Mexican Red Rice (Arroz Rojo)

Name: Mexican Red Rice (Arroz Rojo) Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 Roma tomatoes; 1/4 white onion; 2 cloves garlic; 1 tbsp tomato bouillon powder; 1 tbsp chicken bouillon powder; 3 cups water, divided; 2 tbsp vegetable oil; 2 cups long-grain white rice; 1 jalapeño pepper (optional)

Mexican red rice (arroz rojo) is a fluffy, tomato-based side dish that gets its signature crimson color and savory depth from tomato and chicken bouillon. This easy recipe uses a blended tomato-garlic base to infuse every grain with authentic flavor.

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

🏷️

🏷️Tomato

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lov.karionTikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by lov.kari

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lov.karionTikTok

Ingredients

2 Roma tomatoes
1/4 white onion
2 cloves garlic
1 tbsp tomato bouillon powder
1 tbsp chicken bouillon powder
3 cups water, divided
2 tbsp vegetable oil
2 cups long-grain white rice
1 jalapeño pepper (optional)optional

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Instructions

1
In a blender, combine the Roma tomatoes, white onion, garlic cloves, tomato bouillon, chicken bouillon, and 1 cup of water.
2
Blend until the mixture is completely smooth.
3
Heat oil in a large skillet or pan over medium heat.
4
Add the long-grain rice and fry, stirring frequently, for about 6 minutes or until the rice is lightly golden brown.
5
Pour the blended tomato sauce through a fine-mesh strainer directly into the pan with the toasted rice.
6
Add the remaining 2 cups of water to the pan and stir everything to combine.
7
Taste the broth and add more chicken bouillon if needed for seasoning.
8
Place the whole jalapeño pepper in the center of the pan for a subtle spicy flavor.
9
Cover the pan with a tight-fitting lid, reduce the heat to the lowest setting, and let it cook for 20 minutes without lifting the lid.
10
After 20 minutes, turn off the heat. Let it rest for a few minutes, then uncover and fluff the rice with a fork before serving.

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Tips & Notes

Pro tips

Toast the uncooked rice in hot oil for 2-3 minutes until it turns translucent at the edges and smells nutty—this prevents mushiness and adds depth.
Blend the tomatoes, onion, and garlic until completely smooth; unblended solids can scorch on the bottom and create uneven flavor.
Use the two-water approach: 1.5 cups to blend with tomatoes, then 1.5 cups fresh water added after toasting rice for cleaner flavor.
Avoid stirring the rice after the liquid comes to a boil; let it steam undisturbed so grains cook evenly and stay fluffy.

Substitutions

Roma tomatoes → canned crushed tomatoes (1 can, about 14 oz, drained)
Vegetable oil → olive oil or butter (note: olive oil adds richness; use less if substituting butter)
Chicken bouillon powder → 1 bouillon cube crushed, or 1 cup chicken broth (reduce added water by 1 cup)

Storage & make-ahead

Store cooled rice in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop with a splash of water or in the microwave covered until warm.

Common Questions

Why is my Mexican red rice mushy?

Mushy rice usually results from using too much water or not draining the rice after toasting. Toast the rice in oil for 2-3 minutes until fragrant, then add liquid carefully and avoid stirring once it simmers.

Can I make Mexican red rice ahead of time?

Yes. Cook the rice fully, let it cool, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water, or in the microwave covered for 1-2 minutes.

What if I don't have tomato bouillon powder?

Use 2 tbsp tomato paste mixed into the blended tomato base as a substitute, or replace both bouillon powders with 3-4 cups low-sodium chicken broth and a pinch of salt.

How do I know when the rice is done?

The rice is done when all liquid is absorbed and grains are tender but not mushy (about 18-20 minutes after bringing to a simmer). Let it rest covered for 5 minutes before serving.

Can I use short-grain or brown rice instead?

Short-grain rice will be softer and may clump; brown rice requires more water and 35-40 minutes cooking time. Long-grain white rice is traditional for the best texture.