Transform Pantry Staples Into Comforting Arroz Rojo

Transform Pantry Staples Into Comforting Arroz Rojo
January 28, 2026

Arroz rojo, or 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 chicken bouillon—transform into something far greater than the sum of their parts. Toasted rice absorbs the blended tomato base as it simmers, resulting in 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)

Mexican Rice (Arroz Rojo)

Miguel Guerrero

Servings

5-6 cups rice

Category

Traditional

Ingredients

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    • 2 large Roma tomatoes, quartered

    • ¼ white onion

    • 1 serrano chile (stem removed), optional

    • ½ tbsp chicken bouillon powder

    • ½ tbsp tomato bouillon powder, optional

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    • 2 tbsp white onion, diced

    • 1 tbsp neutral oil

    • 2 cups basmati or jasmine rice, unwashed

    • Salt, as needed

    Directions

    1. Add the quartered tomatoes, ¼ white onion, serrano chile, chicken bouillon powder, tomato bouillon powder (if using), and 1 cup water to a blender. Blend until completely smooth and set aside.

    2. Heat the oil in a medium pot over medium heat. Add the diced 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.

    3. Measure your blended salsa, and add water if needed to reach a total of 4 ½ cups of liquid. Pour the liquid carefully into the pot. Taste and adjust salt as needed.

    4. Bring the rice to a low 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.

    5. 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 with a fork and serve warm.

    2 comments

    MASIENDA |

    Hi Monica! Brown rice will need a bit more liquid and a longer cook time. For 2 cups of brown rice, increase the total liquid to about 5 cups and simmer covered on low for 40–50 minutes, then let it rest for 10 minutes before fluffing. Hope that helps! :)

    MONICA |

    How would you adjust this recipe for brown rice? Adjust the water amount or other modifications? Thank you.

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