Easy Mexican Red Rice Recipe (Arroz Rojo)

Made with simple ingredients, Mexican Red Rice, or arroz rojo, is an essential side dish for so many Mexican dishes. This version is extra easy, but it’s so good you can even eat it plain!

My daughter loves it so much that she asks me to make it just so she can have some in the refrigerator to eat as a snack when she comes home from school. It’s that good!

FAMILY FAVORITE AUTHENTIC MEXICAN RICE RECIPE

I have tried Spanish rice at dozens of Mexican restaurants but have never really loved it. That is until my son’s friend Fleur made this recipe for us a few years ago.

She got it from her mom, who only speaks Spanish. Luckily for me, Fleur translated the recipe for me so that I could make it for my family. She even bought the tomato bouillon for me, because I had never heard of it.

The bouillon is what gives this rice its vibrant red color and great flavor. However, it does contain MSG, so if you are sensitive to that ingredient, you probably need to try another recipe that calls for tomato paste or another tomato product. No hard feelings.

Some of you may be thinking “That’s not the way my grandma makes Mexican rice!” But I assure you, there are dozens of different authentic Mexican red rice recipes out there, and there’s room for all of them. This one just happens to be our favorite!

HOW TO MAKE SPANISH RED RICE

1. SAUTE – Brown the uncooked rice in the oil in a pot or large saucepan over high or medium heat. Stir often so the rice won’t burn on the bottom of the pot. It should turn golden brown and give off a nutty aroma.
2. COMBINE – Stir in the water, bouillon, onion, and minced garlic. You do not need to dice the onion.
3. COOK – Bring the mixture to a boil, then turn the heat to low. Cover with a lid and simmer for 25-30 minutes, or until the rice is tender. Take out the onion, then stir the pot of rice with a fork or wooden spoon.
   

Serve immediately as a side dish with your favorite Mexican cuisine. You could also use it as a base for burrito bowls, or as a filling in enchiladas, fajitas, tacos, or burritos. It is so versatile!

Leftover Rice?

If you are lucky enough to have leftovers, Mexican rice stores beautifully. Let it cool completely, then transfer it to an airtight container. It will keep for up to 5 days in the refrigerator.

To reheat the rice, you can simply cook it in the microwave for a minute or two. If it seems dry, you can add a bit of water.

You can also reheat it in a skillet, but it tends to dry out more quickly, so you may need to add a few tablespoons of water.

After it has been chilled, you can also freeze the rice. I like to use heavy-duty ziplock bags. It will keep in the freezer for about 3 months.

PRO TIPS:

• Don’t skip the step of browning the rice. Not only does it add to the flavor, it seals in the starch, ensuring you have fluffy rice instead of sticky or mushy rice.
• Make sure to use a pot with a tight-fitting lid. If too much steam escapes, your rice will be crunchy, and may burn on the bottom.
• Long grain rice will yield the fluffiest rice. You can use extra long or medium-grain rice, but the results will vary slightly. Do not substitute brown rice, it needs extra liquid and a longer cooking time.
• Don’t peek! It’s important to let the rice cook without constantly taking off the lid. For it to steam properly, leave the lid on until you suspect that the rice is done.

VARIATIONS:

• You can use chicken broth, chicken stock, or vegetable broth in place of the water, but make sure you use a low-sodium version, or your rice will be too salty.
• Feel free to stir in some diced green or red peppers, or even diced jalapeno with the onion and garlic.

MORE MEXICAN DISHES:

• Instant Pot Chicken Taco Recipe
• Homemade Pico de Gallo
• Ground Beef Tacos
• Chicken Tostada Recipe
• Cafe Rio Pork Recipe
• Cilantro Lime Rice
• Black Bean Chicken Enchiladas

This tasty red rice is the perfect side dish to so many Mexican dishes. And you don’t have to chop or puree tomatoes, so it’s a snap to make. Let me know if you make it!