Mexican Red Rice (Arroz Rojo)

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Mexican Red Rice (Arroz Rojo): A Complete Guide

Mexican Red Rice—known as arroz rojo—is a classic side dish that appears at nearly every Mexican table. With its light, fluffy grains tinged red from tomatoes, gentle spice from chiles, and a soft, aromatic foundation of sautéed onion and garlic, it transforms a simple meal into a feast. If you’ve ever bit into a burrito or scooped up fajitas at your favorite taquería, chances are you’ve tasted a version of this vibrant, comforting rice.

Let’s take a closer look at how to prepare authentic Mexican red rice, from the ground up, with details that will make each grain stand out.

What Is Mexican Red Rice (Arroz Rojo)?

Mexican red rice is a staple in the Mexican kitchen. The iconic reddish hue comes from simmering long-grain rice with tomatoes or tomato paste. It isn’t just about color—tomato imparts a mild sweetness and savory backbone. The dish usually includes onions, garlic, and a hint of fresh chili. Once cooked, it emerges fragrant, fluffy, and full of subtle flavor, never mushy or sticky. Unlike Spanish paella, Mexican red rice skips saffron, focusing on tomato for depth.

Essential Ingredients and Variations

Traditional arroz rojo relies on a handful of everyday ingredients. Here’s what you need:

• Long-grain white rice: Long-grain holds its shape, turning out individual grains after cooking. Basmati and jasmine can also work if needed, but classic Mexican rice uses plain long-grain white.
• Vegetable oil: A neutral oil like canola or sunflower is ideal. This helps toast the rice.
• Onion: White onion is traditional for its subtle bite. Yellow is a good substitute.
• Garlic: Freshly minced garlic deepens the flavor.
• Tomato: Tomato paste gives the boldest color and flavor. You can also use pureed fresh tomatoes or canned tomato sauce.
• Chicken broth: Rich broth enhances the rice and brings everything together. For a vegetarian version, substitute with vegetable broth or water with bouillon.
• Salt: Enhances every layer of flavor.
• Chili pepper: Serrano or jalapeño adds gentle heat. Adjust to taste.
• Fresh cilantro: Sliced cilantro or parsley at the end lends brightness.

Optional Additions

Depending on the region and occasion, you might see these ingredients:
– Peas or diced carrots for color and texture
– Corn kernels
– Bay leaf while simmering
– A dash of cumin or chipotle powder for earthiness

Equipment Checklist

One hallmark of arroz rojo is its simplicity. You’ll just need:
– A heavy-bottomed saucepan or deep skillet with a lid
– Fine mesh sieve (for rinsing the rice)
– Wooden spoon or spatula

How to Make Mexican Red Rice: Step by Step

Making arroz rojo from scratch is a straightforward process. Each step adds a crucial touch of flavor and texture.

1. Rinse and Drain the Rice

Place the rice in a large bowl and fill with cold water. Swirl the grains gently with your hand. Pour off the cloudy water and repeat this process until the water runs clear. Rinsing removes surface starch, so the rice cooks up fluffy rather than sticky.

2. Toast the Rice

Heat the oil in your pan over medium heat. Add the drained rice, stirring constantly. Sauté for 4–5 minutes, letting the grains turn translucent and pale golden. Toasting builds nutty flavor and prevents mushiness.

3. Add Onion and Garlic

Stir in the chopped onion and cook until softened, about 2 minutes. Add garlic and sauté just until it smells aromatic, 30 seconds or so. Don’t let the garlic brown.

4. Mix in Tomato

Stir in the tomato paste (or puree/sauce) and cook for a minute. The rice should become evenly tinted red. If you prefer a deeper color, add a bit more tomato paste.

5. Pour in Broth and Seasonings

Add your warm chicken broth and salt. Stir to combine. Add in the whole chili pepper for subtle heat or use diced pepper for more intensity.

6. Cover and Cook

Bring the pot to a simmer, then cover with a tight-fitting lid. Reduce the heat to low and let the rice cook undisturbed for about 18–20 minutes. Avoid removing the lid during cooking, as this releases steam.

7. Rest and Fluff

When the liquid is absorbed and the rice is tender, take the pan off the heat. Keep the lid on and let the rice rest for 5–10 minutes. Fluff the grains gently with a fork. Top with fresh cilantro if you like.

Ingredient Table

Tips for Success

• Get the right texture: Rinsing and toasting are key. Skipping either can lead to soggy or gummy rice.
• Don’t stir after simmering: Once the liquid is in, avoid stirring as the rice cooks or you’ll disrupt the grains and risk mushiness.
• Let it rest: That 10-minute rest makes a big difference—every grain absorbs steam and finishes cooking without excess moisture on the surface.

Serving Suggestions

Mexican red rice complements almost any Mexican main. Here are some ideas:
– Stuff it in burritos or tacos for satisfying bulk
– Serve alongside enchiladas or fajitas
– Pile on plates with grilled carne asada, pollo asado, or roasted vegetables
– Use leftovers as a base for tortilla soup or burrito bowls

How to Store and Reheat

Storing

Cool the rice completely, then transfer it to an airtight container. It keeps in the refrigerator for up to four days. For longer storage, freeze individual portions for up to three months.

Reheating

Microwave: Place rice in a microwave-safe bowl. Add a splash of broth or water and cover loosely with a plate. Heat for one to two minutes, stirring halfway, until hot.

Stovetop: Spoon rice into a pan with a tablespoon of broth per cup of rice. Stir over medium-low heat until warm and fluffy.

Flavor Variations

Once you master the basics, you can tweak the rice to match your taste or what’s on hand.

• Extra heat: Stir in diced jalapeños or finish with hot sauce.
• Vegetarian: Use vegetable stock and skip the chicken broth.
• Earthy twist: Add a spoonful of chipotle powder or smoked paprika for depth.
• Seasonal mix-ins: Fold in peas, corn, or chopped bell pepper when you add the broth.

Common Questions About Mexican Red Rice

Can I make arroz rojo in a rice cooker or Instant Pot?

Absolutely. Start by sautéing the rice with oil, onion, and garlic using the sauté function (if available), then add the remaining ingredients and cook as you would white rice—generally around 10–12 minutes on high pressure (Instant Pot) with a natural release.

Why do some recipes call this ‘Spanish rice’?

While the terms are sometimes used interchangeably, Mexican cooks distinguish arroz rojo from Spanish rice, which contains saffron and different seasonings. Arroz rojo’s main ingredient for color and flavor is tomato.

How do I prevent my rice from coming out mushy?

Three things: rinse away the surface starch, toast the rice, and measure the liquid carefully. Avoid peeking or stirring during cooking.

Mexican red rice is more than just a side. It’s comfort, tradition, and versatility in a single pot. The beauty of this dish is how easily it adapts—swap the broth, switch up the add-ins, spice it up, or keep it mild. However you serve it, fluffy and flavorful arroz rojo always delivers.