Arroz Rojo: How to Make Authentic Mexican Red Rice

Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.

This recipe for Authentic Arroz Rojo (Mexican Red Rice) came from my podcast guest, Diana Silva. Make sure you listen to her episode A Sacred Conversation while you make her Arroz Rojo! 

If you follow Diana's recipe for Arroz Rojo correctly, every single grain of rice wil be encased in a lovely little exterior of fat and flavor. There is no shortage of either in this recipe!

Diana taught me that washing, drying, and frying the rice is the key to authentic Mexican Rice! I went back for bite after bite as I was styling. Lucky there was anything left over photograph 😉

Before you start, read the recipe all the way through - and watch Diana's video!

P.S. Also definitely make this along with her Easy Mole Sauce Recipe!

What is the Difference Between Spanish Rice and Mexican Red Rice?

There are slight differences between Spanish Rice and Mexican Red Rice, namely the color, seasonings, and textures. 

Spanish Rice 

• Yellow color 
• Uses saffron 
• Firmer texture

Mexican Rice

• Red/orange color
• Traditionally uses cumin
• Cooked in stock with tomatoes
• Softer texture due to the liquid content

sources: Mashed, Amigo Foods

Origin of Mexican Red Rice

Although now a staple of Mexican cuisine, Arroz Rojo developed centuries ago from colonization. Rice was not grown by indigenous Mexicans, but the Spanish introduced rice as a crop in the 1500s. What we now call Mexican Red Rice developed from the culinary influences of enslaved Black people and Moorish immigrants in Mexico.

Different variations have emerged all over Mexico and the United States, as well as globally. Arroz Rojo or Mexican Rice is now one of the most popular Mexican recipes to accompany any Mexican-inspired meal.

Diana's Memories of Making Arroz Rojo

"Just like scientists say we only use 15% of our brain, I think we only use 15% of our capacity to love."

Diana Silva, Mole Mama

Diana said that about her mother, Rose, who cared for 15 children (yes, 15) over the course of her life. She loved them unconditionally, although Diana only had one biological sibling.

While caring for children, Diana's mother also regularly fed dozens of migrant workers daily. As a Mexican immigrant, Rose made the food of her homeland, including the traditional Mexican Rice.

Ingredients

This easy Mexican rice recipe uses simple ingredients and makes the perfect side dish alongside other Mexican dishes.

• Long-grain white rice
• Tomato sauce
• Yellow onion
• Serrano chiles or Jalapeños (up to your personal preference)
• Knorr chicken broth (a type of chicken bouillon) or fresh chicken or vegetable stock
• Cloves
• Fresh garlic
• Olive oil

Variations for Arroz Rojo Seasonings and Ingredients:

• If you want a milder rice dish, you could try substituting chili powder to give the dish a little heat without it being as spicy as serrano peppers.
• Some recipes use tomato paste instead of tomato sauce for a more concentrated flavor, like this recipe from Once Upon a Chef.
• Other recipes use tomato bouillon cubes (also known as caldo de tomate) which is a tomato-based broth instead of the chicken stock base, like this recipe from Tastes Better From Scratch.

Instructions

This easy side dish can compete with any restaurant-style Mexican Red Rice and will rival your favorite Mexican restaurant with its authentic flavors and delicious ingredients.

• Wash the rice. Place the rice in a strainer, place the strainer in your sink, and run cold water through it until it runs clear. Let the excess water drain out.
• Pour the olive oil into a skillet over medium-high heat. When the oil is hot, add the washed rice.
  • Hot oil tip: place a wooden spoon on the oil and if it bubbles it is ready.
• Fry the rice until it is golden brown, it should take approximately 15 minutes. Add serranos and diced onions for the last 2 minutes of the cooking time.
• Prepare the liquid/stock while the rice is frying. In a large bowl, add tomato sauce, crush garlic, cloves, salt and pepper to taste, Knorr chicken broth (or fresh stock), and mix. The total needs to be 6 cups of liquid. Excess liquid will make the rice mushy and too little liquid will cause the rice to burn.
• Pour the stock into the frying rice, onions, and serrano peppers. Bring to a boil, cover, and lower to low medium heat and simmer for about 30 minutes until the rice is cooked.
• Serve hot and enjoy with your meal!

What Do You Serve With Mexican Rice? 

