Mexican red rice

Ingredients

• 555 g (3 cups)long-grain rice (Mexican rice, basmati or jasmine)
• 454 g (1 lb; about 3 medium)ripe tomatoes
• 1 mediumwhite onion, cut into chunks
• 2garlic cloves
• 830 ml (3½ cups)homemade chicken stock (or Knorr Suiza mixed with water)
• 120 ml (½ cup)olive or sunflower oil (see notes)
• as neededsalt

Instructions

1. 1

   Wash and dry

   Wash the rice thoroughly, spread it out on a flat plate and leave it until completely dry.

2. 2

   Add vegetables

   Put the chopped tomatoes, onion and garlic in a blender.

3. 3

   Blend the sauce

   Add about 475 ml (2 cups) of the chicken stock and blend until smooth.

4. 4

   Toast the rice

   Heat the oil in a casserole and fry the rice until it takes on a toasted colour.

5. 5

   Add the sauce

   Spoon out any excess oil, then immediately pour in the tomato sauce.

6. 6

   Add the stock

   Pour in the remaining stock and adjust the salt if needed.

7. 7

   Bring to boil

   Bring the mixture to the boil, cover the casserole and turn the heat down.

8. 8

   Cook the rice

   Cook without stirring for 16–18 minutes, or until the rice is thoroughly cooked.

9. 9

   Leave to rest

   Remove the casserole from the heat and leave the rice to rest for 5 minutes.

10. 10

    Fluff gently

    Use a fork to fluff the rice gently, mixing in the tomato sauce that collected on top during cooking.

11. 11

    Serve the rice

    Serve with your favourite dishes.

What is Mexican red rice?

Mexican red rice, often called arroz rojo, is a rice side dish coloured and flavoured with a tomato-based sauce. It is a familiar feature of Mexican home cooking, served alongside a range of everyday meals.

Here, the rice is toasted before it simmers with blended tomato, onion, garlic and chicken stock. That sequence builds savoury flavour while helping the grains cook up fluffy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 277 calories, 6g protein, 48g carbs, 6g fat.

The rice supplies most of the carbohydrates, while the oil accounts for much of the fat; the chicken stock contributes some protein, with the exact amount depending on the stock used. Pair a serving with beans, chicken or another protein and vegetables to make a balanced plate.

Choosing the rice

Long grain: Mexican rice is the recipe’s first choice, with basmati or jasmine offered as alternatives. Each can work, though the finished aroma and texture may vary slightly.

Rinsing: Wash the rice thoroughly, then let it dry completely before frying. Dry grains are easier to toast rather than steam in the pan.

Blend a smooth sauce

Tomatoes: Use ripe tomatoes and cut them into chunks so they blend readily with the onion and garlic. Blend with about 475 ml (2 cups) of stock to make a pourable sauce.

Stock: The recipe adds the rest of the 830 ml (3½ cups) after the tomato mixture goes into the casserole. Taste before adding salt, especially if your stock or stock seasoning is already salty.

Toast before simmering

Even coating: Heat the oil in the casserole and fry the dried rice until it looks toasted. Stir or move the grains around as needed so they colour evenly.

Excess oil: Spoon out the extra oil before adding the sauce, as directed. Pour the sauce in straight away to move smoothly from frying to simmering.

Cook without stirring

Gentle heat: Once the mixture boils, cover the casserole and turn the heat down. Keep it at a low simmer so the rice can absorb the liquid without catching on the base.

Doneness: Cook for 16–18 minutes without mixing. The grains should be cooked through; if they need more time, keep the lid on and check again shortly.

Rest and fluff

Resting: Leave the casserole off the heat for 5 minutes after cooking. This gives the rice a little time to settle before serving.

Finishing: Fluff gently with a fork, folding the tomato sauce that has gathered on top through the rice. Avoid vigorous mixing, which can break up the grains.

What to serve with it

Pairings: Serve the rice with beans, grilled chicken, meat or vegetables, or add it to a plate of other favourite Mexican-inspired dishes. Its tomato and garlic flavour works well alongside both mild and boldly seasoned mains.

Balance: For a more rounded plate, pair a serving with a protein-rich main and vegetables or beans. The rice is substantial enough to work as a side without needing additional sauce.

Recipe notes & tips

• Let the washed rice dry completely before it goes into the hot oil.
• Blend the tomato, onion and garlic until the sauce is smooth.
• Taste the stock before salting the rice mixture.
• Keep the casserole covered and avoid stirring while the rice cooks.
• Use a fork to fluff the finished rice gently rather than mashing the grains.

Variations

• Use basmati: Swap in basmati rice for a fragrant alternative.
• Try jasmine: Choose jasmine rice for a softer, aromatic result.
• Use sunflower oil: Replace the olive oil with sunflower oil as listed.
• Use seasoned stock: Mix Knorr Suiza with water in place of homemade chicken stock.
• Serve with beans: Pair the rice with beans for a heartier plate.

Common mistakes to avoid

• Wet rice: It can steam instead of toast; dry it completely after washing.
• Uneven toasting: Some grains may darken too much; move the rice around as it fries.
• Too much oil: The dish can feel greasy; spoon out the excess before adding the sauce.
• Stirring during cooking: The grains may break or turn sticky; leave the covered rice undisturbed.
• Skipping the rest: The rice may be harder to fluff; leave it off the heat for 5 minutes.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3–4 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions