If you’re looking for the perfect side dish to complete your Taco Tuesday or Cinco de Mayo spread, this Mexican Red Rice is it. It’s easy, flavorful, and pairs beautifully with just about anything—from tacos to grilled meats. I absolutely love making this rice—it’s simple, delicious, and always a crowd-pleaser. Whether you’re hosting a full-on fiesta or just whipping up a little something to celebrate, this dish brings the flavor every time.
I don’t know about you but getting rice at Mexican restaurants is a MUST. It’s always so perfectly cooked and just so so good. So of course I had to learn to make it and this is my foolproof recipe to make Mexican Red Rice.
What’s Mexican Red Rice?
Mexican Red Rice, also known as Arroz Rojo, is a simple yet flavorful dish made by toasting white rice and simmering it in tomato sauce, onion, and seasonings until fluffy and tender. It’s known for its beautiful reddish-golden color and savory, comforting taste. So good and so delicious—truly the perfect side for just about any hispanic meal. Whether you’re cooking for a crowd or just making dinner at home, this rice always hits.
How to Make Mexican Red Rice?
This recipe is super easy and packed with flavor.
Start by rinsing your rice under cold water until it runs clear—this step helps remove excess starch, which is key for fluffy, non-sticky rice. Once rinsed, let the rice dry a bit before cooking.
In a large skillet, heat up some oil over medium heat. Add the rice and diced onion, and toast everything until the rice turns a light golden color. Be sure to stir frequently to prevent burning or sticking.
Next, carefully pour in a small can of tomato sauce and stir for 1–2 minutes to let it cook down slightly. Add your water, then season with chicken bouillon, onion powder, salt, and pepper. Taste the liquid—this part is key, because however your water tastes, that’s how your rice will turn out. Adjust the seasoning as needed, then give everything a good stir to make sure nothing’s stuck to the bottom.
If you’d like, toss in a little fresh cilantro for an extra pop of flavor. Cover the pan with a layer of foil, then place the lid on top. Cook over low heat for 20 minutes. Once it’s done, turn off the heat and let the rice sit (with the lid still on) for another 7–10 minutes.
Fluff with a fork and enjoy every bite!
Ingredients for Mexican Red Rice?
- Rice: I like to use Jasmine rice.
- Tomato sauce: traditionally the tomato sauce in Mexican red rice is made by blending tomatoes, a piece of onion, garlic and water. However, tomato sauce will work just fine.
- Chicken bouillon: this rice is not bland. Chicken bouillon adds the perfect amount of flavor.
- Onion: yellow or white onion
- Salt + pepper
- Oil: to toast the rice.
- Serrano pepper: optional. Adds flavor.
- Cilantro: optional as well. Adds flavor.
More easy recipes to try
- Easy 30-Minute Shrimp And Rice Bowls
- Shredded Beef Burrito Bowl
- Crispy Fish Tacos
- Jerk Salmon Tostadas
If you try this Mexican Red Rice please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Mexican Red Rice
Ingredients
- 1 1/2 cups Jasmine rice
- 3 cups water
- 1/4 onion diced
- 1 can tomato sauce
- 1-2 tsp chicken bouillon
- 1 tsp tomato bouillon optional
- 1/2 tsp onion powder season to taste
- 1/2 tsp garlic powder season to taste
- 1/2 tsp salt use more if needed
- 1/4 cup neutral oil
- 1 serrano pepper or jalapeño optional
- handful cilantro optional
Instructions
- Wash rice under cold water in a strainer until the water runs clear. Shake any excess water and allow to partially dry.
- Heat oil in a pan over medium heat. Add the washed rice and cook, stirring continuously, until it turns golden brown—about 6 minutes. Pour in the tomato sauce and stir until the rice is evenly coated. Carefully add the water and give it a good mix.
- Season with chicken bouillon, onion powder, garlic powder and salt. Taste and adjust salt if necessary.
- Once the water begins to boil reduce the heat to low, stir the rice one more time to make sure theres no rice sticking to the bottom. Add in serrano pepper and cilantro if desired.
- Cover the pan with foil then add the pans top. Allow to cook for 20 minutes. After 20 minutes turn off the heat and let the rice rest for 7-10 minutes before removing the top. Remove the pepper and cilantro and fluffy the rice with a fork and enjoy!
- Serve with tacos, burritos, tostadas.
Notes
Did you make it?
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