Versions of this Mexican red rice, a relative of Spanish Rice, are popular all over Central and South America and can also be found in the Caribbean. Classified as a sopa seca or dry soup, it is a delicious medley of rice, tomatoes, and aromatic flavorings. The stock is absorbed by the time the dish is ready.
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During a trip to Mexico City, I had the incredible opportunity to stay with a local family who welcomed me into their home and kitchen. One sunny afternoon, they taught me how to make traditional Mexican red rice, or arroz rojo, a staple in their household.
The kitchen was filled with vibrant colors and the rich aroma of tomatoes, garlic, and spices. As we cooked together, they shared stories of their family's history and culinary traditions, making the experience even more memorable.
I vividly remember stirring the rice in a sizzling pan, feeling the warmth of the family's hospitality and the lively energy of Mexico City all around me. The end result was a beautifully fragrant and flavorful dish that perfectly captured the essence of Mexican cuisine. Every time I make this rice at home, it brings me back to that wonderful day, filled with laughter, learning, and the joy of cooking together.
Arroz Rojo(Red Mexican Rice) is an essential Mexican side dish!
Mexican red rice, or arroz rojo, is a beloved, popular, staple dish in Mexican cuisine, celebrated for its vibrant color and rich flavor. It is served at regular family meals, celebrations, and gatherings. Here are some characteristics of this dish:
- Type of Dish: Arroz rojo is considered a "sopa seca" (dry soup), a traditional category in Mexican cooking referring to dry, starchy dishes often served as the second course in a typical Mexican meal.
- Texture: The perfect arroz rojo is fluffy and tender, with each grain of rice separate and distinct.
- Flavorful: It’s seasoned with tomatoes, garlic, and onions and often includes vegetables like carrots, peas, and corn.
- Cooking Ratio: Use 1 cup of rice to 2 cups of chicken stock to keep the rice fluffy and not sticky. If you use more than 2 cups of liquid per cup of rice can make it mushy.
Ingredients Needed For Arroz Rojo(Mexican Red Rice)
- Rice: The traditional rice used for this recipe is long or extra-long grain rice. This rice can absorb flavors and remain fluffy while the grains stay separated from each other.
- Tomatoes: The authentic recipes made from scratch use fresh Roma tomatoes blended with onions and garlic and then poured over the rice. However, we all know how difficult it is to find great, juicy tomatoes in the grocery stores, so you can go ahead and use a small can of diced or chopped tomatoes in juice, which does a great job.
- Onions and Garlic: If you have the option, choose white onions, but yellow ones work as well.
- Chicken Stock: You can also use water or vegetable stock.
- Green Peas: Use fresh or frozen.
- Optional: Diced carrots, fresh or frozen corn, Jalapeno chiles, etc.
How To Make The Best Red Rice
Step 1. Pour the rice into a large bowl and pour over hot water to cover. Stir once, then leave to stand for 10 minutes. Tip into a strainer, rinse under cold water, drain again, and set aside to dry slightly. This helps remove the extra starch from the rice.
Step 2. Heat the oil in a large, heavy-based pan, add onions and garlic, and cook until they become translucent.
Step 3. Add the rice and cook over a moderate heat until it becomes a delicate golden brown. Stir occasionally to ensure that the rice does not stick to the bottom of the pan.
Step 4. Add the tomatoes and stir over a moderate heat until all the liquid has been absorbed.
Step 5. Stir in the stock, salt, pepper, and green peas. Optional, this is the moment to add diced carrots, corn, and fresh chiles to the recipe.
Step 6. Continue to cook the mixture, stirring once in a while, until all the liquid has been absorbed and the rice is just tender.
Step 7. Remove the pan from the heat, cover it with a tight-fitting lid, and let it stand for 5-10 minutes. If you added chiles, remove them. Serve the rice with chopped fresh cilantro sprinkled over the dish.
Expert tip
Do not stir the rice too often after adding the stock; otherwise, the rice will break down, and the mixture will become starchy.
How to serve
- Side Dish: This versatile side dish pairs well with main courses like tacos, enchiladas, grilled meats, carnitas, tingas, and stews.
- Burritos: It's also great for adding flavor and substance to burritos.
Favorite Mexican Recipes
📖 Recipe
Mexican Red Rice (Arroz A La Mexicana)
Ingredients
- 2 tablespoon olive oil or vegetable oil
- 1 cup extra long grain rice
- 1 small white onion diced
- 2 garlic cloves diced
- 6 ounces can of chopped/diced tomatoes in juice
- 2 cups chicken/vegetable stock
- ½ cup green peas frozen or fresh
Optional:
- ½ cup diced carrots
- ¼ cup corn
- 1 Jalapeno pepper
Instructions
- Place the rice in a large bowl and cover it with hot water. Stir once and let it sit for 10 minutes. Pour the rice into a strainer, rinse under cold water, drain, and set aside to dry slightly. This step helps remove excess starch from the rice.
- Heat the oil in a large, heavy-based pan over medium heat. Add the diced onions and garlic, cooking until they become translucent.
- Add the rice to the pan and cook over moderate heat, stirring occasionally, until it turns a light golden brown. This helps to give the rice a nutty flavor and prevent it from becoming mushy.
- Stir in the chopped tomatoes with their juice. Cook over moderate heat until the liquid is fully absorbed by the rice.
- Stir in the chicken or vegetable stock, salt, pepper, and green peas. If you’re including additional vegetables like diced carrots, corn, or fresh chiles, add them now.
- Continue to cook the mixture, stirring occasionally, until all the liquid is absorbed and the rice is just tender. This should take about 15-20 minutes.
- Remove the pan from the heat, cover it with a tight-fitting lid, and let it stand for 5-10 minutes to finish cooking and to allow the flavors to meld. If you added chiles, remove them before serving. Garnish with chopped fresh cilantro and serve hot.
Notes
- Refrigeration: Store in the refrigerator for up to 4-5 days, in an airtight container.
- Freezing: For longer storage, place the cooled rice in a freezer-safe container or resealable freezer bag for up to 3 months.
- Reheating: Microwave: Transfer the desired amount of rice to a microwave-safe dish. Sprinkle a little water over the rice to prevent it from drying out, cover, and heat on high for 1-2 minutes or until heated through. Stovetop: Place the rice in a saucepan with a splash of water or broth. Cover and heat over medium-low heat, stirring occasionally, until warmed through.
- Tips: If reheating from frozen, it's best to thaw the rice in the refrigerator overnight before reheating. Adding a splash of chicken or vegetable stock when reheating can help revive the flavors.
Joanna says
This recipe is so easy to make and excellent for all kinds of meals! I like making this rice and serving it with carnitas or steak and onions next to a little salad. It is a versatile and delicious dish. Sometimes, I just use leftover vegetables, like a little bit of corn or diced carrots, just like the recipe mentions. This is indeed an authentic Mexican recipe. Thank you!
Gabriela says
Thanks, Joanna!
Michelle says
This recipe is delicious and so easy to make! We loved it!
Joseph says
Great story I can picture all as I read it , Recipe is similar to what I did yesterday but tips you used were really infoormative, I just was messing around , saluted onions poblanos ,Serranos added rice not rinsed ,stirred untillslightly cooked added lots garlic powder sals lots powder chicken broth and enough water ,like I never measure any thing just kinda estimate by eye . can drained rinsed blak beans added when rice was perfect, warmed up again low heat ,,Now gonna use your recipe to enhance mine. ,isn't it great to live cook live and learn, thank you , for all your recipes, Joseph
Gabriela says
You are very welcome, Joseph! Have a great weekend!