Easy Mexican Red Rice

When it comes to recipes that I consider “old-standbys” in my kitchen, I can’t think of one more classic than this Easy Mexican Red Rice. This recipe has been my go-to for homemade Mexican-style rice for many years, and I can’t see it ever changing very much. We really love this simple side dish just like it is.

This one-pan red rice recipe is versatile, super budget-friendly, and it goes with everything… well, at least we think it does.

How to make simple Mexican Red Rice

When it comes to a traditionally popular side dish, like Mexican rice, each and every member of a single family will have their favorite adaptations of a basic recipe. In fact, I’m sure the many versions of red rice one can find out in the wild could be as multiple as the stars in the Texas sky!

However, the ingredients for a basic Mexican red rice (arroz rojo) will remain the same: long-grain rice, tomato sauce or tomato paste, chicken broth or water, cumin, garlic and onion.

Salt and pepper? Y’all, this may be the one and only savory recipe (ever!) in which I will list salt and pepper as optional ingredients. Adding a sprinkle of salt to a skillet full of freshly cooked red rice should only happen to suit your personal preferences after a final taste test. For this recipe, I don’t add salt in with the other spices as the chicken broth typically adds salt into this dish as the rice simmers. Ground pepper is not traditionally added into Mexican rice, but of course it can be added to suit personal tastes.

I may not add ground pepper to the rice as it cooks, but I almost always add a dash of black pepper to a serving of red rice when it’s on my plate. We enjoy our dashes of black pepper in this house!

My personal favorite recipe for Mexican red rice, shared below, requires measures of pantry staple ingredients including olive oil or butter, long grain white rice, onion powder, garlic powder, cumin, chicken broth, and tomato paste.

Like some of the Tex-Mex restaurants we frequent, I will occasionally add in a measure (1/3 cup) of chopped fresh onion and/or a small measure (1/3 cup) of frozen peas and carrots from time to time for a change of pace, but honestly those alterations don’t happen very often. I mostly keep this rice dish comfortingly simple when I make it and then I don’t have to listen to the picky 12-year-old girl fuss about the onions and veggies ruining her Mexican rice!

Also, I strongly suggest rinsing the rice before cooking it for this recipe. I believe rinsing the rice is a very important step to reduce the excess starch from the exterior of the rice and helps prevent it from becoming clumpy or sticky as it’s cooked and stirred.

I started rinsing rice very recently in my cooking journey (like 2 years ago!) and it’s a step I wish I’d been taking for a long time. It’s been a total game changer for successfully cooking any rice dish that I prefer to be fluffy, and not sticky like risotto.

The flavors in this simple Mexican red rice recipe are uncomplicated, satisfying and this is one of the best homecooked side dishes to complement many flavorful mains and meats.

I also love this recipe because it’s so inexpensive to make, it’s honestly on our monthly menu plan typically 2-3 times a month!

Y’all, we live in central Texas, very near San Antonio and there is no shortage of Tex-Mex restaurants and taquerias down here!

We have easily sampled hundreds of in-house recipes for Mexican-style rice through the years as it’s a side dish that’s served at all local Mexican food establishments. There have definitely been servings of rice on our plates that were clear hits and clear misses.

In my humble opinion, this recipe for homemade Mexican rice is just as good (and at times better) than red rice we’ve been served at Tex-Mex restaurants we’ve visited in our area.

We use this delicious rice to fill up our homemade burrito bowls, complement a summer barbecue supper and to go on the side for taco Tuesday!!

I hope you enjoy this family favorite recipe and happy Eating, y’all!

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Easy Mexican Red Rice

Recipe by Marcelle at A Little Fish in the Kitchen Course: SidesCuisine: MexicanDifficulty: Easy

Yield

3

cups

Prep time

5

minutes

Cooking time

15

minutes

This Easy Mexican Red Rice is simple, flavorful and very budget-friendly. Made with pantry staple ingredients, it’s the perfect no-fuss side dish to serve on taco night, or with a summer barbecue supper!

Ingredients

• 2 -3 tablespoons olive oil or butter

• 1 cup long grain white rice, rinsed and drained

• 1/4 cup finely chopped sweet yellow onion (optional)

• dash garlic powder

• dash onion powder

• 1/2 teaspoon cumin

• 2 cups chicken broth or 2 cups water with proper amount of chicken-flavored bouillon (see notes below)

• 1 generous tablespoon tomato paste

• pinches of both salt and pepper, optional

Directions

• In a medium size skillet, heat oil until it’s warm. Add the rinsed rice and toast it in the pan for two minutes, stirring very often. Add in the chopped onions, if using, and all of the spices (except salt and pepper), toast seasoned rice for two more minutes or until very lightly browned.
• Pour in broth and add tomato paste, stir until paste and broth are well-incorporated. Turn the burner heat down to medium and cover the skillet. Allow the the rice to evenly simmer, undisturbed, until all of the liquid is absorbed (about 12-15 minutes).
• Turn the heat off and remove skillet from the burner. Fluff rice in the skillet with a wooden spoon and adjust spices, if necessary, add in a little more cumin, and salt and pepper, if necessary.
  
• Keep the skillet covered until you are ready to serve the rice. Enjoy!

Recipe Video

Notes

• Sub in 2 cups of vegetable broth for a vegetarian version of this Mexican Red Rice
• Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.