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Easy Fluffy Mexican Rice (Arroz Rojo) for Weeknight Dinners

A close-up of a white bowl filled with vibrant orange Mexican rice mixed with bright green peas and diced carrots.
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Learn how to make authentic, flavorful Mexican rice that is perfectly fluffy every time. This easy Arroz Rojo recipe is a quick side dish, ready in under 30 minutes, perfect for tacos or any weeknight meal.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 cup long grain white rice, uncooked
  • 1/2 medium white onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/2 cup tomato sauce (or 1 small fresh tomato, pureed)
  • 1 3/4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 cup frozen peas and carrots mix (optional)

Instructions

  1. Heat the vegetable oil in a medium saucepan over medium heat.
  2. Add the uncooked rice to the pan. Stir constantly for 5 to 7 minutes until the rice turns light golden brown. This step helps achieve fluffy Mexican rice.
  3. Add the chopped onion and minced garlic to the rice. Cook for 2 minutes until the onion softens.
  4. Stir in the cumin and chili powder. Cook for 30 seconds until fragrant.
  5. Pour in the tomato sauce and chicken broth. Add the salt. Stir everything together well.
  6. Bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting.
  7. Cover the saucepan tightly with a lid. Do not lift the lid during cooking.
  8. Simmer for 18 minutes.
  9. Remove the pan from the heat. If using, gently stir in the frozen peas and carrots.
  10. Keep the pan covered and let the rice steam off the heat for an additional 10 minutes. This ensures the rice is perfectly cooked.
  11. Fluff the Mexican rice gently with a fork before serving as a quick side dish for tacos.

Notes

  • For a richer flavor, substitute the water portion of the broth with low-sodium chicken broth.
  • To achieve restaurant style rice copycat texture, do not rinse the rice before toasting it in the oil.
  • If you prefer a spicier Mexican rice, add 1/4 teaspoon of cayenne pepper with the cumin.

Nutrition

Find it online: https://cookingzenith.com/easy-mexican-rice-arroz-rojo-recipe/