This arroz mexicano is the kind of side that quietly steals the show — fluffy, tomato-forward rice with a toasty, slightly nutty scent and a clean, bright finish. I make it for weeknight tacos, Sunday dinners, and when friends ask for “that rice” after a meal; it’s consistently easy and forgiving. While testing this version I learned that toasting the rice and straining the tomato puree are the two small steps that lift it from good to restaurant-level.
Why Make This Recipe
- Big flavor with simple pantry ingredients — tomatoes, garlic, onion, and stock do all the work.
- Fast and reliable: about 30 minutes from start to finish, easy enough for weeknights.
- Naturally gluten-free and dairy-free (see variations for other swaps).
- Great for feeding a crowd and holds its texture well for leftovers.
- Personal note: I love this recipe because the rice gets a light toasted aroma that pairs with everything — it’s the first thing guests compliment at potlucks and pairs beautifully with zucchini rolls when you want a veggie-forward plate.
Recipe Overview
- Prep time: 10 minutes (including blending tomatoes)
- Cook time: 20 minutes (plus 10 minutes resting)
- Total time: 40 minutes
- Servings: 4–6 as a side
- Difficulty: Easy
- Method: Sauté (toasting) the rice, add a strained tomato-broth puree, simmer gently covered, rest, then fluff.
My Experience Making This Recipe
I tested this rice multiple times with both canned tomato sauce and fresh Roma tomatoes. Toasting the rice in oil until it turns pale gold and straining the tomato mixture removed bitterness and produced a cleaner, brighter color. The version below balances stovetop technique with forgiving water ratios I trust.
How to Make Best Mexican Rice: Easy, Flavor-Packed Arroz Mexicano You’ll Make Again and Again
Start by rinsing 1 1/2 cups long-grain white rice until the water runs nearly clear to remove excess starch. Heat 2 tablespoons neutral oil in a medium heavy-bottomed saucepan over medium heat, then add the rice and toast, stirring, for 4–6 minutes until the grains smell toasty and look translucent at the edges. Meanwhile blend 2 medium Roma tomatoes (or 8 oz canned tomato sauce), 1/4 white onion, 2 garlic cloves, and 1 cup low-sodium chicken or vegetable broth until smooth; strain the puree through a fine-mesh sieve to remove seeds and pulp for a silky sauce. Add 2 1/4 cups total liquid (the strained tomato puree plus extra broth or water to reach 2 1/4 cups), 1 teaspoon salt, and 1/2 teaspoon ground cumin to the rice, bring to a boil, then immediately reduce to the lowest simmer, cover tightly, and cook for 18 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes before fluffing gently with a fork.
Ingredients (tested):
- 1 1/2 cups long-grain white rice, rinsed
- 2 tbsp vegetable oil or light olive oil
- 2 medium Roma tomatoes (or 8 oz canned tomato sauce)
- 1/4 small white onion
- 2 garlic cloves
- 2 1/4 cups low-sodium chicken or vegetable broth (use extra broth if you use canned tomatoes)
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp ground cumin
- 1/4 cup frozen peas or diced carrots (optional, add at the end)
- Fresh cilantro and lime wedges for serving (optional)
Equipment recommendations: 2-quart heavy-bottomed saucepan with a snug lid, blender or food processor, fine-mesh sieve, and a fork for fluffing.
Expert Tips for Success
- Toast the rice until it’s pale golden — this adds nutty flavor and keeps grains separate. Avoid browning it too dark.
- Strain your tomato puree to avoid seeds and gritty texture; I use a fine-mesh sieve and press with the back of a spoon.
- Use a heavy-bottomed pan and the lowest consistent heat when simmering to prevent scorching; if your burner runs hot, remove it from direct flame and use a diffuser.
- Do not lift the lid while the rice cooks — that steals steam and leads to undercooked grains. Wait for the full 18 minutes, then rest 10 minutes off heat.
- If using a rice cooker or Instant Pot, follow a 1:1.25 rice-to-liquid ratio for white rice and use the “white rice” setting; for Instant Pot, cook on high pressure 6 minutes and natural release 10 minutes. (Also works well with grilled shrimp recipes like Blackstone shrimp when you want surf-and-turf vibes.)
How to Serve Best Mexican Rice: Easy, Flavor-Packed Arroz Mexicano You’ll Make Again and Again
- Classic: Serve alongside carne asada, pollo asado, or carne guisada for a traditional plate.
- Tex-Mex bowls: Layer rice with black beans, avocado, salsa, and shredded cheese for a quick meal.
- Family-style: Spoon into a warm bowl and garnish with chopped cilantro, a squeeze of lime, and crumbled cotija. Pair it with a crisp salad or pasta like this Italian pasta salad at barbecues.
- Presentation tip: Use a small bowl to mold individual servings for a neat, restaurant-style look.
