A tried and true recipe with tips and detailed steps to help you achieve flavorful and perfectly fluffy Arroz Rojo (Mexican Red Rice).
Arroz Rojo (Mexican Red Rice)
Arroz Rojo or Mexican Red Rice is a staple in Mexican cuisine, and perhaps the most commonly served side dish. I often have to push myself to make other side dishes because I could pretty much serve arroz rojo with every dinner. It's just so good though!
Click here for an interesting article about the history of rice in Mexico.
Today's recipe for arroz rojo comes from my beautiful mom. Like me, my mom makes red rice all the time. She's so masterful at it that she could probably make it with her eyes closed and it would still come out perfectly fluffy and delicious.
In this post, I have included all of the tips and detailed steps I have learned from my mom to help you achieve flavorful and perfectly fluffy Mexican red rice. The technique might be different from what you are used to. However, if you are also tired of eating mushy, overcooked rice, then trust me, these steps are tried and true. I highly suggest you read all of the tips and steps before attempting the recipe so you too can make amazingly fluffy rice.
Special Tips for Making Arroz Rojo
- This first tip is actually from me. You will notice this recipe does not use chicken bouillon as many other Mexican rice recipes. Instead this recipe calls for chicken broth, which has a lot more nutrients and does not have the unhealthy additives found in bouillon.
- Do not add all the water at once. The recipe calls for adding smaller amounts of liquid at three different times. This is the key to the fluffiness of this rice. By adding smaller amounts of liquid at a time, you have more control over the consistency and can ensure the rice ends up fluffy.
- Do not over-stir the rice. I have specifically noted when to stir the rice, follow those steps closely. Over-mixing will cause the rice to fall apart and stick together.
- When you do stir the rice, use a fork which helps avoid ending up with mushy rice.
- Watch the rice closely. Since you are adding smaller amounts of liquid, you need to be sure you do not leave it unattended. As soon as the water dries up, the rice will begin to stick to the pan and burn.
- If you use low-sodium broth or tomato sauce, here's a trick to ensure your rice is seasoned properly. When you add all the ingredients plus the water the first time, use a spoon to taste the liquid. The liquid should taste just a tad salty. If it doesn't, sprinkle a little additional salt and use a fork to stir it in.
How to Make Arroz Rojo (Mexican Red Rice)
In a medium saucepan (preferably nonstick), heat ¼ cup of oil on medium heat. Once hot, add one cup of long grain white rice.
Sauté the rice until it turns a golden-brown color (be careful it does not burn). This should take about 5-7 minutes.
Next place a fine mesh sieve over a bowl or heat-resistant container. Pour the rice and the oil into the sieve and allow the oil to drain from the rice.
Add diced onion and diced garlic to the saucepan where you cooked the rice. There will be just enough oil left in the saucepan to sauté the onion and garlic. Sauté until soft and fragrant, about 3 minutes.
Then, add the rice back in, along with 1 cup of hot water, ½ cup of hot chicken broth (or vegetable broth), ⅓ cup of tomato sauce, and 1 teaspoon of salt.
Using a fork (and only a fork), carefully stir everything together just until combined. This is the only time you want to stir during the cooking process. Too much stirring will break up the rice and make it mushy.
Bring the mixture to a simmer, turn down the heat to medium-low and cover.
After about 10-12 minutes, use a fork to dig a small hole in the middle of the rice until you reach the bottom of the pot. If there isn't anymore water left, add another ½ cup of hot water and cover again. However, if there is still water, wait another minute or two to make sure the water has dried up before adding the ½ cup of water.
After about 5 minutes, make a small well again and check for water. If there isn't anymore water left, add another ½ cup of hot water and cover again.
This last time the water should dry much faster, in about 2-3 minutes. Be sure to not leave the rice unattended so it doesn't burn on the bottom.
As soon as the water has dried up, take the rice off of the heat.
Carefully fluff with a fork, being sure not to over-mix or break up the rice pieces.
Following these techniques really does lead to beautiful Arroz Rojo (Mexican Red Rice). The more you make it, the more comfortable you'll be with the timing.
I hope you enjoy!
Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.
Click here for a great white rice recipe using the Instant Pot.
Recipe
Arroz Rojo (Mexican Red Rice)
Ingredients
- 1 cup long grain white rice
- ¼ cup olive oil
- ¼ diced onion
- 1 medium diced garlic clove
- 2 cups hot water (divided, see recipe)
- ½ cup hot chicken broth (or vegetable broth)
- ⅓ cup tomato sauce
- 1 teaspoon salt
Instructions
- In a medium saucepan (preferably nonstick), heat the oil on medium heat. Once hot, add the rice.
- Using a wooden spoon, sauté the rice until it turns a golden-brown color (be careful it does not burn). This should take about 5-7 minutes.
- Place a fine mesh sieve over a bowl or heat-resistant container. Pour the rice and the oil into the sieve and allow the oil to drain from the rice.
- Add diced onion and diced garlic to the saucepan where you cooked the rice. There will be just enough oil left in the saucepan to sauté the onion and garlic. Sauté until soft and fragrant, about 3 minutes.
- Then, add the rice back in, along with 1 cup of hot water, the ½ cup of broth (or vegetable broth), tomato sauce, and the salt.
- Using a fork (and only a fork), carefully stir everything together just until combined. This is the only time you want to stir during the cooking process. Too much stirring will break up the rice and make it mushy.
- Bring the mixture to a simmer, turn down the heat to medium-low and cover.
- After about 10-12 minutes, use a fork to dig a small hole in the middle of the rice until you reach the bottom of the pot. If there isn’t anymore water left, add another ½ cup of hot water and cover again. However, if there is still water, wait another minute or two to make sure the water has dried up before adding the water.
- After about 5 minutes, make a small well again and check for water. If there isn’t anymore water left, add another ½ cup of hot water and cover again.
- This last time the water should dry much faster, in about 2-3 minutes. Be sure to not leave the rice unattended so it doesn’t burn on the bottom.
- As soon as the water has dried up, take the rice off of the heat. Carefully fluff with a fork, being sure not to over-mix or break up the rice pieces.
- Serve.
Notes
- This recipe does not use chicken bouillon as many other Mexican rice recipes do. Instead the recipe calls for chicken broth, which has a lot more nutrients and does not have the unhealthy additives found in bouillon.
- Do not add all the water at once. The recipe calls for adding smaller amounts of liquid at three different times. This is the key to the fluffiness of this rice. By adding smaller amounts of liquid at a time, you have more control over the consistency and can ensure the rice ends up fluffy.
- Do not over-stir the rice. I have specifically noted when to stir the rice, follow those steps closely. If you over-mix then the rice will start falling apart and stick together.
- When you do stir the rice, use a fork which helps avoid ending up with mushy rice.
- Watch the rice closely. Since you are adding smaller amounts of liquid, you need to be sure you do not leave it unattended. As soon as the water dries up, the rice will begin to stick to the pan and burn.
- If you use low-sodium broth or tomato sauce, here's a trick to ensure your rice is seasoned properly. When you add all the ingredients plus the water the first time, use a spoon to taste the water. The water should taste just a tad salty. If it doesn't, sprinkle a little additional salt and use the fork to stir it in.
Sherri
The only pot I have that isn’t nonstick is a large cast iron skillet. Thus it’s the only one I can use a fork to stir. How might the very wide top change the instructions? I’m assuming the liquid will dry faster.
I’m hoping this rice pairs well with our party Tex-mex menu. Mexican rice at local restaurants (central tx) is vastly different depending on where you go.
Gemma
Hi Sherri, you can use nonstick as well. If you do use the large cast-iron, just be sure the first time you add water, the water covers the rice completely to make sure it cooks evenly.
Ritu
Could you please recommend a brand of rice you use? Uncle Ben’s rice grains are kind of chunky but the ones I eat at restaurants are thin, which I prefer. I want to make this but need to find the right kind of grains. Thanks in advance!
Gemma
Hi Ritu, I agree with you, Uncle Ben's doesn't work for me either. I like Mahatma, the Kroger brand or 4 Sisters. I hope this helps!
