Arroz Rojo (Mexican Red Rice) Recipe -
Arroz Rojo (Mexican Red Rice) Recipe
  • READY IN 50 mins

Arroz Rojo (Mexican Red Rice)

Recipe by  

"Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    50 mins


  1. Grate tomatoes into a bowl using a box grater; discard tomato skins.
  2. Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
  3. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
  4. Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
  5. Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2012

This was very good and very easy. I made enough for 45 people and everyone enjoyed it. My only change - My altered servings called for many many Roma tomatoes, peeled. I drained a #10 can of diced tomatoes and it worked perfectly.

Most Helpful Critical Review
Jun 17, 2013

This looked pretty in the dish but turned out dry when served at a Mexican-themed party. Not sure what I would do differently next time....

Jan 18, 2013

I'm glad I picked this recipe in a hurry last night. I usually will not choose recipes that have not been highly rated by many people and choosing a recipe with only 1 rating is not normal for me. So I had to give this recipe a review. The rice turned like a classic Mexican rice. I didn't have enough fresh tomatoes so I puréed a 12 oz can and used about 3/4 of the can. I also added a little extra cilantro and next time I will also add green chiles. This one is a keeper.

May 10, 2015

I haven’t made Mexican rice in awhile, so maybe my memory is foggy, but I’m not sure I’ve ever made a Mexican rice recipe quite this good. Rather than trying to grate a tomato, I simply blanched it which made the peel come off easily, then just chopped it up very fine. Scaling this down to two servings meant I had to improvise on the tomato sauce – I wasn’t about to open a can for a mere tablespoon or two. For those who might find themselves in the same situation, I used half the measurement in tomato paste and water instead and it obviously worked out great because this was simply delicious. Worth seriously considering for your go-to Mexican rice side dish.

Feb 16, 2014

I love this! I've used it so many times! For those of you wondering, the Roma's equal about 1/2 a cup. If you use crushed tomatoes, drain then, and strain them they work perfectly! I live in a seven person family, three of the kids barely eat anything (especially green things and veggies) but they love this!

Feb 26, 2013

So so good. Thank you for sharing.

Mar 06, 2015

This recipe was easy to create and loved by my whole family. I really like using fresh ingredients. I used 2 medium jalapeños, 3 sprigs of cilantro and one extra Roma tomato. Otherwise, I stuck to the recipe. The rice was pleasingly "hot" and very tasty. I highly recommend!!

May 05, 2015

I've tried a few Mexican red rice recipes and this has been my favorite by far. I followed the recipe exactly as written. It was amazing. I wanted to eat the whole pot. =)


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  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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