Our easy, flavorful Mexican rice recipe is first toasted then simmered with garlic, onion, chicken broth, and tomato paste, all in around 35 minutes.
Why this recipe works
Arroz rojo, also known as Mexican rice, blends aromatics like garlic and onion with lightly toasted rice and some form of tomato, whether it’s canned or fresh, to make an ultra-comforting side for all your favorite Mexican dishes.
You know it. You love it. It’s simple yet flavorful with only a handful of ingredients, and is even better when it’s made at home. During his restaurant days, Chef Antoine made a lot of Mexican rice. This is the recipe that he has been using for many years, and it comes together in only 35 minutes on the stovetop. There are a few tricks when learning how to make Mexican rice, though, so let’s get right into it.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RICE – Long grain white rice is traditional for Mexican rice. It holds up well and doesn’t clump. Be sure to rinse the rice until the water runs clear. Drain well. This is an important step to remove the excess surface starch, which helps keep it from getting gummy and clumping together.
BROTH – Chicken broth adds even more flavor, but if you’re looking to make this dish vegetarian, simply swap it out with vegetable broth.
ADDITIONS – We’re adding onion and garlic to give it more depth, but there are a lot of popular additions you can incorporate if you want! Peas, carrots, corn, and even extra spices like cumin or chili powder are all great options for extra color, texture, and flavor. You can even jazz it up with beans and other veggies to make classic Mexican rice and beans.
How to Make Mexican Rice
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in skillet over medium-high heat until shimmering.
- Add garlic and onion to the oil in the skillet and sauté for a minute or two.
- Add the rinsed and drained rice and saute for 4-6 minutes, or until the rice begins to lightly brown.
- Sprinkle on the salt and pepper and add the tomato paste. Stir well.
- Pour in the broth and stir again. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes, or until most of the liquid has been absorbed.
- Leave lid on, turn off heat, and allow to sit until most of the remaining liquid has been absorbed.
Frequently Asked Questions & Expert Tips
Mexican rice and Spanish rice are actually quite different, and from different cuisines! The main difference between the two is that Mexican rice is tomato-based, whereas Spanish rice is flavored with saffron and olive oil. Typically, Mexican rice (from Mexico) has an orangey-red hue, and Spanish rice (from Spain) is yellow in color.
Toasting the rice helps prevent it from becoming mushy or clumpy, while also adding a bit of toasty-nutty flavor. I wouldn’t recommend skipping this step!
Yes, of course! You can make the rice a day in advance, or even prep it for lunches throughout the week. When reheating, simply add a splash of broth or water to help remoisten.
Serving Suggestions
Serve your Mexican rice alongside tacos, burritos, enchiladas, carne asada, or my personal favorite, with Baja chicken. Realistically, it goes well with so many different Mexican or Tex-Mex dishes!
This is an excellent recipe base for all sorts of additions or tweaks to make it your own. Hope you love it!
More Mexican Inspired Recipes
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Mexican Rice
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic 3 medium or 2 large cloves
- ½ cup diced onion
- 1 cup long grain white rice rinsed and drained
- ¾ teaspon salt
- ½ teaspoon black pepper
- 2 Tablespoons tomato paste
- 2 cups chicken broth
Things You’ll Need
Before You Begin
- Be sure to rinse the rice until the water runs clear. Drain well. This is an important step to remove the excess surface starch, which helps keep it from getting gummy and clumping together.
- If preferred, you can swap the chicken broth with vegetable broth.
Instructions
- Heat olive oil in skillet over medium-high heat until shimmering.2 Tablespoons olive oil
- Add garlic and onion to the oil in the skillet and sauté for a minute or two.2 teaspoons minced garlic, 1/2 cup diced onion
- Add the rinsed and drained rice and saute for 4-6 minutes, or until the rice begins to lightly brown.1 cup long grain white rice
- Sprinkle on the salt and pepper and add the tomato paste. Stir well.3/4 teaspon salt, 1/2 teaspoon black pepper, 2 Tablespoons tomato paste
- Pour in the broth and stir again. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes, or until most of the liquid has been absorbed.2 cups chicken broth
- Leave lid on, turn off heat, and allow to sit until most of the remaining liquid has been absorbed.
Expert Tips & FAQs
- You can make the rice a day in advance, or even prep it for lunches throughout the week. When reheating, simply add a splash of broth or water to help remoisten.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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