Arroz rojo, translated as "red rice," is actually orange in color and is a traditional Mexican side dish made by cooking rice with tomatoes, onions, garlic, and a well-seasoned broth, resulting in its distinctive color and rich flavor.
Recipe by by Lola Dweck on May 2, 2024
Prep time: PT5M
Cook time: PT30M
Total time: PT35M
Rating
5 stars (11 reviews)
Ingredients
3 tablespoons oil
1/2 small onion (diced finely)
4 small garlic cloves (diced, sliced, or whole)
2 cups long-grain white rice
8 ounces tomato sauce
2 teaspoons salt (or to taste (I use Diamond Kosher Salt))
4 cups chicken broth (well-seasoned broth may require less salt in this recipe)
Categories
Side Dish
Cuisine
Mexican
Steps
Sauté rice, onion, and garlic. Over medium heat, add oil to your saucepan and once it’s hot, add rice, onion, and garlic. Using a wooden spatula, move constantly and cook for 3 minutes until onion is translucent and some of the rice turns golden in color. PRO TIP: If you notice that your rice is turning dark brown (or black!) too quickly, lower the heat.
Add tomato sauce and sauté. Once you’ve lightly toasted the rice, mix in tomato sauce and sauté an additional 2 minutes. PRO TIP: This step ensures that the tomato sauce is evenly distributed and that you don’t end up with a big red rim of sauce around the edges of your rice once it is cooked.
Add broth and season with salt. Next, add broth and salt and stir ingredients. Taste the broth and adjust for salt if necessary. The broth should be flavorful so make sure it has enough salt before covering. Raise your heat to high, stir well, and bring to a boil. Once boiling, let the water evaporate until you begin to see the rice through the broth. This process should take about 3 to 5 minutes.
Cover and simmer. Cover rice with a lid, lower heat to the lowest setting, and set a timer for 20 minutes. PRO TIP: Do NOT uncover your rice at any point to check if it’s ready. Uncovering your rice too soon may result in mushy rice. Remove from heat and let stand for another 10 minutes.
When ready, fluff with spoon or fork and serve hot.
Nutitrion
Serving Size: 1 serving
Calories: 187 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 5 g
Saturated Fat: 0.4 g
Trans Fat: 0.02 g
Cholesterol: 2 mg
Sodium: 924 mg
Sugar: 2 g
Unsaturated Fat: 4 g
Reviews
Gustavo on 2025-05-27 (5 stars): This is the first time my race has ever come out perfect. Thanks for the step-by-step instructions and recipe.
Elly on 2025-05-06 (5 stars): Made this recipe using the Mexican tomato sauce and it's an easy new favorite on both!
The only substitution I made was using Mahatma jasmine rice since I didn't have any long grain, but following your directions the rice still came out so fluffy and flavorful!!!
12/10, have already recommended your recipe to my friends and can't wait to try more! ❤
Alejandrina Rios on 2024-12-13 (5 stars): Nunca lo he podido hacer con tomate, siempre se me quema. intentare pronto hacer esta receta.
Candice on 2024-10-23 (5 stars): This reminded me of my grandma's rice the minute I tasted it! Such a classic among rice recipes.
Ariadna Vásquez on 2024-10-10 (5 stars): There is no recipe like this! reminds me my mom cooking for me and my siblings
Louisa on 2024-08-25 (5 stars): Tastes just like my abuela's Arroz rojo. Brought back great memories, love this recipe.
Elise on 2024-08-16 (5 stars): This makes the BEST, FLUFFIEST Mexican rice!
Lola Wiarco Dweck on 2024-05-08 (5 stars): Same here! I always make a batch of one of my Mexican rice recipes to eat throughout the week. That way all I have to do is add protein and it's a meal!
Lola Wiarco Dweck on 2024-05-08 (5 stars): Yes, it's always nice to have a tried and true recipe for Mexican rice!
martin davila on 2024-05-07 (5 stars): Thank you for the recipe!
I already cook Mexican rice my self but it varies cause I’m always guessing the ingredients properly.
And yours have made my experience even more appetizing.
Specifically when I eat your enchiladas… mhhhmhh!!
Elise on 2024-05-07 (5 stars): I actually like this recipe as a breakfast dish served with a fried egg on top.
