Mexican Rice and Beans

Name: Mexican Rice and Beans (Arroz Rojo)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 (28 oz) can whole peeled tomatoes; 1/4 tsp ground cumin; 1/2 medium white onion; 2 cloves garlic; salt, to taste; 14 oz chicken stock; 2 cups long-grain white rice; 2 tbsp canola oil; 1/2 cup corn kernels, fresh or frozen; 1/2 cup green peas, fresh or frozen; 1/2 cup carrots, diced; 1 whole serrano chile; 1/4 cup fresh cilantro; 1 (15 oz) can black beans, for serving; 2 tbsp crumbled queso fresco, for garnish

This authentic Mexican rice (arroz rojo) is a fluffy, savory side cooked in tomato-garlic broth with corn and peas, served alongside creamy black beans for a complete Mexican meal.

🌍Mexican 🏷️Mexican rice 🏷️Arroz rojo 🏷️Rice and beans 🏷️Side dish Comfort food

🏷️

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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Ingredients

1 (28 oz) can whole peeled tomatoes
1/4 tsp ground cumin
1/2 medium white onion
2 cloves garlic
salt, to taste
14 oz chicken stock
2 cups long-grain white rice
2 tbsp canola oil
1/2 cup corn kernels, fresh or frozen
1/2 cup green peas, fresh or frozen
1/2 cup carrots, diced
1 whole serrano chileoptional
1/4 cup fresh cilantro
1 (15 oz) can black beans, for serving
2 tbsp crumbled queso fresco, for garnishoptional

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Instructions

1
In a blender, combine the canned tomatoes, ground cumin, half an onion, two garlic cloves, salt, and 14 ounces of chicken stock. Blend until smooth to create the cooking liquid.
2
Place the long-grain rice in a fine-mesh strainer. Rinse under cold water, agitating with your hands, until the water runs clear. This removes excess starch and ensures fluffy rice. Drain well.
3
Heat canola oil in a medium pot or Dutch oven over medium heat. Add the drained rice and toast, stirring constantly, for 5-8 minutes until it's lightly golden brown and has a nutty aroma.
4
Carefully pour the blended tomato sauce over the toasted rice. Stir once to combine.
5
Once the liquid begins to simmer, reduce the heat to low. Add the corn, green peas, diced carrots, the whole serrano chile, and cilantro sprigs on top. Do not stir.
6
Cover the pot with a tight-fitting lid and let it simmer on low heat for 12-13 minutes without lifting the lid.
7
After 12-13 minutes, turn off the heat completely. Let the pot stand, still covered, for at least 5-10 minutes to allow the rice to steam and absorb the remaining moisture.
8
Fluff the rice gently with a fork. Serve hot alongside warmed black beans. Garnish the beans with crumbled queso fresco.

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Tips & Notes

Pro tips

Toast the uncooked rice briefly in hot oil before adding broth to enhance flavor and prevent stickiness.
Blend or finely process canned tomatoes with garlic and onion for a smooth, evenly distributed broth—chunky tomatoes can create uneven cooking.
Do not stir the rice once the broth comes to a simmer; let it cook undisturbed so grains stay separate and fluffy.
Add frozen corn and peas in the last 5 minutes of cooking so they stay tender and vibrant.

Substitutions

Canned whole tomatoes → fresh blended tomatoes or tomato sauce (adjust salt and liquid ratio)
Chicken stock → vegetable stock or water (vegetable stock maintains depth of flavor)
Canola oil → vegetable oil or olive oil (note: olive oil adds different flavor profile)
Corn and peas → diced carrots, bell peppers, or zucchini (cook longer-cooking vegetables earlier)

Storage & make-ahead

Store cooked rice and beans in separate airtight containers for up to 4 days; reheat gently in a skillet with a splash of broth to restore moisture.

Common Questions

Why is my Mexican rice mushy or sticky?

Avoid stirring the rice while it cooks—this releases starch and causes mushiness. Use a 1:1.4 rice-to-broth ratio and resist lifting the lid until the liquid is absorbed.

Can I use brown rice or jasmine rice instead of long-grain white rice?

Brown rice requires more liquid and longer cooking (45–50 minutes); jasmine rice will be softer and stickier. Long-grain white rice is traditional and yields the best texture for arroz rojo.

Can I make this ahead of time?

Yes. Store cooked rice and beans separately in airtight containers for up to 4 days. Reheat together gently in a skillet with a splash of broth to restore moisture.