Haley
My significant other is Mexican, and after we visited his family for two weeks in Mexico, I realized I have to learn how to make some of their staple weekday meals. I made this rice to go with refried beans and carne asada. It was very good, although next time I might try a little more seasoning. I’ll be making it frequently now.
Gemma
Hi Haley, how wonderful to hear! My mom always added chicken bouillon, I don't add it but it does add more flavor if you're interested.
Dumb phone
Excellent recipe for Mexican rice. I added some cumin and it was an amazing dish. Thank you for sharing your recipe with us. All the best.
Gemma
That's great! I am so glad you liked it. Thank you for the comment!
JL
Hi - when you say 1/4 diced onion, do you mean 1/4 of an onion, or 1/4 cup of onion? Thanks!
Gemma
Hi, I mean 1/4 piece of a white onion, or you can do half of a smaller to medium sized onion. Let me know if you have any other questions.
Michelle
This is recipe is very similar to my mom’s homemade Mexican rice. I’ve never been able to replicate mom’s. (My parents are from San Antonio, TX).
I added cumin seed when sautéing the onions & garlic, like mom does.. Made this for a get together with neighbors. They loved it!
Gemma
Hi Michelle, how wonderful! I love when the recipes I share remind others of recipes they love and grew up with. The cumin seed sounds like a great addition.
Jennifer
Thank you!!!!!!! Nunca me ha salido el arroz hasta ahorita. Gracias por esta receta tan facil y deliciosa.
Gemma
Hola Jennifer, que bueno. Me da mucho gusto.
Shelly Barrera
I’m going to make this tomorrow to take to a friends house who is making tacos. The reviews have been great and the recipe sounds amazing, so I’m excited to try it. My husband is from Mexico so he’ll be a good judge. But should I double everything to make 10
servings? I’m hesitant to completely double to liquid. I don’t want it to come out mushy.
Gemma
Hi Shelly, I am so sorry I just now am seeing your comment. I hope the recipe worked out for you. For future reference, the great thing about adding the water slowly is it gives you more control over the consistency of the rice. So once you get to the third time of adding water, if you see that the rice still too hard, then add a little more water. If the rice is just about done, add very little.
Bianca
An exceptional recipe. I didn’t think I was capable of making rice that fluffy.
Gemma
Thank you Bianca! The method really does make a difference. That was all my mom.
Paul Mignini
Made this yesterday for a friend's fajita dinner. It was a huge hit. Did it stovetop which worked well. I used more chicken broth than water which added more flavor. When I do it again, I will add more tomatoes or tomato sauce as the recommended amount seemed about half less than would have been ideal. Otherwise, great recipe, well received!
Gemma
Hi Paul, so glad to hear it! Yes the chicken broth will definitely add more flavor. My family doesn't like the rice too tomato-ey so that's why we don't add that much tomato sauce but that's also something you can play with for your preference. Just note that if you add more tomato sauce be sure to use less water or chicken broth so the rice doesn't end up mushy.
GB
Thank you for this wonderful recipe. It tasted exactly like the one we get at our local Mexican restaurant. Next time I will
use short grain rice to see if it works.
Gemma
I am so glad! I have never used short-grain rice so I'd love to know how it comes out for you.
GB
The short grain worked too tastewise. But visually the long grain is better. I am making this again today for my kid's lunch box tomorrow. It has been a hit that it is on a weekly rotation now.
Gemma
Thank you, that's great to know! I am so happy you like it and it has become part of your weekly rotation. My mom would be so happy!
Donreve Miles
What is 'tomato sauce ' ?I am in Australia and our sauce is more like American ketchup?
Gemma
Hello Donreve. Tomato sauce is pureed tomatoes with onion and garlic. You can make it yourself by boiling 6 ripe Roma tomatoes, one garlic clove and a 1/4 of an onion. Then blend it with 1/4 cup of water until pureed.
