Craving that Mexican red rice you get at your favorite restaurant? This flavorful Mexican Red Rice recipe brings that same rich, savory taste to your own kitchen—no takeout needed. Made in under an hour, this large-batch recipe is ideal for feeding a crowd or prepping ahead. It’s the perfect Mexican side dish to freeze and reheat for effortless meals later!
We love Mexican food in our home. One of my favorite things about going out to eat at a Mexican restaurant is being able to enjoy the flavorful and oh-so fluffy Mexican Red Rice. You know what I’m talking about, tinted red rice, with spices, and sometimes chunks of tomatoes, green peas, and diced carrots. Of course next to the scoop of rice, is almost always either refried beans or ranchero beans. I love both equally, almost like trying to pick a favorite child!
Years, ago, specifically back in 2010 I shared this recipe for Mexican Rice. At the time, it was okay, but was nothing like the restaurant style Mexican Red Rice I craved to be able to make at home. Over the past year, I have tested and re-tested this recipe to perfect it to be the closest thing that I can get to eating restaurant quality Mexican rice at home. Let me tell you, my family was getting tired of my failed attempts and was starting to grown each and every meal they saw Mexican rice on their plate. Then, came my last and final test and they all instantly gave it 2 thumbs up.
Why this Recipe Works
The rice is toasted before cooking: To achieve a deeper, nuttier flavor, this recipe toasts the rice in a pan with oil before adding the liquid. This step not only adds flavor but also helps the rice cook more evenly and absorb the liquid better.
The addition of tomato sauce and spices: The recipe includes tomato sauce and fire roasted RO*TEL, which not only adds flavor but also helps to give the rice its classic reddish-orange color. The recipe also uses spices like cumin and chili powder, which infuse the rice with a warm, smoky flavor. Together, these ingredients make the rice flavorful and delicious.
The right amount of liquid is used: This recipe calls for a specific ratio of rice to liquid, which ensures that the rice cooks to the perfect texture. Too much liquid can result in mushy rice, while too little can lead to dry, under cooked grains.
Ingredients
- Grapeseed oil – This oil has a high smoke point and is neutral in taste. Making it perfect for frying the onion, rice, jalapeno and garlic.
- Onion – One half of a white onion is all you need.
- White rice – I have tested this recipe with both jasmine rice and long grain rice and found that the long grain rice mimics the same texture and consistency as the restaurant version. I use Ben’s Original White Rice for this recipe.
- Jalapeno – I only use one jalapeno for this recipe. Make sure you use gloves and remove the seeds and dice it finely. By removing the seeds it removes the spicy part of the pepper. If you like spice you are welcome to leave some seeds in or even use 2-4 jalapenos for this rice recipe.
- Garlic – I use 4-6 cloves of garlic that I press through my garlic press. This allow the juice and garlic to be extra fine without lots of chopping. If you don’t have a garlic press you can finely chop the garlic.
- Tomato Sauce – One 8 ounce can of tomato sauce is all you need. If I don’t have an 8 ounce can I will take a cup from a 15.5 ounce can and then freeze the rest in a freezer bag for a future meal.
- Chicken Broth – I use low-sodium chicken broth for this recipe.
- Rotel – Instead of using a can of green chiles and fresh or diced tomatoes I have found that the Rotel Fire Roasted Tomatoes and Green Chiles works best for this recipe. A mild can will work too, but I really love the fire roasted blend.
- Chicken and Tomato Powdered Flavored Bouillon – I like to use the GOYA brand. It’s found in a box in the broth section near the bouillons.
- Spices – coriander, salt,
- Peas and carrots – I like to use the peas and carrots garden blend if I can find them at the store. The day that I photographed this recipe I did not have any left so I simply used green peas.
- Cilantro – Fresh minced cilantro is perfect to mix in during the end. If you don’t like cilantro, don’t fret. You can easily omit the fresh herb from the recipe.
- Lime – I like to squeeze half of a lime over the rice after it’s done cooking just before I’m ready to serve. This is also optional.
Directions
Rinse the rice in a fine mesh strainer until the liquid runs clear.
In a large pot on medium heat, add the oil. Once the oil is hot (about 2-3 minutes), add the rice and onions. Sauté for 3 minutes , mixing often. Then add jalapenos and sauté until rice is toasted, about 2-3 additional minutes. Add pressed garlic and sauté 30 seconds.
Pour in the chicken broth, followed by the RO*TEL, Goya Chicken and Tomato Powdered Flavored Bouillon, coriander, cumin, chili powder, oregano, and salt. Mix well.
Bring to a boil then cover with a lid. Reduce heat to low. Simmer 15 minutes, or until water has evaporated and rice is tender. Stir 2-3 times throughout the cooking process and replace the lid.
Once the liquid is evaporated, remove from heat, stir, and add the frozen peas and carrots. Then, cover and let sit off the burner for 10 minutes.
Remove the lid. Add the minced cilantro, juice of one lime, and fluff with a fork until incorporated. Keep the lid off the pot of rice and srve immediately.
Recipe FAQs
Here are all the frequently asked questions readers have asked when making Mexican restaurant rice.
This Mexican red rice recipe makes about 10 servings give or take. I will make this recipe for my family of 4 and then freeze the leftovers for future side dishes.
Spanish rice gets its yellow color from saffron and is on the more tender side. Mexican rice; however, takes on a red color thanks to the tomato sauce, diced tomatoes, and seasonings used inside the rice. It’s also softer in texture.
The top way to ensure you will not have mushy rice is to rinse your rice. After testing this recipe over a dozen times I found that by rinsing the rice it makes all the difference in becoming mushy and also does not take on the bagged rice flavor. You’ll want to place the rice in a fine mesh strainer and rinse under cold water until the water shows clear. This will take 30-60 seconds. DO NOT skip this step!
Arroz Rojo! According to Wikipedia Spanish rice, also known as Mexican rice, red rice, or arroz rojo, is a Mexican side dish or an ingredient in other dishes made from white rice, tomatoes, garlic, onions,
Yes, you can freeze cooked rice. All you will need to do is wait for it to cool to room temperature and then place the rice in a freezer proof container or a freezer bag. Make sure you label the rice and place it in the freezer. The rice will stay good for up to 3 months in the freezer.
Recipe Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this recipe.
- Rinse the Rice – As I wrote about this in my FAQs section, I wanted to reiterate here about the importance of rinsing the rice. This will remove the excess starch from the rice which in result will help it not become a mushy mess.
- Cilantro – I will use my food processor to mince a bunch of cilantro at once. I’ll use half for the rice and the other half for my homemade salsa.
- Chicken & Tomato Flavored Powdered Bouillon – I like to use the GOYA brand. They come in individual packets and each packet measures about 1 tablespoon. If you cannot find this brand simply use 1 tablespoon of the Chicken & Tomato Flavored Powdered Bouillon. Or 1 Chicken & Tomato Flavored Bouillon Cubes.
- Use Gloves – Whenever you are handling jalapeno it is so important to use food safe gloves. Trust me from experience. You will thank me for saving your skin and possibly eyes from hours of burning.
- Covered Pot – To make this Mexican Red Rice recipe, you’ll need a large pot with a lid. The lid is essential during cooking, but once the rice is done and it’s time to let it rest, remove the lid before fluffing. This allows the steam to escape, stopping the cooking process and preventing the rice from becoming soggy. Keeping the lid on after cooking can trap moisture and ruin the texture.
If you make my Mexican style rice, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Mexican Red Rice
Equipment
- Stove Top
- 1 Wooden Spoon
- Large Stock Pot
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 2 cups White Rice rinsed until clear
- 3 tablespoon Grapeseed Oil
- ½ medium Onion diced
- 1 Jalapeno seeded and diced
- 4 Garlic Cloves pressed
- 1 cup Tomato Sauce
- 2 cups Low-Sodium Chicken Broth
- 10 oz. RO*TEL Diced Tomatoes & Green Chilies, Fire Roasted
- 1 packet Goya Chicken and Tomato Powdered Flavored Bouillon
- ½ teaspoon Ground Coriander
- ⅓ teaspoon Ground Cumin
- ½ teaspoon Chili Powder
- ½ teaspoon Oregano
- ½ teaspoon Kosher Salt
- 1 cup Frozen Peas and Carrots Mix
- ¼ cup Cilantro minced
- 1 Lime juiced
Instructions
- Rinse the rice in a fine mesh strainer until the liquid runs clear.
- In a large pot on medium heat, add the oil. Once the oil is hot (about 2-3 minutes), add the rice and onions. Sauté for 3 minutes , mixing often. Then add jalapenos and sauté until rice is toasted, about 2-3 additional minutes. Add pressed garlic and sauté 30 seconds.
- Pour in the tomato sauce, chicken broth, followed by the RO*TEL, Goya Chicken and Tomato Powdered Flavored Bouillon, coriander, cumin, chili powder, oregano, and salt. Mix well.
- Bring to a boil then cover with a lid. Reduce heat to low. Simmer 15 minutes, or until water has evaporated and rice is tender. Stir 2-3 times throughout the cooking process and replace the lid.
- Once the liquid is evaporated, remove from heat, stir, and add the frozen peas and carrots. Then, cover and let sit off the burner for 10 minutes.
- Remove the lid. Add the minced cilantro, juice of one lime, and fluff with a fork until incorporated. Keep the lid off the pot of rice and srve immediately.
Notes
- Rinse the Rice – As I wrote about this in my FAQs section, I wanted to reiterate here about the importance of rinsing the rice. This will remove the excess starch from the rice which in result will help it not become a mushy mess.
- Cilantro – I will use my food processor to mince a bunch of cilantro at once. I’ll use half for the rice and the other half for my homemade salsa.
- Chicken & Tomato Flavored Powdered Bouillon – I like to use the GOYA brand. They come in individual packets and each packet measures about 1 tablespoon. If you cannot find this brand simply use 1 tablespoon of the Chicken & Tomato Flavored Powdered Bouillon. Or 1 Chicken & Tomato Flavored Bouillon Cubes.
- Use Gloves – Whenever you are handling jalapeno it is so important to use food safe gloves. Trust me from experience. You will thank me for saving your skin and possibly eyes from hours of burning.
- Covered Pot – You will need a large pot to be able to make this Mexican Rice recipe. It must have a lid. It’s very important that after the rice is done rest and you go to fluff the rice that you keep the lid off so that the rice can breathe and will stop the cooking process. If you keep the lid on after fluffing you will risk the chance of having soggy rice.
- Freeze Leftovers – Cool to room temperature and then place the rice in a freezer proof container or a freezer bag. Make sure you label the rice and place it in the freezer. The rice will stay good for up to 3 months in the freezer.
Michael LeMaire
Hi, do you add the cup of tomato sauce when you add the Rotel? The step by step instructions don’t mention the tomato sauce. Thanks!
Katie
Michael, yes you are correct. So sorry for that. I just edited the recipe. Thanks for pointing it out!