Authentic Mexican Rice (Arroz Rojo) Recipe

My Favorite Mexican Rice Recipe

Light, fluffy, and tomato‑forward Mexican rice that pairs beautifully with tacos, grilled meats, beans, and so much more. This version balances garlic, cumin and chili powder with a touch of sweetness from corn and brightness from lime and cilantro.

We make Mexican food often at home, and a big pot of rice is one of those versatile sides that goes with nearly everything. Over the years I tested many versions and simplified them down to this reliably delicious, easy method that turns out well every time.

The rice toasts briefly to develop a subtle nutty note and then simmers in tomato sauce and seasoned stock so each grain becomes flavorful while remaining tender. Finish with fresh cilantro and lime to lift the dish. It’s simple, crowd‑pleasing, and great for weeknights or when you’re feeding a group.

Let’s make some rice!

Mexican Rice Tips

Rice is simple but precise—small techniques make a big difference. Follow these tips for consistently fluffy, flavorful Mexican rice:

• Rinse the rice well. Rinsing removes surface starch that can cause stickiness. You don’t need perfectly clear water, but rinse until the cloudiness mostly disappears and drain thoroughly.
• Toast the rice gently. Toasting adds a light nutty flavor and helps the grains stay separate. Stir frequently and watch for a few grains to take on light color—don’t let them burn.
• Cook the tomato paste with the spices. Browning the paste slightly concentrates its flavor and warms the spices, which makes the finished rice more aromatic.
• Use regular chicken stock when possible. Regular stock adds depth because the rice absorbs a lot of seasoning while cooking. If using low‑sodium stock, taste and adjust salt at the end.
• Turn the heat to very low for simmering. After bringing the pot to a gentle boil, reduce to the lowest setting, cover, and let it steam undisturbed so the bottom won’t scorch.
• Resist lifting the lid. Every peek releases steam that cooks the rice. Leave the pot covered during the cooking and resting steps for even results.
• Let it rest. Ten minutes off the heat lets the rice finish steaming and firm up, which is essential for a fluffy texture.
• Fluff carefully. Use a fork to gently separate grains instead of stirring vigorously, which can crush and compact the rice.

Variations You Can Try

Here are simple ways to vary this recipe to suit dietary needs or to add extra flavor and texture:

• Vegetarian option: Replace chicken stock with vegetable stock for a meat‑free version.
• Extra veggies: Stir in frozen peas, diced carrots, or a mixed vegetable blend along with the corn for added color and nutrition.
• Make it spicy: Sauté a finely diced jalapeño or serrano with the onion, or add a pinch of cayenne to the seasoning mix.
• Boost protein: Fold in a cup of rinsed and drained black beans or pinto beans after the rice has rested.
• More herbs: Stir in sliced green onions or increase the cilantro at the end for a brighter finish.

FAQ

Mexican Rice

No ratings yet

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Makes:
8 servings

Author:
Ali

Rate
Pin
Print

This easy Mexican rice is seasoned with tomato, garlic, cumin, corn, cilantro and lime and cooks up fluffy every time.

Ingredients

• 1½ cups (280 grams) uncooked long‑grain white rice
• 3 tablespoons avocado oil or other neutral oil
• ½ small white or yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon fine sea salt
• ¼ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• 2¼ cups chicken stock (not low‑sodium)
• 1 (8‑ounce) can tomato sauce
• ⅓ cup frozen whole‑kernel corn, or canned corn drained well
• ½ cup finely chopped fresh cilantro
• 1 to 2 tablespoons freshly squeezed lime juice

Instructions

• Rinse the rice. Place the rice in a fine‑mesh strainer and rinse under cool running water until the water runs mostly clear. Let it drain for at least 5 minutes, shaking off excess water. Pat the bottom of the strainer with a clean kitchen towel to remove remaining moisture.
• Toast the rice. Heat the oil in a medium saucepan or deep sauté pan over medium heat. Add the drained rice and cook for about 4 minutes, stirring frequently, until the rice begins to look opaque and a few grains take on light color.
• Add onion, tomato paste and seasonings. Stir in the diced onion and cook 3 to 4 minutes until the onion softens. Add the garlic, tomato paste, cumin, chili powder, salt, oregano and black pepper. Cook, stirring constantly, about 1 minute until the tomato paste darkens slightly and becomes fragrant.
• Add the liquids. Pour in the chicken stock and tomato sauce, stirring well and scraping up any browned bits from the bottom of the pan.
• Simmer the rice. Increase heat to medium‑high and bring to a gentle boil. Stir once, cover the pan, and reduce the heat to the lowest setting. Cook without lifting the lid or stirring for 15 minutes.
• Add the corn. If using frozen corn, quickly lift the lid and scatter it evenly over the rice without stirring, then replace the lid and cook 3 to 4 more minutes. If using canned corn, continue cooking covered for 3 minutes, then scatter the drained corn over the top, replace the lid, and cook 1 additional minute just until warmed through.
• Rest the rice. Remove the pan from heat and let it rest, still covered, for 10 minutes. Do not lift the lid during this time so the rice can steam and finish cooking.
• Finish. Remove the lid and let the rice sit uncovered 2 minutes to release excess steam. Gently fluff with a fork, then fold in the cilantro and 1 tablespoon lime juice.
• Season and serve. Taste and add more lime juice or salt if needed. Serve warm alongside your favorite Mexican dishes.

Did you make this?
Let me know how it turned out in the comments below!