A big bowl of Arroz Rojo, translated as Mexican Red Rice, is such a classic side dish! It's fluffy, aromatic, and packed with flavor from the tomato sauce and broth. You can pair almost anything with this rice; so make a big batch for the entire family to enjoy.
In about 30 minutes, you can have a side dish that rivals most restaurants. We start out by sautéing onions and rice in oil until golden brown, then adding tomato sauce, spices, and a pepper for depth of flavor. Don't worry, it's not spicy!
The Coined Breakdown
- Total Cost per serving: $0.43
- Total Cost (6 servings): $2.61
- Those Other Guys: $6.99 per pack
Ingredients
- Long-Grain Rice - No need for any fancy variations!
- Onion & Jalapeño - To kick up the flavor of the rice. Don't worry; we don't actually consume the pepper seeds, so the rice is not spicy.
- Avocado Oil - To sauté the onion and toast the rice.
- Tomato Sauce - You can also use fresh tomato (see below section), but canned tomato sauce is a tasty shortcut.
- Seasonings - We're using chicken bouillon plus water instead of broth. But the star of Mexican Red Rice is the tomato bouillon! This adds a deeper, more concentrated tomato flavor to the rice.
Variations and Substitutions
Tomato Sauce: Instead of canned sauce, you can blend up a few fresh Roma tomatoes and then strain the liquid over a fine mesh sieve into the skillet.
Vegan/Vegetarian Mexican Rice: Use vegetable bouillon or broth instead of chicken to keep everything plant-based. It still tastes just as great!
Cilantro-Lime Rice: For a twist during your next Mexican food night, my copycat Cilantro-Lime Rice recipe is a staple.
Other Mix-Ins: You can add carrots, corn, peas, or even chopped green chiles to the rice.
How to Make Mexican Red Rice at Home
Step 1: Start by sautéing chopped onions in neutral oil until fragrant.
Then, pour in your long-grain rice.
Step 2: Toast the rice, stirring occasionally, until golden brown.
Add in the chopped garlic here as well.
Step 3: Season with chicken bouillon, tomato bouillon, and tomato sauce.
Step 4: Pour in 2 cups of water and stir the skillet well. Place a jalapeño with a few slits cut into it in the middle of the pan, then cover and cook until light and fluffy.
Recipe Pro Tip
- Boil, then simmer. For the fluffiest rice, be sure to let the mixture begin to boil after you add the water. Once it's jumping, go ahead and turn the heat to low before covering the pot so everything can steam properly.
Recipe FAQs
Yes, of course! You can stir in black beans, or top with grilled chicken, sautéed shrimp, or crispy tofu.
Honestly, you can pair this side dish with just about any type of Mexican food. Here's some of my favorites:
In a Shrimp Burrito Bowl or stuffed inside Southwest-Style Breakfast Burritos.
Chicken & shrimp fajitas! Serve Mexican Rice on the side with warmed Homemade Flour Tortillas.
Paired with Refried Black Beans for a delicious and filling vegetarian plate.
Serve these alongside meals like Crispy Chipotle Chicken Tacos or Chimichurri Steak Tacos.
Keep in an airtight container in the refrigerator for up to 5 days.
Yes, this is a great recipe to double/triple, then freeze for easy meals in the future.
Freeze (in a thin layer) using a freezer-safe bag. Store for up to 4 months. To reheat, let the rice completely thaw and then microwave or heat up on the stove.
Other Easy Mexican Food Recipes You'll Love!
If you tried this Mexican Red Rice Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Mexican Red Rice
Equipment
- Chef's Knife
- Can Opener
- Large Skillet with Deep Sides and lid
- Slotted Spoon
Ingredients
- 2 tablespoons avocado oil
- ¼ count yellow onion chopped
- 1 cup long-grain rice
- 2 cloves garlic minced
- 6 ounces canned tomato sauce
- 1 tablespoon chicken bouillon
- 2 teaspoons tomato bouillon
- 2 cups water
- ¼ teaspoon salt (optional)
- 1 count jalapeño
Instructions
- Heat avocado oil on medium heat in a large skillet with deep sides.2 tablespoons avocado oil
- Add in your chopped onion and sauté for a few minutes until fragrant, stirring occasionally.¼ count yellow onion
- Add in the rice. Continuing to stir, toast the rice until golden.1 cup long-grain rice
- Add in the garlic, tomato sauce, and dry seasonings.2 cloves garlic, 6 ounces canned tomato sauce, 1 tablespoon chicken bouillon, 2 teaspoons tomato bouillon
- Pour in the water and stir the skillet around. Taste the liquid, and add any additional salt as needed.¼ teaspoon salt, 2 cups water
- Allow the pan to come to a boil. While you're waiting, cut some slits into the jalapeño.1 count jalapeño
- Place the pepper right in the middle of the pan. Cover, turn the heat to low, and cook for 25 minutes.
- Fluff the rice, then remove from heat. Let the pan sit for another 5 minutes.
- Serve hot, and enjoy!
Luke W. says
Delicious! Better than the $1 box of Mexican rice I've been making in the past LOL
Shani H. says
That was me too, until I tested this recipe out! Now I can't go back 😉