Name: Mexican Red Rice (Arroz Rojo)
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Cuisine: Mexican
Ingredients: 1½ tablespoons olive oil; 2 garlic cloves, minced; ½ small white onion, finely chopped; 1 cup long-grain white rice, uncooked; 1¾ cups chicken or vegetable broth; 2½ tablespoons tomato paste; ¼ teaspoon salt; 1 whole serrano or jalapeño pepper (optional); 1 sprig fresh cilantro; Finely chopped cilantro, for garnish (optional)

Mexican Red Rice (Arroz Rojo), is one of my favorite side dishes whenever I prepare a Mexican-inspired meal. I love how the fluffy long-grain rice absorbs the savory broth while the tomato paste gives it a beautiful red color and rich flavor. The fresh cilantro and optional serrano or jalapeño pepper add subtle layers of freshness and gentle heat without overpowering the dish.

Why I’ll Love This Recipe

I enjoy this recipe because it is simple to prepare with everyday ingredients while delivering authentic Mexican-inspired flavors. I like that the rice turns out light and fluffy every time, making it a perfect companion for tacos, burritos, enchiladas, fajitas, grilled chicken, or roasted vegetables. I also appreciate how easily I can customize the spice level by adding or omitting the pepper.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ tablespoons olive oil

2 garlic cloves, minced

½ small white onion, finely chopped

1 cup long-grain white rice, uncooked

1¾ cups chicken or vegetable broth

2½ tablespoons tomato paste

¼ teaspoon salt

1 whole serrano or jalapeño pepper (optional)

1 sprig fresh cilantro

Finely chopped cilantro, for garnish (optional)

Directions

I heat the olive oil in a large saucepan over medium heat.

I add the minced garlic and stir briefly before adding the chopped onion.

Next I cook the onion for 4–5 minutes until it becomes soft and translucent.

I stir in the uncooked rice, broth, salt, and tomato paste until the tomato paste is completely dissolved.

Then I add the whole serrano or jalapeño pepper along with the fresh cilantro sprig.

I cover the saucepan, bring everything to a gentle simmer, then reduce the heat to low and cook for 15 minutes.

Once the liquid has been absorbed, I remove the pan from the heat without lifting the lid.

I let the rice rest for 10 minutes so the remaining moisture finishes absorbing and the rice becomes perfectly fluffy.

Then I remove the pepper and cilantro sprig before gently fluffing the rice with a fork.

I garnish with chopped cilantro if I like and serve the rice warm.

Servings and Timing

Servings: 4

Prep Time: 3 minutes

Cook Time: 15 minutes

Total Time: 18 minutes

Calories: Approximately 247 kcal per serving

Variations

I swap chicken broth for vegetable broth to make the dish completely vegetarian.

I add diced carrots, peas, or corn for extra color and texture.

Also I stir in a pinch of cumin for a slightly earthier flavor.

I replace the jalapeño with a serrano pepper when I want more heat.

I finish the rice with fresh lime juice for a brighter, citrusy taste.

Storage/Reheating

I store leftover rice in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 3 months. When I am ready to enjoy it again, I reheat the rice in the microwave with a splash of broth or water to restore its moisture. I can also warm it in a covered skillet over low heat, stirring occasionally until heated through.

Related Recipes:

Hamburger & Rice Casserole

FAQs

Can I use brown rice instead of white rice?

I can, but I expect a longer cooking time and will need additional broth because brown rice takes more time to become tender.

Why do I let the rice rest before fluffing it?

I let the rice rest because it allows the remaining moisture to distribute evenly, giving the rice a lighter and fluffier texture.

Is the pepper required?

No. I can leave out the serrano or jalapeño pepper if I prefer a mild version of the dish.

What dishes pair well with Mexican Red Rice?

I enjoy serving it with tacos, burritos, enchiladas, grilled meats, fajitas, roasted vegetables, or beans for a complete meal.

Can I make this recipe ahead of time?

Yes. I often prepare it a day in advance and simply reheat it before serving. The flavors continue to develop, making the rice even more delicious.

Conclusion

I love making this Mexican Red Rice (Arroz Rojo) because it is easy, flavorful, and incredibly versatile. The combination of tomato, garlic, onion, and fresh cilantro creates a comforting side dish that pairs beautifully with countless Mexican-inspired meals. Whether I am preparing a casual family dinner or a festive taco night, this fluffy arroz rojo always earns a place on my table.

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