Mexican Rice (Arroz Rojo)

Fluffy red rice toasted in oil until golden, then simmered with a blended tomato, onion and garlic broth. The classic side for enchiladas and fajitas. Serves 6.

Naturally gluten-freeDairy-freeNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 10 min
  • Cook 30 min
  • Rest 10 min
  • Total 50 min
  • Yield 6 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Bowl of fluffy red Mexican rice with peas, carrots and cilantro

Mexican red rice, often called Spanish rice in Texas, gets its color and flavor from tomato, onion and garlic blended with broth. Toasting the rice in oil first keeps the grains separate and adds a nutty flavor.

It is the essential side for enchiladas, fajitas and carne asada.

Instructions

  1. Rinse. Rinse the rice until the water runs nearly clear and drain well.
  2. Toast. Heat the oil in a saucepan over medium heat and fry the rice, stirring, for 5 to 7 minutes, until golden.
  3. Blend. Blend the tomato sauce, onion, garlic and 1 cup of the broth until smooth.
  4. Simmer. Add the blended mixture, the remaining broth, salt, cumin and peas and carrots to the rice. Bring to a boil, cover, lower the heat and simmer 18 to 20 minutes.
  5. Rest. Turn off the heat and let stand, covered, 10 minutes. Fluff with a fork and sprinkle with cilantro.

Nutrition per serving (estimated)

230Calories
40 gCarbohydrates
1 gFiber
39 gNet carbs
5 gProtein
5 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-freeDairy-freeNo added sugar

Tips

  • Do not lift the lid or stir while the rice simmers.
  • Toast the rice until golden but not brown for the best flavor.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Sprinkle with a little water and reheat covered until steaming.

Questions about this recipe

Is Mexican rice the same as Spanish rice?
In Texas the names are used for the same red tomato rice.
Why is my rice mushy?
Too much liquid or stirring while it cooks. Rinse the rice and leave the lid on.

More Tex-Mex recipes

All Tex-Mex recipes | All recipes | Cooking guide and safe temperatures