Fluffy, beautifully seasoned Mexican Red Rice! With a whisper of coriander / cilantro fragrance and delicate tomato flavour, this Mexican rice staple is so tasty you can eat it plain.
Never be disappointed by gluggy, mushy, bland Mexican Rice again!
Red Mexican Rice – an essential Mexican side!
2 years ago today, I was in Oaxaca, arguably the food capital of Mexico and an ideal place to watch the festivities of Day of the Dead, an annual multi-day holiday during which family and friends gather to pray and celebrate the life of those who have passed. It’s colourful, it’s joyous, there’s a seemingly endless stream of parades that weave through the streets.
It’s a bustle of energy, cemeteries come alive with parties once the sun sets, the town squares are packed with stalls and restaurants serve special festive foods.
.
So today, in honour of this annual Mexican holiday, I’m sharing an essential Mexican staple – Arroz Rojo. Mexican Red Rice. 🙂
Fluffy, perfectly seasoned Mexican Red Rice
A good Mexican red rice should be fluffy and tasty enough to eat plain. Honestly, try some straight out of the pot and tell me if you agree.
But to be sensible and round out a meal, I like to use it on a loaded Mexican plate of goodness, just like what you get at Mexican restaurants (particularly in the States). Like piling on to the plate Pork Carnitas or Beef Barbacoa, steamed corn, and a Pico de Gallo. Few wedges of lime, sprinkle of fresh coriander / cilantro and dig in.
Or use it to stuff into Burritos. Now, I must confess in the burritos pictured below, I just used plain rice! The beef in these burritos stained the rice red. 🙂 (PS These are freezer friendly, they are brilliant standby meals).
If you’ve ever been disappointed by a Mexican Red Rice recipe before, chances are that the liquid to rice ratio was off (anything more than 2 cups = soggy, mushy rice), it lacked seasoning because it wasn’t cooked in broth or it used too much tomato paste / puree which makes the liquid too thick so the rice doesn’t cook evenly = soggy gluggy mess.
It’s not hard. It’s just about getting the ratios right.
Real deal Arroz Rojo is made with pureed fresh tomatoes, sometimes with tomato bouillon cube (I haven’t seen that here). One day I’ll share that with you, but it does require more effort, and super ripe, intensely tomatoey tomatoes to have the same effect as using a couple of tablespoons of tomato paste.
Truly great tomatoes are hard to come by in ordinary grocery stores. Tomato paste is far easier – and it does the job great. 🙂
Serve this Mexican Red Rice with all things Mexican!! – Nagi x
FAVOURITE MEXICAN RECIPES
- Carnitas (Mexican Pulled Pork)
- Chicken Fajitas and Beef Fajitas
- Beef Enchiladas
- Queso Cheese Dip
- Mexican Fiesta Menu and recipes
- See all Mexican recipes
Mexican Rice recipe
Watch how to make it
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Mexican Red Rice
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 small white onion , finely chopped
- 1 cup long grain white rice , uncooked (Note 1)
- 1 3/4 cups (435 ml) chicken or vegetable broth (Note 2)
- 2 1/2 tbsp tomato paste
- 1/4 tsp salt
- 1 serrano or jalapeno pepper , whole (optional)
- 1 sprig coriander / cilantro
Optional garnish:
- Finely chopped coriander / cilantro leaves
Instructions
- Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 – 5 minutes until translucent (not browned / golden).
- Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved.
- Plonk in jalapeno and coriander. Cover, bring to simmer, then lower heat to low so the water is simmering gently.
- Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).
- Remove from heat, leave lid on and rest for 10 minutes (KEY STEP). The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy.
- Fluff with fork then serve! (Optional: garnish with extra coriander)
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
This is Geoff, the homeless man who I take hot meals to who you’ve been hearing about for years. His car is his home, and he has special permission from the Council to stay at the dog park. He tells the worst jokes (😂), he seems to know everyone – and their dogs – by name and we always joke that he has the best backyard in the northern beaches: barrel gun views over the beautiful Pittwater waterway.
He’s a valuable member of our community, and looks after the dog park so well for us. Bayview would not be the same without him and his little companion, Cleo.
And there’s Dozer, begging for some of the hot meal I just gave Geoff. Shame on you. Shame on you!
My name is Leisha I found tomato bouillon powder but I don’t know how much to use. Can you tell me thanks
It’s usually 1 tsp per cup of water to make a cup of broth.
Hi Leisha, I haven’t tried with bouillon powder sorry!
This rice is amazing. It brings another level of deliciousness to the table. Love it. Eat it all the time with any mexican dish.
This rice was delicious. There weren’t any jalapenos at the supermarket so I just used a few teaspoons of Chipotle and it worked well.
Sounds great Naomi!!
This rice is delicious! Although I frequently make cilantro lime rice and plain white rice successfully, I’ve never been able to get Mexican rice to work. It always ends up a gloppy mess in the pot. Not so with this recipe! Soooo good and when the leftovers are warmed in a pan, the flavor is so good the following days. Thank you!
That’s awesome to hear Jes!!!
