Make a Pot of Classic Mexican Rice

January 27, 2026

Mexican rice is one of those comforting staples that shows up at the table again and again for a reason. A few simple, inexpensive ingredients—rice, tomatoes, onion, and broth—transform into something far greater than the sum of their parts. Toasted rice absorbs the blended tomato base as it simmers, creating fluffy, savory grains with deep flavor in every bite. It’s the kind of quietly magical dish that anchors a meal, stretches what you have, and always feels like home.

Serve with frijoles de la olla, your favorite guisado, mole, enchiladas, chiles rellenos, and more.

Mexican Rice (Arroz Rojo)

Miguel Guerrero

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Author

Miguel Guerrero

Ingredients

For the Salsa

2 large Roma tomatoes, quartered
¼ white onion
1 serrano chile (stem removed), optional
½ tbsp chicken bouillon
½ tbsp tomato bouillon, optional
1 cup water

For the Rice

2 tbsp white onion, roughly chopped
1 tbsp neutral oil
2 cups basmati or jasmine rice, unwashed
Water, as needed

Directions

Add the tomatoes, white onion, serrano chile, chicken bouillon, tomato bouillon, and water to a blender. Blend until completely smooth and set aside.
Heat the oil in a medium pot over medium heat. Add the chopped onion and cook until translucent, about 2 minutes. Add the unwashed rice and cook, stirring constantly, for 3–5 minutes until the grains are lightly golden and smell nutty.
Carefully pour the blended salsa into the pot. You want a total of 4½ cups of liquid in the pot. If the blended salsa measures about 3 cups, add 1½ cups water to reach the correct amount.
Bring the rice to a gentle simmer, then cover and reduce the heat to low. Cook for 15–20 minutes, until the liquid is absorbed and small steam holes appear on the surface.
Remove from heat and give the rice one gentle stir. Cover and let rest for 10 minutes. If a thin layer sticks to the bottom, it will release naturally after resting. Fluff gently and serve warm.

Make a Pot of Classic Mexican Rice

Make a Pot of Classic Mexican Rice

Mexican Rice (Arroz Rojo)

Category

Author

Ingredients

For the Salsa

For the Rice

Directions

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