Arroz Rojo (BEST Mexican Red Rice)

This incredible Arroz Rojo Mexicano dish combines long-grain white rice with a savory tomato-based sauce and a blend of spices to create an irresistible flavor. It's fluffy, flavorful, and the perfect side dish to whip up on busy weeknights. This one-pan dish is a staple in our house, and I know you'll love it, too!

The Best Mexican Rice Recipe

This Mexican red rice recipe is one of those dishes that my wife and I just can't get enough of. It has a blend of flavors that you just can't get in any other Mexican rice recipe. We love serving it with these enchiladas rojas for a restaurant-esque dinner, but the rice is so tasty you could just eat it alone! 

Along with how delicious it is, another reason we love this recipe is it's simple to make with common ingredients, and all of the ingreidents cook in one pot. Less dishes to clean means we get more time to spend together after dinner is done.

Anyway, there are a lot of reasons to love this Mexican red rice, so what are you waiting for? Let's get into the recipe! 

Ingredients For Arroz Rojo

• Rice- I used long grain white rice in this dish.
• Oil- olive, or another neutral oil for cooking the garlic and onion.
• Onion- I used red onion, but any onion will work.
• Garlic- diced, adds a delicious savory flavor to the dish.
• Water- hot, for simmering the rice.
• Broth- chicken, for adding flavor to the simmering rice.
• Tomato sauce- a rich base for the rice.
• Salt- to taste.
• Optional toppings- red onion, cilantro.

How To Make Arroz Rojo

Step 1: Cook the aromatics. In a large, deep, non-stick pan, heat the oil over medium. When the oil is hot, add the onion and garlic. Cook, stirring occasionally, until the onion is soft. This should take about 5 minutes.

Step 2: Add the rice. When the onion and garlic have softened, add the tomato sauce and rice. Combine the ingredients in the pan with a spoon or spatula and cook for a couple of minutes.

Step 3: Add the liquid. To the large pan, add the water, chicken broth, and salt. Give it another stir, making sure the rice is covered with the liquid.

Step 4: Simmer the rice. If the pan is too hot, reduce the heat to medium-low and cook until all the liquid has evaporated. This should take about 12-15 minutes.

Step 5: Top and serve. When your rice is cooked and tender, fluff it with a fork and serve immediately. If you'd like, you can top it with fresh red onion and cilantro.

What To Serve With Mexican Rice

• Tacos: This rice is perfect to add to any tacos, especially my chicken tacos and crockpot shredded chicken tacos.
• Enchiladas: For a heartier meal, you can serve the rice on the side with these cream cheese chicken enchiladas, pork enchiladas, or rotisserie chicken enchiladas.
• Corn: I think rice and corn are one of the tastiest combos ever, and this Mexican arroz rojo is particularly delicious with my Mexican street corn casserole or jalapeno corn casserole.

Storing and Reheating Instructions

In the fridge: You can store any leftover rice in the fridge for up to 5 days. Simply transfer your leftovers to an airtight container or cover your dish with plastic wrap before storing them in the fridge.

In the freezer: Storing rice in the freezer is a great way to keep the leftovers for longer. Be sure your rice is completely cooled before storing it in a freezer bag and placing it in the freezer for up to 6 months.

Reheating: Reheating leftover rice is simple. You can put it in a pan with a little oil over low heat until your desired temperature is reached. Just stir the rice occasionally so it heats evenly. You can also pop defrosted rice in the microwave with an ice cube for about 30 seconds. 

More Mexican-Inspired Recipes

• Mexican chicken salad
• Mexican potatoes
• Mexican chili
• Mexican meatloaf
• Mexican lasagna
• Mexican flan
• Salsa macha