StewsEasyFree

Mexican Red Rice

Name: Mexican Red Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 Tomato maduro; 0.25 White onion; 2 cloves Garlic; 750 ml Chicken stock; 60 ml Vegetable oil; 1 tsp Salt; 100 g Peas y Carrot; 400 g Rice blanco de grano largo

40 min (10 prep + 30 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 19 Mar 2026

Fluffy rice cooked in tomato broth, the classic Mexican side dish.

About this recipe

Mexican red rice is the quintessential side dish of Mexican home cooking. The rice is first toasted in oil until golden, then simmered in a tomato broth blended with garlic and onion. The result is fluffy, beautifully reddish rice with a comforting flavor that pairs with virtually any dish, from simple pot beans to complex mole poblano. The secret lies in rinsing the rice well to remove starch, toasting it patiently, and respecting cooking times without lifting the lid. Every Mexican household has its own version: some add peas, diced carrots, corn kernels, or fresh cilantro sprigs.

History & Origin

Rice arrived in Mexico during the Manila Galleon trade in the 16th century, brought from the Philippines through the port of Acapulco. It quickly became part of the colonial diet, and Mexican cooks adapted it using local ingredients such as tomatoes, creating what is now known as arroz rojo or Mexican-style rice. During the colonial era, rice was primarily cultivated in Morelos and Veracruz. The method of toasting the rice before cooking it derives from the pilaf technique brought by the Spanish, who in turn inherited it from the Arabs. In fondas and Mexican homes, red rice became an inseparable part of the 'comida corrida' (set lunch) alongside a light soup, a main dish, beans, and agua fresca. Each region has its own variations: in Veracruz they add fried plantain, in the Bajío region they include olives, and in Yucatán white rice with achiote is preferred.

Estimated cost

£5.50

Total cost

£0.92

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

245

Calories

Protein

44g

Carbohydrates

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the rice in a sieve under the chorro of cold water, frotándolo gently with your hands, until the water runs completely clear. This can take 4-5 enjuagues. Drain it well and leave it reposar 10 minutes.
💡 This step is essential for achieving fluffy, non-clumpy rice.
2
Blend the tomatoes, the onion and the garlic with half a cup of the chicken stock until you get a smooth purée. Set aside.
3
Heat the oil in a pot or heavy saucepan over medium heat. Add the rice drained and fry, stirring constantly with a wooden spatula, for 5-7 minutes until the granos they are dorados and suenen como arena to the moverlos.
💡 Keep stirring so it browns evenly without burning.
4
Tilt the pot to remove the excess oil. Pour the purée of tomato on the rice hot (it will bubble vigorously). Mix well and cook over medium heat for 3 minutes, stirring, until the purée absorba parcialmente.
5
Add the resto of the hot chicken stock, the salt and, if you like, the peas and carrot. Increase the heat until it boils, then baja over low heat, cover the pot and cook for 18-20 minutes SIN destapar ni mover.
💡 Resisting the temptation to uncover is key: the steam is what cooks the rice.
6
Remove from the heat and leave to rest tapado 5 minutes more. Uncover and fluff the rice gently with a fork. Serve as a side dish.