Storage and Reheating Guide
- Refrigeration: Cool to room temperature within 1 hour, transfer to an airtight container, and refrigerate up to 4 days.
- Freezing: Spread on a sheet tray to cool, then portion into freezer bags or airtight containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating (stovetop): Warm 1–2 cups rice in a saucepan over low heat with 1–2 tablespoons water or broth, covered, stirring once until heated through.
- Reheating (microwave): Place rice in a microwave-safe bowl, sprinkle 1–2 tablespoons water, cover with a microwave-safe lid or damp paper towel, and heat on high in 60-second bursts, fluffing between bursts until hot.
Recipe Variations
- Brown rice: Use 1 1/2 cups long-grain brown rice with 2 3/4 to 3 cups liquid; simmer 40–45 minutes and rest 10 minutes.
- Vegetarian/vegan: Use vegetable broth instead of chicken broth (already dairy-free).
- Smoky chipotle: Add 1 minced chipotle in adobo to the tomato puree for smoky heat.
- Cilantro-lime rice twist: Stir in 2 tablespoons chopped cilantro and the juice of 1 lime after resting. For more make-ahead side ideas, try pairing with this creamy broccoli-cheddar soup for a comforting meal.
Nutritional Highlights
- This recipe is moderate in calories and carbohydrates — a good source of energy as a meal accompaniment.
- Tomatoes add vitamin C and lycopene; using mixed veggies adds fiber and micronutrients.
- Allergen information: naturally gluten-free and dairy-free; check broth labels if strict about gluten.
- Portion guidance: plan about 1/2 to 3/4 cup cooked rice per person as a side, 1 to 1 1/2 cups as a main component in bowls.
Troubleshooting Common Issues
- Mushy rice: You likely used too much liquid or lifted the lid too often. Next time reduce liquid by 1/4 cup and avoid stirring.
- Rice undercooked or crunchy: You may have simmered too low or not long enough; add 2–4 tablespoons hot broth, cover, and cook 3–5 more minutes.
- Burnt bottom: Heat was too high or pan too thin. Transfer the undamaged rice immediately to a new pot and finish with a splash of warm broth to rescue the batch.
Frequently Asked Questions
Q: Can I make this in a rice cooker?
A: Yes. Rinse the rice, brown it briefly in a skillet if you want that toasted flavor, then add to the rice cooker with 1 1/4 to 1 1/3 cups liquid per cup of white rice (use the blended, strained tomato + broth to reach the correct total). Use the regular white rice setting and let it rest in the cooker for 10 minutes after it finishes.
Q: Why do you strain the tomato puree?
A: Straining removes seeds and fibrous bits that can make the texture grainy or slightly bitter; it also gives the rice a smoother, more vibrant color. Press the puree through a fine-mesh sieve with a spatula for best results.
Q: Can I add vegetables like peas or carrots?
A: Yes — add frozen peas or small diced carrots in the last 2–3 minutes of cooking or fold in after the rice rests. Avoid adding large, raw vegetables at the start since they alter the liquid absorption and cook time.
Q: How do I adjust seasoning for salty broth?
A: Use low-sodium or no-salt broth and add salt at the end to taste. If using standard broth, reduce the added salt to 1/2 teaspoon and adjust after resting.
Conclusion
If you want a tried-and-true arroz rojo packed with flavor and simple technique, this recipe is a keeper — reliable for everyday meals and easy to scale for gatherings. For another classic reference and to compare flavor profiles, see this well-loved version: Arroz Rojo – BEST Mexican Red Rice Recipe.
Arroz Mexicano
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Gluten-Free, Dairy-Free
Description
A fluffy, tomato-forward rice that pairs perfectly with tacos and other dishes, featuring a toasty, nutty aroma.
Ingredients
- 1 1/2 cups long-grain white rice, rinsed
- 2 tbsp vegetable oil or light olive oil
- 2 medium Roma tomatoes (or 8 oz canned tomato sauce)
- 1/4 small white onion
- 2 garlic cloves
- 2 1/4 cups low-sodium chicken or vegetable broth
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp ground cumin
- 1/4 cup frozen peas or diced carrots (optional, add at the end)
- Fresh cilantro and lime wedges for serving (optional)
Instructions
- Rinse the rice until the water runs nearly clear.
- Heat vegetable oil in a medium heavy-bottomed saucepan over medium heat and toast the rice for 4-6 minutes until translucent at the edges.
- Blend tomatoes, onion, garlic, and broth until smooth, then strain the puree through a fine-mesh sieve.
- Add the strained tomato puree, water, salt, and cumin to the toasted rice.
- Bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes before fluffing with a fork.
Notes
For a smoky flavor, add minced chipotle in adobo to the tomato puree. Can be served with various main dishes or in Tex-Mex bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sauté, Simmer
- Cuisine: Mexican