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Authentic Mexican Arroz Rojo: Classic Red Rice Recipe

A trusted recipe with clear tips and step-by-step instructions to help you make flavorful, perfectly fluffy Arroz Rojo (Mexican Red Rice).

Top view of arroz rojo (Mexican red rice) in a bowl

Arroz Rojo, or Mexican Red Rice, is a beloved staple in Mexican cooking and a classic side dish that complements countless meals. This version comes from my mother, who has long perfected a method that produces rice that is both flavorful and light: never gummy, always fluffy. Below I share her technique, ingredient notes, and practical tips so you can recreate consistent results at home. Read the special tips carefully before you begin — they make a real difference.

Special Tips for Making Arroz Rojo

  • This recipe uses chicken broth rather than chicken bouillon for better flavor and fewer additives. Broth brings more depth and nutrients.
  • Do not add all the water at once. The rice is cooked by adding liquid in smaller amounts at three stages, which gives you control and prevents mushy rice.
  • Stir only when instructed. Over-stirring breaks the grains and causes clumping. When stirring, use a fork to gently combine and later to fluff.
  • Watch the pot closely as the liquid evaporates. Small additions of water mean the rice can dry quickly and begin to stick or scorch if left unattended.
  • If you use low-sodium broth or a mild tomato sauce, taste the cooking liquid after the first addition. It should be slightly salty; if not, add a pinch of salt and stir it in with a fork.

For variations, consider Mexican white rice with cilantro, poblano green rice, or white rice with corn—each uses similar techniques but different flavorings.

Ingredients & Substitutions

This Arroz Rojo uses simple pantry ingredients. Substitutions: use vegetable broth instead of chicken broth for a vegetarian option. If you prefer more tomato flavor, you can increase the tomato sauce slightly, but monitor liquid levels closely.

Ingredients for Arroz Rojo: water, rice, tomato sauce, onion, chicken broth, salt, oil, garlic

How to Make Arroz Rojo (Mexican Red Rice)

Sauté rice until golden
  1. Sauté the rice: Heat 1/4 cup olive oil in a medium saucepan over medium heat. Add 1 cup of long-grain white rice and sauté, stirring occasionally with a wooden spoon, until the rice turns golden brown. Be careful not to burn it. This will take about 5–7 minutes.
Place rice in a strainer and strain the oil
  1. Drain most of the oil: Transfer the rice to a fine mesh sieve over a heatproof container to let excess oil drain. Reserve just enough oil in the saucepan to sauté aromatics.
Saute onion and garlic in pan
  1. Sauté aromatics: Add 1/4 cup diced onion and 1 medium diced garlic clove to the saucepan and sauté in the remaining oil until softened and fragrant, about 3 minutes.
Add broth, tomato sauce and salt
  1. Add rice and liquids: Return the rice to the pan and add 1 cup hot water, 1/2 cup hot chicken or vegetable broth, 1/3 cup tomato sauce, and 1 teaspoon salt. Using only a fork, gently stir to combine. This is the only time you should stir the rice during cooking—overworking it will break the grains and create a mushy texture. Bring to a simmer, then reduce heat to medium-low and cover.
Check the water
  1. Cook and add more water in stages: After 10–12 minutes, use a fork to make a small well in the center down to the pot bottom to check for liquid. If the initial liquid has fully evaporated, add another 1/2 cup hot water and cover again. If there is still some moisture, wait a minute or two to be sure before adding more.
  2. About 5 minutes after the first additional water, check again using the same well method. If dry, add a final 1/2 cup hot water and cover. This last addition should evaporate more quickly—about 2–3 minutes. Do not leave the pot unattended to avoid burning.
  3. When the water has evaporated completely, remove the pan from heat and let it sit covered for 10 minutes. Then gently fluff with a fork, taking care not to overmix or break the grains. Serve warm.

These stepwise additions of liquid, combined with minimal stirring and gentle fluffing, are what produce light, separate grains of Arroz Rojo. With practice you’ll get a feel for the timing and how your cookware affects evaporation.

Nonstick Ceramic Saucepan

Recommended for This Recipe

Saucepan

A medium nonstick ceramic saucepan or a good-quality stainless steel saucepan works best to ensure even browning and even cooking without sticking.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, sprinkle a small splash of water over the rice, cover, and warm in the microwave or on the stovetop until hot—this restores moisture and prevents drying.

You can freeze cooled Mexican red rice in a freezer-safe container for 2–3 months. Thaw overnight in the refrigerator before reheating.

Side view of arroz rojo (Mexican red rice)

If you try this recipe, please leave a comment and rating. I hope you enjoy making and sharing this comforting Arroz Rojo as much as my family has for years.

Recipe

Arroz Rojo (Mexican Red Rice)

A tried-and-true method with step-by-step tips to make perfectly fluffy, flavorful Mexican red rice.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 5
Calories: ≈317 kcal per serving

Equipment

  • Medium saucepan with lid
  • Wooden spoon
  • Fine mesh sieve
  • Fork

Ingredients

  • 1 cup long-grain white rice
  • 1/4 cup olive oil
  • 1/4 cup diced onion
  • 1 medium diced garlic clove
  • 2 cups hot water, divided
  • 1/2 cup hot chicken or vegetable broth
  • 1/3 cup tomato sauce
  • 1 teaspoon salt

Instructions

  1. Heat oil in a medium saucepan over medium heat. Add rice and sauté until golden brown, 5–7 minutes, stirring occasionally.
  2. Drain excess oil by placing the rice in a fine mesh sieve over a heatproof container, leaving a little oil in the pan for the aromatics.
  3. Sauté the diced onion and garlic in the remaining oil until soft and fragrant, about 3 minutes.
  4. Return the rice to the saucepan. Add 1 cup hot water, 1/2 cup hot broth, 1/3 cup tomato sauce, and 1 teaspoon salt. Gently combine with a fork—this is the only time to stir.
  5. Bring to a simmer, lower heat to medium-low, and cover. After 10–12 minutes, check by making a small well to see if liquid remains. If dry, add 1/2 cup hot water and cover.
  6. About 5 minutes later, check again. If dry, add the final 1/2 cup hot water. The last addition should evaporate in 2–3 minutes. Watch closely to prevent burning.
  7. When liquid is gone, remove from heat and let sit, covered, for 10 minutes. Fluff gently with a fork and serve.

Notes

  • Use broth instead of bouillon for better flavor and fewer additives.
  • Add liquids in stages rather than all at once to control texture and achieve fluffy grains.
  • Only stir when directed, and use a fork to avoid breaking the rice.
  • Taste the cooking liquid early; it should be slightly salty. Adjust salt carefully if using low-sodium products.