Classic Mexican Rice (Arroz Rojo) Recipe

This easy Mexican rice recipe is perfect for your next meal or fiesta. The rice comes out tender and full of flavor, uses only simple pantry ingredients, and is ready in about 30 minutes. It’s so straightforward and delicious you may never order Mexican rice again.

Rice brings back memories of my childhood — we had it several times a week. My grandmother’s rice pilaf has long been a family favorite, and I also make coconut rice often. I’m a big fan of garlic, so Peruvian-style rice appeals to me as well.

But when I want Mexican food, I want authentic Mexican rice. After a lot of testing, I developed a version that rivals restaurant rice: fluffy, well-seasoned, and reliably tender. My kids devour it alongside tacos or enchiladas, and when I serve it as a burrito-bowl base it’s every bit as good as cilantro-lime rice — and I often prefer it.

Why you’ll love this recipe:

• Tender, flavorful Mexican rice that turns out perfectly every time.
• No rinsing or soaking required — toasting the rice in oil prevents it from getting sticky.
• Simple, gluten-free side dish that also works as a base for burrito bowls, taco bowls, or a burrito filling.

Recipe ingredients

This recipe uses a handful of common pantry items you likely already have on hand.

Ingredient notes

• Rice: Long-grain white rice is traditional and gives the best texture. You can use brown rice, but you will need to increase the cooking liquid and the cooking time according to package instructions.
• Oil: Any neutral oil works; avocado oil is a great choice. The oil is important for toasting the rice and keeping the grains separate.
• Garlic: Fresh minced garlic adds the best flavor. If you don’t have fresh garlic, substitute 1/2 teaspoon garlic powder.
• Cumin: Ground cumin provides a warm, slightly smoky flavor and helps give the rice its classic character.
• Tomato paste: I prefer tomato paste to sauce for its concentrated umami and color. It yields a deeper flavor with less moisture.

How to make Mexican rice

Follow these simple steps for perfectly cooked Mexican rice. A key tip: do not lift the lid while the rice cooks — lifting releases steam and lowers the temperature, which can affect the final texture.

Quick overview:

1. Heat oil in a medium saucepan over medium heat and add the rice. Toast, stirring frequently, until the rice turns light golden (about 3–4 minutes).
2. Add the minced garlic and ground cumin; cook for about 30 seconds until fragrant.
3. Stir in the tomato paste, water, and salt. Bring the mixture to a boil.
4. Reduce heat to low, cover, and simmer for about 20 minutes or until the liquid is absorbed.
5. Remove from heat, fluff the rice with a fork, cover, and let rest for 10 minutes to steam through. Garnish with cilantro if desired and serve.

FAQs

Serving suggestions

Here are a few ways to enjoy this Mexican rice:

• Serve as a side with fish tacos or chicken enchiladas.
• Use as the base for burrito bowls topped with protein, beans, avocado, and salsa.
• Mix with black beans and shredded chicken for a hearty burrito filling.

Recipe tips

• Pro tip: Keep the lid on while the rice cooks. Avoid lifting it until the resting time is nearly complete so the rice steams evenly.
• Toasting the rice in oil is the best way to prevent stickiness — I don’t rinse the rice for this method.
• Substitute chicken or vegetable stock for the water to boost flavor.
• Store leftover rice in an airtight container in the refrigerator for up to 5 days. Reheat gently with a splash of water or stock to restore moisture.

More Mexican recipes you’ll love:

• Homemade guacamole
• Mexican corn salad
• Refried beans
• Shrimp ceviche with mango and avocado salsa
• Sweet potato, black bean, and corn enchiladas

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.