Authentic Mexican Red Rice Recipe: Fluffy, Flavorful Arroz Roja

Head to flavor town with every bite of this Mexican Red Rice. This vibrant, easy-to-make side brings color and bright tomato flavor to any meal. It combines sautéed onions, garlic and jalapeños with tomato paste and diced tomatoes for a balanced, slightly tangy rice that pairs well with tacos, enchiladas, burrito bowls and grilled proteins.

Pan of Mexican Red rice with a spoon full and text overlay.

This rice works as a simple side or as the base of a complete meal. Turn it into a burrito bowl with black beans, corn and avocado, serve it alongside refried beans and melted cheese, or add it to taco or enchilada night for a tasty twist. It’s excellent with carnitas, sheet pan fajitas, homemade salsa or shrimp ceviche. The heat level is mild to medium—just enough to add character without overwhelming the dish.

🍅 Ingredients:

Canola oil – or another neutral cooking oil
Veggies – diced onion, jalapeño(s), minced garlic, and a can of Rotel (undrained) or chopped tomatoes
Seasonings – tomato paste, cumin, creole seasoning (or your favorite spice blend), fresh cilantro
Rice – jasmine, basmati or any long-grain white rice
Liquid – water (or substitute chicken/vegetable broth)
Lime juice – fresh, for finishing

For exact measurements, see the printable recipe card at the end of the post.

Substitutions and Variations

Add a protein for a one-pan meal: grilled shrimp, chicken or steak all work well.
Use fresh tomatoes or pico de gallo instead of canned Rotel for a fresher flavor.
Add diced red and green bell peppers for more color and crunch.
Swap water for chicken or vegetable broth, or add a teaspoon of bouillon for extra depth.
Use dried herbs if fresh aren’t available, though fresh cilantro brightens the finished dish.
Increase jalapeño, chili powder, or use a spicier seasoning to boost heat and flavor.
To make a low-carb version, substitute finely riced cauliflower and omit the water; cauliflower rice cooks in about 5 minutes.

🔪 Instructions:

Sauté in a pan the garlic, onion and peppers.

Step 1: Heat oil in a large skillet over medium-high heat. Sauté diced onion, jalapeño and garlic until the onion is soft, tender and lightly golden, about 8–10 minutes.

Adding in the spices and tomato paste to the onion mixture.

Step 2: Stir in the tomato paste, cumin and creole seasoning. Cook briefly until the mixture is well combined and fragrant.

Four steps shown here including adding the rice and rotel to the mixture.

Step 3: Add the uncooked rice, then pour in the water and the can of Rotel (undrained). Stir to combine.

Bringing all ingredients to a boil and then a simmer in a pot.

Step 4: Bring to a simmer over medium-high heat. Reduce the heat to low, cover and cook about 30 minutes, or until the liquid is fully absorbed and the rice is tender.

Pro tip: Rinse the rice before cooking to remove excess starch and help produce fluffy grains.

Step 5: Remove from heat, fluff the rice with a fork and let it rest briefly. Finish with a squeeze of fresh lime juice, chopped cilantro and salt to taste. Serve warm.

Pan of cooked Mexican Red Rice ready to serve and eat.

Fun Fact

Spanish rice vs. Mexican rice: These terms are often used interchangeably today, though traditionally Spanish rice (sometimes made with saffron) can be firmer and uses different seasonings than the tomato-based rice commonly served in Mexican restaurants.

Recipe FAQs

How do you store Mexican Red Rice?

Store leftovers in an airtight container in the refrigerator for 4–5 days.

Can this rice be frozen?

Yes. Cool completely, then transfer to a freezer-safe bag or container. Thaw overnight or reheat from frozen in the microwave or on the stovetop until heated through.

Can I use brown rice?

You can. Use a long-grain brown rice and allow extra cooking time and liquid as brown rice takes longer to cook than white rice.

More Mexican Inspired Dishes

Mexican Lasagna Recipe
Grilled Mexican Street Corn
Mexican Ceviche Recipe
Taqueria Style Pickled Jalapeños and Carrots

If you try this Mexican Red Rice, please leave a star rating and share your feedback in the comments below.

5 from 1 vote

Created by: Stefanie

Mexican Red Rice

Course: Side Dish

Cuisine: American, Mexican

Prep Time: 10 minutes

Cook Time: 15 minutes (simmering time approx. 30 minutes total)

Total Time: 25–30 minutes

This flavorful Mexican rice is a bright, tomato-forward side that complements many Mexican-inspired meals.

Ingredients

1 tablespoon canola oil (or preferred cooking oil)
½ large yellow onion, diced (about 1 cup)
1–2 fresh jalapeños, diced
2–3 cloves garlic, minced
2–3 teaspoons creole seasoning
¾ teaspoon cumin
¼ cup tomato paste
1½ cups jasmine or long-grain rice
2½ cups water (or broth)
1 (15 oz) can Rotel tomatoes (undrained)
Juice of 1 lime
Fresh chopped cilantro for garnish

Instructions

Heat oil in a large skillet over medium heat. Sauté diced onion, jalapeño and garlic until the onion is soft and translucent, about 8–10 minutes.
Mix in tomato paste, cumin and creole seasoning until combined.
Stir in the rice, then add the water and the undrained can of Rotel. Stir to combine.
Bring to a simmer, reduce heat to low, cover and cook about 30 minutes or until the liquid is absorbed and the rice is tender.
Remove from heat, fluff with a fork, then garnish with fresh lime juice and chopped cilantro. Season with salt if needed.

Notes

Add grilled shrimp, chicken or steak to make this a full one-pan meal.
Fresh tomatoes or pico de gallo can replace Rotel for a fresher finish.
Use broth instead of water for extra flavor or add a teaspoon of bouillon.
Fresh herbs brighten the dish, but dried can be used in a pinch.
Increase jalapeño, chili powder or seasoning for extra heat.
To make cauliflower rice, substitute finely riced cauliflower and omit the water; cook about 5 minutes.

Nutrition

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