Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Arroz Rojo (Mexican Rice)
Fluffy tomato-tinted rice toasted in oil and simmered with aromatics.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Toast the Rice: Rinse the rice, then fry it in the oil over medium heat until the grains turn golden and smell nutty.
- 2
Blend the Base: Blend the tomatoes, onion, and garlic into a smooth purée.
- 3
Fry the Purée: Pour the tomato purée into the rice and cook for 2 minutes until it darkens.
- 4
Simmer: Add the stock and optional vegetables, bring to a boil, then cover and reduce to low.
- 5
Cook: Simmer covered for 18-20 minutes until the liquid is absorbed and the rice is tender.
- 6
Fluff: Rest off the heat 5 minutes, then fluff with a fork and serve.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving880
Calories
50 g
Protein
88 g
Carbs
36 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Arroz rojo, the red rice found on Mexican tables and in restaurants everywhere, is a sopa seca or dry soup, where rice is toasted in fat then simmered in a tomato broth until fluffy. The technique of frying the raw rice first arrived with the Spanish, who brought rice from their own Moorish-influenced cooking, and it became a daily staple across Mexico. Done right, the grains stay separate and tender, tinted red and savory from the tomato.
Listahan note
This version toasts the rice until nutty before simmering it in a blended tomato broth, the key to fluffy, separate grains instead of a sticky clump.
Technique cues
- Toast the dry rice in oil until it turns chalky-white and smells nutty before adding any liquid, which keeps the grains separate.
- Blend the tomato, onion, and garlic into the measured broth so the rice cooks in seasoned liquid rather than getting watered down.
- Let the rice steam off the heat, covered and undisturbed, then fluff with a fork so it does not turn gummy.
Kitchen flow
- Parallel prep
- Blend the tomato broth while the rice toasts so the liquid is ready the moment the grains are nutty.
- Make-ahead
- Cook the rice ahead and reheat, since it holds well and reheats with a splash of broth.
- Leftover move
- Stir leftover rice into a quick soup, fold into burritos, or pan-fry into a simple fried rice.
- Cleanup rhythm
- Toast and simmer in one lidded pot, and rinse the blender right after pouring in the broth.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
long-grain white rice
main ingredient
Purpose: Long-grain rice toasts well and stays fluffy and separate, ideal for the dry-soup technique.
Handling: Rinse to remove surface starch, drain well, then toast in oil.
Adaptation: Medium-grain works but yields a softer texture; avoid sticky short-grain.
tomatoes
color and flavor base
Purpose: Tomato gives arroz rojo its name, red color, and savory-sweet backbone.
Handling: Blend fresh tomatoes with onion and garlic, or use a little tomato paste plus broth.
Adaptation: Canned tomato or a spoon of tomato paste with broth for convenience.
chicken broth
cooking liquid
Purpose: Savory broth cooks the rice with far more flavor than plain water.
Handling: Combine with the blended tomato to the correct rice-to-liquid ratio.
Adaptation: Vegetable broth for a meat-free version, or water with a bouillon cube.
white onion
aromatic
Purpose: Onion blended into the broth adds savory depth throughout the rice.
Handling: Blend into the tomato broth.
Adaptation: Yellow onion works just as well.
garlic
aromatic
Purpose: Garlic rounds out the savory broth.
Handling: Blend into the tomato broth with the onion.
Adaptation: Granulated garlic in a pinch.
oil
toasting fat
Purpose: Fat is essential for toasting the rice to that nutty, grain-separating stage.
Handling: Heat in the pan before adding the rinsed, dried rice.
Adaptation: A little lard adds traditional flavor; any neutral oil works.
Technique notes
- Stir peas, carrots, or corn in toward the end for the classic restaurant-style vegetable flecks.
- Resist lifting the lid while it steams, since escaping steam leaves the top grains undercooked.
- Fluff with a fork rather than a spoon to keep the grains separate and airy.
Ingredient swaps
- Vegetarian direction
- Use vegetable broth in place of chicken broth for a fully plant-based side.
- Gluten-free direction
- Rice is naturally gluten-free; just confirm your broth or bouillon has no wheat.
- Lower-sodium direction
- Use low-sodium broth and season lightly with salt at the end to taste.
Serve alongside
- Frijoles Refritos (Refried Beans)
- Barbacoa or Carne Asada
- grilled chicken with salsa verde
- sliced avocado
- agua fresca de horchata
- hibiscus agua fresca
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked rice for up to four days in an airtight container.
- Reheat with a splash of broth or water, covered, to steam it back to fluffy.
- Freeze for up to two months and reheat from frozen with a little added liquid.
Equipment
- heavy lidded saucepan or pot
- blender for the tomato broth
- fork for fluffing
- fine-mesh strainer for rinsing rice
Make this household-aware
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