Hi Nagi,
I have been struggling a lot to try making Mexican Red Rice. I love your other recipes and haven’t tried this one yet. Just a question for a beginner – do you need to soak or rinse the rice beforehand until the water turns clear?
Thanks!
Hi Cecilia, not for this recipe – N x
Nagi,
I tried cooking it for the first time and it came out AMAZING!!! I’ve been getting so frustrated trying to cook Mexican red rice, and have made over 8 attempts… and not only was your recipe absolutely simpler than having to cook the rice then rinse, then brown to a golden color , but it is also super delicious! 10/10 recommend.
Oh, and in the end I decided to just rinse the rice first instead of soaking them.
This is my definitely go-to recipe now! Thank you so much!!!
Hello Nagi my name is Glenn again I attempted to make rice again it came out kind of soggy my rice bag Verde Valley says 1 cup rice 2 and 1/2 cups water so should I just use your recipe 1 cup rice 1 and 3/4 cup water thank you
Hi Glen, If you make it as per my recipe it will come out perfect 🙂
Hi Nagi,
Thought I would make this along side your blackened fish recipe. Can you tell me how spicy the rice is please? I have 2 young boys and they like some spice but just wanted to make sure.
Thanks!
Hi Aran, this isn’t very spicy but you can omit the chilli if you prefer ❤️
Hello Nagi my name is Glenn I followed your recipe my bag of rice calls for like one bag of rice two and a half cups water so I used to half a cup of rice 1 cup water in 1/4 cup little tomato paste in water and it turned out well so today I’m going to try it again so thank you for putting your recipe out there give Dozer a hug for me happy Cinco de Mayo
I’m so glad it worked out for you Glen!
Hello again this is Glenn wondering on a half a cup of rice would would I just use like 12 oz of water in 12 oz of tomato sauce or 20 oz of chicken broth in 4 oz of sauce I am not sure yet anyway thank you and bye
Hello Nagi my name is Glenn I’m going to be trying to make Spanish rice this Sunday the the instructions on my bag says one cup of rice to 1 and 1/2 cups of water and I’m only going to make a half a cup so didn’t wood would I use Just 4 oz of water or working I’m not sure about all this anyway thank you take care and thank you for caring about the homeless by
Hi Glen, you can adjust the recipe by clicking on the servings and reducing it down so only half a cup of rice is used – all the other ingredients will reduce in quantity for you – N x
Hello doggy this is Glenn again thank you for responding to my questions I’m having a problem with these measurements according to what I’m doing .88 cups equals 14.8 tbsp so when I put that in my measuring cup that comes to about 2/3 cup water or 150 ml is is that right sign confused thank
I’m sorry Nagy my phone doesn’t work very well didn’t mean to call you a dog sorry
😂😂😂 That’s the best typo ever!
I’m wondering if you could make this recipe a day or two ahead? We are heading out on a houseboat and I was hoping to get as much prepared ahead and then just reheat.
Made this and the family loved it! It’s a nice change from plain white rice and it really spices up cold winter nights. Thanks for sharing!!
That’s awesome to hear Sabrine, thanks so much for the feedback!
I am using your recipe tomorrow .Ive got a nice 6 lb pork butt and its going in the crockpot first thing in the a.m. i cannot wait for dinner time with the family. making yellow rice ,flour tortillas ,guacamole and salsa. ( all home made, no store bought prepacked stuff) . ill let you know how the carnitas comes out 🙂
I hope it was a winner!
My family are fried rice addicts but when I made this one they were like… mummy you just took it up a notch! And it’s easier.
Yesssss! So glad it was a hit!
Konnichiwa Nagi-san. Long time no comment! This tasted amazing and was amazingly simple. I was racking my brains thinking of a side to go with peri peri chicken wings. This was the perfect accompaniment, clean plates all around! Now I MUST try that strawberry cheesecake recipe over the holidays…
Ps. Love the new look website.
Ah. Upon reviewing your specific directions, I think I see why my rice was “thick and gluggy!” I doubled the recipe, using long grain white rice. Check. Then, the 5T of tomato paste was almost the whole can, so I scraped in the other tablespoon. No harm, right? Wrong! Just like you mention. It was tasty, and felt similar to the rice in paella, including the slightly burned, crunchy bottom layer) … but, I can do better! Will try again, soon.
Hi Nagi, I am not one to change a recipe before I try it , so I will make this just as you say…but I’m from Texas and I was wondering why it didn’t have Cumin spice in it? Maybe it’s just a Texas thing, but all Mexican recipes call for Cumin. Just curious…
Hi Cat, I don’t find this recipe needs it but you could definitely add a little if you prefer! Love to know what you think once you’ve tried it!
I just made this to go with the pork carnitas. It came out amazing, I even forgot to wash the rice (oops). Another winner. I love your work Nagi
Glad you enjoyed this Chi!! Thanks for letting me know – N x
The rice turns out so great and is not sticky/soggy at all. This dish gets requested every time it is Mexican food night. It isn’t even eaten as a side, the rice gets dumped right on top of the meat. 🙂
I am Interested I cooking this but I don’t have fresh coriander but I do have ground coriander seed how do I substitute that?
It’s just for the garnish