Mexican Rice (Arroz Rojo)

Mexican rice in a white bowl with a wooden spoon.

Restaurant-style Mexican Rice recipe is easy to make and the best side dish for all of your favorite Mexican recipes. This recipe makes perfectly seasoned rice in just 30 minutes. Whip up a batch to serve alongside Taco recipes and Carne asada Recipes.

Course Side Dish

Cuisine Mexican

Keyword Rice

Prep Time 10

Cook Time 15

Resting 10

Total Time 35

Servings servings

Calories 213kcal

Author Darcey Olson

Cost $7

Ingredients

2 tbsp olive oil
½ medium onion, chopped
1-2 jalapeno peppers, minced (seeded and deveined)
2 cups basmati rice, rinsed and drained *Note 1
3 cloves garlic
2¾ low sodium, chicken broth
1 14 oz can diced tomatoes, drained *Note 2
1 cup tomato sauce
1 tsp tomato bouillon with chicken flavor *Note 3
½ tsp ground cumin
¼ tsp ground coriander
½ tsp salt

Garnishes (Optional)

chopped cilantro
lime juice

Instructions

PREP THE RICE

Place the rice in a mesh sieve and place under cold running water until the water runs clear. This removes the excess starch. It will take approx. 2-3 minutes. Drain well.

MAKE THE MEXICAN RICE:

Pre-heat the oil in a large dutch oven or pot over medium-high heat. Add the onions, jalapeños (if using) and rice and sauté for approx. 5 minutes until the rice is toasted. Add the garlic and sauté for 30 seconds, until fragrant.
Stir in the remaining ingredients (except for the garnishes) and bring to a boil. Cover and reduce heat to low. Simmer 12-15 minutes, stirring just once at the halfway mark.
Remove from the heat and let sit with the cover still on for 10 minutes.
Add cilantro and lime juice, if desired, and fluff with a fork. Taste and add extra salt, if needed.

Notes

Note 1 - Basmati rice is the best, by far, to use in this recipe. Other varietals won't have the ideal texture.

Note 2 - For an extra kick of flavor, use fire roasted tomatoes or Rotel.

Note 3 - Replace with chicken bouillon, if desired. Although the tomato color and flavor won't be as intense.

Nutrition