Authentic Mexican Rice

Authentic Mexican rice, also known as arroz rojo, is a classic side dish that’s flavorful, fluffy, and vibrant in color. Cooked with tomato sauce, garlic, onion, and spices, then finished with carrots, peas, and optional serrano peppers, this dish pairs perfectly with tacos, enchiladas, or grilled meats.

Why You’ll Love This Recipe

This rice is a true staple of Mexican cuisine—light yet full of flavor. Unlike plain white rice, it’s toasted to a golden color before simmering, which gives it a nutty flavor and perfect texture. The tomato base adds richness, while the vegetables bring freshness and color. It’s simple to make, customizable, and elevates any Mexican-inspired meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups long-grain white rice
1/4 cup oil (vegetable or canola)
1 teaspoon garlic, minced
1/4 medium onion, finely diced
1/4 cup tomato sauce (or 2 pureed tomatoes)
2 teaspoons tomato bouillon (granulated or cubes)
1/4 teaspoon salt
1 carrot, diced
1/2 cup peas (fresh or frozen)
3 cups water
1–3 whole serrano peppers, optional

Directions

1. Rinse rice in a fine mesh strainer until water runs clear. Set aside.
2. Heat oil in a large saucepan over medium-high heat. Add rice and cook, stirring frequently, until lightly golden brown, about 10 minutes.
3. Stir in tomato sauce, garlic, and onion. Cook briefly until fragrant.
4. Add tomato bouillon, salt, carrots, peas, and water. Add serrano peppers if using.
5. Bring to a boil, then cover. Reduce heat to low and cook for about 20 minutes, or until water is absorbed.
6. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.

Servings and timing

This recipe makes 6 servings. Preparation takes 10 minutes, cooking takes 25 minutes, plus 5 minutes of resting time. Total: about 40 minutes.

Variations

• Add corn kernels for extra sweetness.
• Stir in cilantro or parsley at the end for freshness.
• Replace peas and carrots with green beans or zucchini.
• For extra richness, cook with chicken broth instead of water.
• Add a squeeze of lime juice before serving for a bright finish.

Storage/Reheating

Refrigerate leftover rice in an airtight container for up to 4 days. To reheat, warm in a skillet with a splash of water or broth, or microwave until hot. Freeze cooled rice in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Why do I need to rinse the rice first?

Rinsing removes excess starch, preventing the rice from clumping and making it fluffier.

Can I use brown rice instead of white rice?

Yes, but increase the liquid and cooking time since brown rice takes longer to cook.

Do serrano peppers make the rice spicy?

No, when added whole they provide flavor without much heat.

Can I skip the bouillon?

Yes, but the bouillon adds depth. If skipped, use chicken or vegetable broth instead of water.

Why is my rice mushy?

Too much water or overcooking can cause mushy rice. Stick to the measured liquid.

Can I make this recipe vegetarian?

Yes, simply use vegetable bouillon or broth.

How do I make the rice more red in color?

Use extra tomato sauce or a blend of pureed tomatoes for deeper color.

Can I prepare this in advance?

Yes, Mexican rice reheats well and can be made ahead for parties or meal prep.

What dishes pair best with Mexican rice?

It goes perfectly with tacos, enchiladas, fajitas, grilled chicken, or carne asada.

Can I double this recipe?

Yes, but use a larger pot and adjust cooking time slightly.

Conclusion

Authentic Mexican rice is a flavorful, versatile side dish that’s easy to prepare and pairs with countless meals. With its golden toasted grains, savory tomato base, and colorful vegetables, it’s a must-have for any Mexican-inspired spread. Simple, reliable, and delicious, this recipe brings the taste of tradition to your table.

Print