If you’ve ever had Mexican food, you’ve probably come across this beautifully vibrant, slightly tangy, and flavorful rice dish. It’s that perfect sidekick to tacos, enchiladas, or just about any Mexican meal. This Mexican Rice, also known as Arroz Rojo or Spanish Rice, is all about long-grain rice simmered in a rich tomato base with plenty of spices and colorful veggies. And the best part? It’s a simple one-pot dish that comes together in no time!
A Little Backstory
While rice isn’t native to Mexico, it made its way into the cuisine when the Spanish introduced it during the 16th century. The influence of Spanish cooking techniques blended with Mexican flavors, creating what we now know as Mexican Rice. Unlike in some cultures where rice is a main dish, in Mexico, it’s usually a side dish, served alongside beans, meats, and salsas to round out a meal.
Over time, this dish has evolved, incorporating local spices like cumin and oregano, fresh vegetables, and sometimes even smoky chipotle or poblano peppers for an extra punch of flavor.
For this version, I’m keeping things simple and flavorful—using basmati rice for that perfect fluffy texture, a homemade tomato puree for a rich, deep flavor, and a colorful mix of capsicum, carrots, and peas to bring in sweetness and crunch. It’s a perfect balance of spicy, smoky, and slightly tangy flavors, and it’s all done in just one pan!
Breaking Down the Ingredients
- Basmati Rice – Traditionally, Mexican rice is made with a medium-grain variety, but basmati works just as well. The key is to rinse and soak it before cooking to prevent stickiness.
- Tomatoes – Fresh, ripe tomatoes blended into a smooth puree give the dish its signature red color and deep umami flavor.
- Garlic & Onion – The base of so many good things, adding depth and aroma.
- Capsicum (Bell Peppers) & Carrots – These bring sweetness, crunch, and color. You can also add corn or zucchini!
- Cumin & Oregano – Essential Mexican spices that add warmth and an earthy touch. Oregano brings a slightly citrusy, herby flavor that balances out the richness.
- Butter & Oil – A combination of both gives a beautiful depth of flavor while ensuring the rice doesn’t stick.
- Salt & Pepper – The simplest but most necessary flavor boosters.
- Chili Powder – For a gentle heat, adjust based on your spice preference.
How to Make Mexican Rice – A Step-by-Step Guide
First, get your rice prepped! Rinse it under running water a couple of times until the water runs clear, then soak it for about 20 minutes. This helps the grains cook up light and fluffy.
Meanwhile, blanch your tomatoes—just toss them into boiling water for a few minutes until the skins loosen up, then peel them and blend them into a smooth puree with a little chili powder. This puree is what gives Mexican rice its signature color and depth of flavor.
Now, heat up a mix of oil and butter in a wide pan. Once hot, throw in the finely chopped garlic and onions, and let them cook until soft and fragrant. The onions should turn translucent, which means they’ve released their sweetness. Now, season it up with salt, pepper, and cumin powder—this is what builds the base flavor.
Next, add your drained rice straight into the pan. Toast it gently in the oil and butter mixture, stirring every now and then so it doesn’t break. This step is key—toasting gives the rice a slightly nutty flavor and helps it absorb all the flavors better.
💡 Pro Tip: Toasting the rice before adding the liquid prevents mushiness.
Once the rice is nice and golden, in go the chopped capsicum, carrots, and peas. Give everything a quick mix before pouring in the fresh tomato puree. Stir well so that each grain of rice gets coated with that beautiful, rich red sauce. Finally, sprinkle in some oregano for that authentic Mexican touch.
Now, for the final step—pour in the water, give it one last mix, and cover the pot. Lower the flame and let it simmer for about 20 minutes. No peeking! The rice needs steam to cook properly. Once done, fluff it up gently with a fork, and that’s it—your flavor-packed Mexican Rice is ready to serve!
Serving Ideas
- Serve it as a side dish with tacos, burritos, enchiladas, or grilled veggies.
- Pair it with guacamole and sour cream for a fresh, creamy contrast.
- Add black beans or kidney beans to turn it into a more protein-packed meal.
- Use leftovers as a filling for Mexican-style stuffed bell peppers.
Packing for Lunch
Mexican rice is great for meal prep because it stays fresh and flavorful even after a few hours. To pack it for lunch:
- Let it cool slightly before packing to prevent condensation.
- Add a few drops of lime juice before sealing to keep it fresh.
- Pair it with a side of beans or grilled tofu for a balanced meal.
And there you have it—Mexican Rice that’s easy, flavorful, and perfect for any meal! Try it out and let me know how it turns out!
Mexican Rice
Description
Fluffy, flavorful Mexican Rice (Arroz Rojo) cooked in a rich tomato base with garlic, veggies, and warm spices. A perfect side for tacos, burritos, or meal prep!
Ingredients
Instructions
Prep Work
-
Soak the Rice
Rinse the basmati rice and soak it in water. Set aside.
-
Blanch the Tomatoes
Boil tomatoes in hot water for a few minutes. -
Peel & Puree Tomatoes
Let the tomatoes cool, peel the skin, and grind into a puree with chili powder.
Method
-
Heat Oil & Butter
Add oil and butter to a wide pan and let the butter melt.
-
Sauté Garlic & Onion
Add chopped garlic and onions, cook until onions turn translucent. -
Season the Base
Add salt, pepper, and cumin powder. Stir well.
-
Toast the Rice
Add soaked rice and gently mix without breaking the grains. Toast for a couple of minutes and keep the flame on medium. -
Add Vegetables
Stir in green, red, and yellow capsicum, carrot, and peas. Mix gently. -
Pour in Tomato Puree
Add the ground tomato puree and stir everything well.
-
Add Oregano & Mix
Sprinkle oregano and sauté the mixture. -
Cook the Rice
Pour in water, cover the pot, reduce heat to low,check the seasoning and let it cook for 20 minutes. -
Fluff & Serve
Once cooked, fluff the rice gently and serve hot.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Cholesterol 5mg2%
- Sodium 600mg25%
- Potassium 350mg10%
- Total Carbohydrate 36g12%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 4g8%
- Vitamin A 1500 IU
- Vitamin C 30 mg
- Calcium 40 mg
- Iron 1.5 mg
- Magnesium 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
