refrigerator or use the defrost setting on your microwave.

Reheating on the stovetop: Add a couple of tablespoons of water or broth to a non-stick pan, add the rice, and heat over medium-low for about 5 minutes until warmed through.

Reheating in the microwave: Add a couple of tablespoons of water or broth to the rice, cover, and microwave for 2 minutes. Stir and check. If needed heat in additional 30 second intervals until warmed through.

Make-ahead tip: This rice is ideal for meal prep. Make a full batch, portion into containers, and refrigerate. It reheats beautifully all week long, just like my mom used to do.

Arroz Rojo FAQ

Is Arroz Rojo Vegan?

Traditional arroz rojo is not always vegan. Mexican cooks commonly use chicken broth or caldo de pollo bouillon to flavor the rice. Always ask when eating out or at someone’s home.

This recipe is completely vegan. We use vegetable broth or a vegan bouillon like Better Than Bouillon in place of chicken broth. Same great flavor, no chicken stock needed.

Instant Pot Arroz Rojo

You can make this recipe in an Instant Pot or any electric pressure cooker with great results.

Blend the tomato sauce just like the stovetop version. Set the pressure cooker to Sauté, heat the oil, and toast the rice until lightly golden. Pour in the tomato sauce and cook for 5 minutes. Add vegetables if using, then pour in the vegetable broth.

Cancel the Sauté function, secure the lid, and set the valve to Sealing. Select Pressure Cook on Low Pressure and set the timer to 11 minutes. Once done, let it sit for 5 minutes then do a quick release. Fluff with a fork and let rest before serving.

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