Brenda
I’m excited to try this rice! What are your thoughts about putting all the ingredients in a rice cooker. I was thinking this would allow me to add all the water at one time and prevent it from being soggy. My Chinese rice cooker cooks every rice to perfection. But I’ve never tried making Spanish rice in it
Gemma
Hi Brenda, I have never used a rice cooker but I have used my Instant Pot to make this recipe (which I believe works similar to a rice cooker). Even though it works, the texture of the rice is different than when cooked on the stove. It is not my favorite. If you do make it in the rice cooker, you will need to sauté the onion, garlic and rice though before cooking the rice. I hope that helps.
Paul Mignini
I would be careful to monitor a rice cooker as I am with an Instapot. They tend to cook more quickly than stovetop.
Nisha
Hi can this made using vegetable broth?
Gemma
Yes vegetable broth works great.
Eva
Thank you sooo much!! I’ve been trying to master this dish, it was either too mushy or not cooked enough or burnt at the bottom - but this recipe was a breakthrough.
Gemma
Hi Eva, that is wonderful! So glad you found the recipe, it really is great. So thankful for my mom for this gem.
Hillary H Cunningham
I’ve looked all over for a recipe like this, thank you! If I wanted to make this for a large family gathering, do you have any tips for how to do the cooking times?
everydaylatina
Hi Hillary, so glad you found the recipe too! If you double the recipe, it should only take about 15 minutes for the water to evaporate the first time, and then I’d still check after 5-7 minutes the second and third times. The key with this is to not add to much water so you can control the consistency. And it’s very important that if you’re making more rice to use a large enough pot for the rice to have room to expand. It can also get mushy and not cook evenly if there’s too much rice and the pot is too small. I hope this helps.
GG
confused if it should be made in a saucepan or a pot? I think of a saucepan as a skillet.
everydaylatina
When I say saucepan I mean a small pot.
Nicholas
Hi! Should the rice be cooked separately (per package instructions) before using it in this recipe?
everydaylatina
Hi Nicholas, it does not. The uncooked rice should be put in the saucepan with oil straight from the package.
Kristi Barrett
Can I make this ahead and freeze? Reheat in the oven?
everydaylatina
I’ve never frozen it, just refrigerated it. You can definitely make ahead though. If you reheat it in the oven it will dry out so put a sprinkle of water over the top before you do. I usually reheat it in the microwave and cover it with a wet paper towel which keeps it from drying out.
Jessica
I’ve used your recipe 4 times now and it is the best red rice my family and I have ever had. Even better than the restaurants. I won’t ever use any other recipe. Thank you so much!
everydaylatina
Wow, what a compliment! So happy you and your family like it. Thank you!!
NancyAnn St-Laurent
In order to bring healthier food in our plates, I am using BROWN Jasmine rice. I cannot find a decent mexican rice recipe using this whole ingredient. Would you please provide guidance as to how to replace the white rice in your recipe?
everydaylatina
Hi Nancy, unfortunate I have never used brown jasmine rice in this recipe. We grew up only using white long-grain rice and that’s how I learned to make this recipe. I don’t think brown rice would work the same as it has a different texture and flavor for this dish.
Deborah Markowitz
The rice came out great! I added a little chopped chipotle in adobo and it had a nice kick. I will make it again - a foolproof recipe! Many thanks for posting it for us gringos, lol!
everydaylatina
Hi Deborah, I am so glad it worked out! Love the addition, I am sure it was so good with the chipotle.
Kimberly
The roasty flavor in this rice is delicious! We paired it with a recipe for southwestern grilled catfish, and we will pair this with many other meals going forward. Thanks for all of the helpful tips!:)
everydaylatina
Kim, thank you for the comment. I am so glad the rice came out well and the tips were helpful.
Eliana
Hi by any chance dose washing the rice before hand make a difference in the rice this is my first time making your recipe.
everydaylatina
Hi Eliana, my mom never washed the rice and neither do I it always turns out great. However my dad prefers washing it and says he thinks it comes out even fluffier. It really is up to you.
Mary Miller
I served the red rice on the side with burritos and I heard my husband saying 😋 yum. I asked him what was he saying yum about and he said the rice. I cooked it exactly like you stated and it was the best ever!!
Gemma
Oh wow Mary, that's so wonderful! What a compliment! Thank you so much for trying the recipe and I am so happy you and your husband liked it.