Mexican Red Rice

Name: Mexican Red Rice Recipe with Sazon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbsp oil; 2 cups jasmine rice; 4 cups water; 1 packet sazon seasoning with coriander & annatto; 1 tsp tomato bouillon powder; 2 tsp chicken bouillon powder; 1 serrano pepper

Mexican red rice is a vibrant, fluffy side dish made by toasting jasmine rice and simmering it with tomato bouillon, chicken broth, and sazon seasoning. Its deep red color and savory flavor come from the toasted rice base and layered seasonings.

🌍Mexican 🏷️Mexican rice 🏷️Red rice 🏷️Arroz rojo 🏷️Side dish Jasmine rice

🏷️

🏷️Tomato bouillon

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nopasanadachicagoonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by nopasanadachicago

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nopasanadachicagoonTikTok

Ingredients

2 tbsp oil
2 cups jasmine rice
4 cups water
1 packet sazon seasoning with coriander & annatto
1 tsp tomato bouillon powder
2 tsp chicken bouillon powder
1 serrano pepperoptional

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Instructions

1
In a pot over medium heat, add the oil.
2
Add the rice and stir continuously, toasting it until it turns a golden brown color.
3
Once the rice is toasted, carefully pour in the water.
4
Add the sazon seasoning packet, tomato bouillon powder, and chicken bouillon powder.
5
Stir well to ensure all seasonings are fully incorporated.
6
Add the whole serrano pepper for flavor.
7
Once the mixture begins to bubble, cover the pot with a lid and reduce the heat to the lowest setting.
8
Let the rice cook for 20 minutes. After 20 minutes, turn off the heat.
9
Fluff the rice with a spoon and serve.

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Tips & Notes

Pro tips

Toast the rice in oil over medium heat for 2–3 minutes until it turns golden and smells nutty — this is essential for flavor and texture.
Use both tomato and chicken bouillon powder for depth; one alone won't deliver the full savory complexity.
Keep the serrano pepper whole during cooking if you prefer mild heat, or slice it to release more spice into the rice.
Resist the urge to stir the rice once liquid is added; let it simmer undisturbed so each grain cooks evenly.

Substitutions

Sazon with coriander & annatto → regular sazon or homemade blend of cumin, garlic powder, and paprika (flavor will be slightly different)
Chicken bouillon powder → chicken broth or stock as part of your 4-cup liquid (reduce water accordingly)
Serrano pepper → jalapeño (milder) or Thai chili (spicier)

Storage & make-ahead

Store leftover rice in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet with a splash of water or microwave covered.

Common Questions

Why do you toast the rice before cooking?

Toasting the rice in oil adds a nutty flavor and helps each grain cook separately instead of clumping, resulting in fluffier rice with better texture.

Can I use long-grain rice instead of jasmine?

Yes. Long-grain white rice or basmati work well, though jasmine rice has a slightly softer texture that works best for this dish.

How do I know when the rice is done?

Cook until all liquid is absorbed and rice is tender, about 20 minutes. Test by tasting a grain — it should be soft but not mushy.

What's the purpose of the serrano pepper?

It adds mild heat and fresh pepper flavor. Leave it whole for subtle spice, or mince it for more heat distribution throughout the rice.

Can I make this ahead?

Yes. Store cooled rice in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or microwave with a damp paper towel.