KitchgrowKitchen growth, made calmer
Start planning free
Mexican

Arroz Rojo (Mexican Red Rice)

A classic Mexican red rice side cooked with tomato, onion, garlic, jalapeño, and simple seasonings.

Published and reviewed by Kitchgrow on 6 September 2026Updated

Jump to recipe ↓
Arroz Rojo (Mexican Red Rice)

45 mintotal

35 min hands-on10 min hands-off

Prep 10 min · Cook 25 min

Serves
2
Difficulty
Easy
Spice
Mild
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 10 minutes of resting time after cooking.

Method

  1. Blend the tomatoes, garlic, and part of the onion into a smooth tomato base.

  2. Heat the measured cooking oil in a pot and toast the rinsed rice until the grains look lightly glossy and separate.

  3. Add the remaining onion, jalapeño, carrot, and green peas, then cook briefly.

  4. Pour in the tomato base and cook until it darkens slightly and coats the rice.

  5. Add the measured water, cumin powder, and salt, then bring to a boil.

  6. Cover and cook on low heat until the rice absorbs the liquid and becomes tender.

  7. Turn off the heat and rest the rice for the listed resting time before fluffing.

  8. Finish with fresh coriander and serve warm.

How to tell it's done

The rice should be tender, red-orange, and fluffy, with separate grains and no excess liquid.

Nutrition

Per serving, from 2 servings.

474kcal

Where the calories come from

  • Protein8.4 g7%
  • Carbohydrate84.1 g72%
  • Fat11.2 g21%
Sugars
5.4 g
Saturated fat
1.8 g
Fibre
3.7 g
Potassium
496 mg
Calcium
80 mg
Iron
1.4 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Toast the rice before adding liquid; this helps the grains stay separate instead of turning mushy.

What to serve it with

Serve with Mexican pot beans, fish Veracruz, chicken tinga, or tacos.

Common mistakes

The rice is sticky and clumped.
Rinse it until the water runs clear, then toast it in the oil until the grains look separate and glossy before any liquid goes in. Both steps matter and skipping either gives you a wet mass.
The rice is pale rather than red.
Cook the blended tomato down with the rice until it darkens and clings, before the water goes in. Tomato added with the water dilutes and never colours the grains properly.

Substitutions

  • Use Basmati Rice if a neutral long-grain rice is unavailable; rinse it well to reduce stickiness.
  • Use Green Chilli instead of Jalapeño Pepper if needed.
  • Use light vegetable stock instead of water if available, but water keeps the recipe simple and vegan.
  • Skip carrot and peas for a more basic arroz rojo.

Storing and reheating

Keeps three days in the fridge and freezes for two months. Reheat covered with a splash of water so it steams. Do not skip the rest before fluffing — it is what firms the grains.