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Mexican Red Rice (Arroz Rojo)

 Classic Mexican rice, fluffy, embellished with tomatoes with green chiles and onions is a versatile side dish for all kinds of meat and vegetable main dishes. 
Mexican Red Rice (Arroz Rojo)
Rice made with tomato sauce

Mexican rice in Mexico is red from being cooked with tomato sauce, diced tomatoes, or tomato paste. This "red rice" comes from the name in Spanish: Arroz Rojo

Rice made with diced tomatoes, no tomato sauce

Ways to Serve Mexican Rice

  • Mexican Rice with an over-easy egg.
  • Mexican Rice bowl layered with beans, meat, and Pico de Gallo

Mexican Red Rice (Arroz Rojo)

Serves 6-8
2 c Long grain rice
1/2 onion, diced
1 can (14.5 oz) petite diced tomatoes with green 

chiles or 1 (8 oz.) can of tomato sauce

1 serrano chile, finely diced (omit for non-spicy)
1/2 tsp. salt
1/2 tsp. black pepper

1/4 tsp. garlic powder
2 cups chicken broth

2 tbsp. vegetable oil

  • Heat oil in a large skillet over medium heat. Add onions, serrano chile, and cook for 3 to 4 minutes. Reduce heat to medium-high and add rice and garlic powder. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes.
  • Add tomatoes and broth, stir to combine, and let cook for 2 minutes.  
  • Add some salt and pepper.  Bring to a boil. Reduce heat to low, cover, and simmer for 15 to 20 additional minutes or until the rice has absorbed the liquid.
Perfect with beans, with an egg over easy on top, and any main dish.

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