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Mexican Red Rice (Arroz Rojo)

Mexican Red Rice (Arroz Rojo)

By Hisham Ali HassanSeptember 3, 2025

  • Makes
    4-6 servings
  • Cook Time
    1 hour

Mexican red rice, or arroz rojo, gets its color, flavor and aroma from tomatoes pureed with garlic and onion. The cooking liquid is commonly chicken broth, which adds savoriness and depth. Light, separate, almost airy grains define arroz rojo. This texture is achieved by rinsing long-grain white rice to remove excess starch, then toasting it in oil. We found it also is essential to cook the tomato puree on its own for a couple of minutes before adding the rice and broth. Doing so takes the raw, harsh edge off the aromatics and slightly concentrates the tomato flavor. Arroz rojo pairs well with just about any Mexican or Mexican-inspired dish, from carnitas to enchiladas to borracho beans.

Tip

Don’t shortcut the draining of the rice after rinsing. Allow the grains to stand in the strainer for about 10 minutes, and give them a few shakes to remove as much moisture as possible. This will prevent splattering when the rice is added to the oil. Reserve the mesh strainer after tipping the rice into the pan; you will need it again, to drain the rice after toasting. Make sure to set the strainer over a heatproof bowl for this step, as the oil that drains off is extremely hot.

Ingredients
  • 1½

    cups long-grain white rice (see headnote), rinsed and well drained

  • 1

    ripe large tomato (about 8 ounces), cored and roughly chopped

  • ½

    small yellow or white onion, roughly chopped

  • 2

    medium garlic cloves, smashed and peeled

  • 1

    jalapeño chili, stemmed, seeded and roughly chopped

  • ¼

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil

  • 2

    cups low-sodium chicken broth

  • ½

    cup frozen peas, thawed and patted dry

Step 1

Place the rice in a fine-mesh strainer and rinse it under cool water, stirring and tossing the grains, until the water runs clear. Shake the strainer to remove as much water as possible. Let drain, occasionally shaking the strainer, for 10 minutes.

Step 2

Meanwhile, in a blender, combine the tomato, onion, garlic, jalapeño, cumin, ¾ teaspoon salt and ¼ teaspoon pepper. Blend on high until smooth, 1 to 2 minutes. You should have about 1⅓ cups; set aside.

Step 3

In a large saucepan over medium-high, heat the oil until shimmering. Add the rice, then set the strainer across a heatproof bowl. Fry the rice, stirring often, until light golden brown, about 8 minutes. Drain the rice in the fine-mesh strainer.

Step 4

Return the pan to the turned-off burner, then carefully pour in the puree (it may splatter). Bring to a simmer over medium and cook, uncovered and stirring, until fragrant and no longer foamy, about 2 minutes. Stir in the broth and bring to a simmer. Stir in the rice and return to a simmer, then cover and reduce to low. Cook, undisturbed, until the liquid is absorbed, about 20 minutes.

Step 5

Remove the pan from the heat, uncover and sprinkle the peas over the top of the rice. Re-cover and let stand 10 minutes. Using a fork, fluff the rice, stirring in the peas.