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Restaurant style Mexican rice in a white bowl.
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Mexican Rice Recipe (Arroz Rojo)

Learn the secret to making Mexican Rice at home that tastes even better than a restaurant! And it's always perfect: Tender, delicious, never sticky. Whether you are making dinner for the family or feeding 100, this recipe works every time and it tastes exactly the way you want it to! Great with brown rice too!
Course Side Dish
Cuisine Mexican
Keyword rice, tomatoes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 servings
Calories 286kcal
Author Meggan Hill

Ingredients

  • 2 medium vine-ripened tomatoes or 4 Roma tomatoes cored and quartered
  • 1 onion peeled and quartered
  • 1/3 cup vegetable oil
  • 2 cups long-grain white rice
  • 4 cloves garlic minced
  • 2 cups chicken broth or water
  • 1 tablespoon tomato paste or one cube Consomate tomato bouillon
  • Salt
  • minced fresh cilantro or parsley, for garnish (optional)
  • Lime wedges for serving

Instructions

  • Adjust an oven rack to the middle position and preheat oven to 350 degrees.
  • In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
  • In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
  • Stir in garlic until fragrant, about 30 seconds. Stir in tomato mixture, broth or water, tomato paste, and salt to taste (I like 1 1/2 teaspoons). Bring to a boil.
  • Cover (or transfer to a baking dish and cover) and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.
  • Fluff rice with a fork. Fold in cilantro or parsley (if using) and season to taste with salt. Serve with lime wedges.

Video

Notes

Notes:
  1. Long-grain white rice is the traditional choice for this recipe, but I've also tested it with basmati and it works perfectly.
  2. To make this recipe vegetarian, substitute vegetable broth for the chicken broth.
  3. If toasting the rice in a 3-quart saucepan, you'll want to transfer it to a 4-quart or larger oven-proof baking dish for baking.
  4. To make the Mexican Rice in a rice cooker, follow the recipe through Step 4. After bringing the rice to a boil, transfer it to your rice cooker (coated with nonstick spray), close, and cook according to manufacturer instructions. Mine takes 33 minutes on the "White Rice" setting.
  5. To make Mexican Rice for 25 adults, use an 8-quart stock pot, triple the ingredients, and add 10 minutes to the baking time (40 minutes total).
Adapted from The America's Test Kitchen Family Cookbook (Mexican Rice recipe).

Nutrition

Calories: 286kcal