Mexican Red Rice Recipe – Easy & Delicious
Arroz Rojo, or Mexican red rice, is a staple side dish in Mexican cuisine. It is delicious and super easy to make. Based on your favorite Mexican chicken and rice recipe, but without the meat, this dish makes a perfect side or a satisfying vegetarian meal.
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📝 Recipe Ingredients and Substitutions
- Rice: Long-grain rice works best here for its quick cooking time and fluffy texture.
- Brown Onion
- Fresh Garlic: Do not substitute with garlic powder.
- Black Beans: If you’re not a fan of beans, try green beans, peas, or corn as an alternative. You can also add diced red bell peppers.
- Tomato Paste: Use concentrated tomato paste, not tomato sauce. Add a little more if you want that vibrant red color.
- Chicken Stock: Swap with vegetable stock to make the recipe vegan.
- Olive Oil
- Mexican Spice Blend: Use your favorite blend, or try my homemade chicken taco seasoning (see the recipe card below).
See the recipe card below for a full list of ingredients 👇
☀️ Top Tips
- If you don’t have chicken stock, use chicken bouillon or make chicken stock at home!
👩🍳 How to Make Mexican Red Rice
Step 1: Measure and rinse the rice thoroughly. Drain and set aside.
Step 2: Heat olive oil in a large saucepan or deep frying pan. Add the diced onion and cook until softened and golden. Add minced garlic and sauté for another minute.
Step 3: Mix in the Mexican spices and cook for about a minute to release their flavors
Step 4: Stir in the tomato paste, combining it well with the spices.
Step 5: Add the uncooked rice to the pan, stirring until it’s fully coated in the tomato mixture for 1-2 minutes. Add the black beans.
Step 6: Pour in the chicken or vegetable stock, stir, and bring it to a simmer. Once the stock reaches the same level as the rice, reduce the heat to very low. Cover the pan and let it simmer for 10 minutes. Remove the pan from the heat and let it sit for 5-10 minutes without opening the lid. This helps the rice steam to perfection.
Step 8: Fluff the rice with a fork, and it’s ready to serve!
🍴 What to Serve With Red Mexican Rice
This Mexican rice pairs wonderfully with marinated Mexican chicken thighs, baked chicken skewers, or even grilled shrimp. For a quick and tasty meal, wrap the rice in warm flour tortillas with a scoop of pico de gallo. It’s also an easy, delicious lunch option for older kids.
❄️ How to Store
Refrigerate: Place rice in an airtight container and refrigerate for up to 2 days. Reheat it in a frying pan with a splash of water or olive oil.
Recipe FAQs
Following the recipe carefully will ensure you get fluffy rice every time. The key step is to add rinsed and well-drained rice to a hot pan with oil, then fry it for a couple of minutes. This toasting process helps each grain stay separate, creating a perfect texture.
Yes, you can use other types of rice, but keep in mind this recipe is designed for long-grain varieties like basmati. If using a different type, be sure to adjust the water-to-rice ratio and cooking time according to the specific instructions for that rice. Keep in mind, though, that short-grain rice tends to be stickier, so the texture will be different from authentic Mexican rice.
How spicy this dish will be depends on the spice blend you use. My homemade spice blend is made without chili powder, so it’s mild and family-friendly. If you’d like to make it spicier, simply add some chili powder or cayenne pepper to the spice mix. Alternatively, you can use a store-bought variety with a higher heat level.
Love Mexican Food? Try These:
- How to Make Mexican Chicken Soup – Easy Recipe
- Easy Shrimp Appetizer Recipe – Mexican Style
- Nachos Supreme – Baked Chicken Nachos
Looking for more rice side dishes to try?
If you tried this Mexican Red Rice Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
Mexican Red Rice Recipe – Easy & Delicious
SAVE THIS RECIPE 💌
We’ll email this post to you, so you can come back to it later!
Ingredients
- 1 cup basmati rice rinsed and drained
- 1 brown onion diced
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1 tablespoon Mexican spice blend see notes 👇 for the one I use
- 1 tablespoon tomato paste
- 1/2 cup cooked black beans tinned beans rinsed
- 2 cups chicken stock or use vegetable stock
- 1/6 cup cilantro leaves called coriander leaves in Australia, finely chopped
Instructions
- Measure and rinse the rice thoroughly under cold water. Drain and set aside.1 cup basmati rice
- In a large saucepan or deep frying pan, heat the olive oil over medium heat. Add the diced onion and cook until softened and golden brown, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.1 brown onion, 2 tablespoons olive oil, 1 clove garlic
- Sprinkle in the Mexican spice blend, stirring continuously for about 1 minute to release the flavors.1 tablespoon Mexican spice blend
- Add the tomato paste to the pan and stir well to combine with the onion, garlic, and spices.1 tablespoon tomato paste
- Pour in the drained rice and stir, ensuring each grain is coated in the tomato mixture. Fry the rice for a minute. Add black beans or substitute vegetables if desired.1/2 cup cooked black beans
- Pour the chicken or vegetable stock over the rice mixture and stir. Bring the liquid to a gentle simmer. Once the stock reaches the same level as the rice, reduce the heat to low. Cover the pan with a lid and let it simmer undisturbed for about 10 minutes.2 cups chicken stock
- Remove the pan from heat and let it sit, covered, for an additional 5-10 minutes. This allows the rice to steam and absorb any remaining liquid.
- Uncover the pan, add chopped cilantro, and fluff the rice with a fork. Serve warm as a side dish or enjoy it on its own!1/6 cup cilantro leaves
Notes
Mexican spice blend:
- 1 teaspoon ground cumin
- ½ teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
NOTES:
- Rinsing the Rice: It is important to rinse the rice thoroughly to remove dirt and excess starch, which prevents it from becoming mushy.
- Sauté the Rice: Briefly frying the rinsed rice in hot oil adds flavor and helps keep the grains separate, creating a fluffy texture.
- Liquid-to-Rice Ratio: Adjust the amount of stock based on the type of rice used (1:2 for long-grain rice). If using a different variety, refer to package instructions.
- Simmer with the Lid On: Simmer on low heat with the lid tightly on to let the rice steam evenly.
- Resting Time: After cooking, let the rice sit off the heat with the lid on for 5–10 minutes. This steaming step helps achieve the perfect texture.
- Spice Level: To adjust spice, add chili powder or cayenne. Store-bought spice blends may vary in heat, so adjust accordingly for a family-friendly dish.