Arroz Rojo isn't a main dish, but it is the perfect accompaniment to any kind of Mexican food. Plus, if you make your own homemade Mexican red rice then you won't have to go to any Mexican restaurants to eat this delicious dish.

Looking for a flavorful side dish or a Mexican entree to pair with Arroz Rojo? Below are some ideas:

• Refried beans
• Carne asada
• Mole sauce!
• Black beans
• Enchiladas
• Tacos
• Fajitas 
• Quesadillas
• Stuffed bell peppers

What Kind of Rice is Best for Arroz Rojo?

Diana's recipe calls for long-grain white rice because long-grain rice tends to stay fluffy after cooking it. Examples of long grain rice according to The Kitchn are Jasmine, Basmati, and American long-grain white and brown rice. Choosing which rice to use is ultimately up to you (and what you have around your house), but to make that choice a little easier, here are some key differences between the different types of long-grain varieties.

Long Grain Rice

• The best option for this dish - Diana is very clear that it will not work with another rice
• Has a firm, dry texture

Jasmine

• Softer rice
• Doesn't require soaking after rinsing
• Doesn't require a lot of water
• Slightly sweet flavor
• Somewhat sticky

Basmati

• Heartier rice
• Requires 30 minutes of soaking in water after washing it
• Requires more water
• Has a slightly nutty flavor
• The grains stay separate when they are cooked

Extra Long Grain Rice

• The same as long-grain rice, it just has a different name for some brands.

source: The Food Network

Can You Make Mexican Rice with Cooked/Leftover Rice?

With Diana's recipe, you should not use leftover rice because you are first frying the uncooked rice in oil and then boiling the rice in the stock to cook it and give the rice the distinct flavor of Mexican rice.

Is Mexican Rice Spicy?

• This version of Arroz Rojo is spicy due to the addition of serrano peppers (these are in the family of green chilies), which is an authentic flavor of Mexican red rice. 
• If you want a milder version, you can substitute the chilies for bell peppers.

Equipment

• Skillet
• Strainer
• Large bowl
• Wooden spoon

Can You Freeze Mexican Rice?

• If you have leftover rice and want to save it for next time, place it in an airtight container and store it in the refrigerator for about one week.
• You can freeze the rice for about 2-3 months but it can dry out the longer it is frozen.
• When you are ready to enjoy it again, it reheats well in the microwave or on the stovetop. Make sure to add a couple of tablespoons of water or broth while you reheat it.

Is Arroz Rojo Healthy?

As I've said before, everything is healthy in moderation! Tomatoes are a great source of lycopene, an antioxidant that may help prevent cancer and lower cholesterol, and we can absorb lycopene better when combined with a fat, in this case, the oil the rice is cooked in (Nutrition con Sabor).

Also, it is gluten-free because rice contains no gluten meaning it is safe to eat for anyone with celiac disease or gluten intolerance. A note of caution, Knorr chicken broth is not labeled gluten-free so choose a different stock that is certified gluten-free if you are making it for those with gluten aversions.

Listen to Diana's Episode

Diana is a YouTuber, podcaster, and author of the book Molé Mama: A Memoir of Love, Cooking, and Loss.

The book begins when Diana’s mother, Rose, was given 3 days to live. It chronicles the 13 months that she outlived that diagnosis - the 2nd time in her life that she survived against the odds.

As Diana walks with her mother deep into “the valley of the shadow of death”, she also cooks for her. In this way, Diana sustains her mother, comforts her, and finally learns the delicious Mexican recipes that Rose made for the 15 (yes, 15!) children and hundreds of migrant workers that she welcomed into her home over 50 years.

We have much - so very, very much - to learn from both Diana and Rose in this episode, as their lives challenge us to love with greater sacrifice, endurance, and joy.

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Recipe

Arroz Rojo: Authentic Mexican Rice Recipe

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4.9 from 13 reviews

• Total Time: 50 minutes
• Yield: 6 servings 1x

Print Recipe

Description

Perfect, authentic, traditional Mexican rice where every grain of rice is encased in flavor and spice.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups long-grain white rice *See Note 1
• 1 small can of tomato sauce
• 1/2 cup olive oil
• 1/2 yellow onion, finely chopped
• 2 jalapeno or serrano chiles *See Note 2
• 4 -6 large garlic cloves, crushed
• 1/2 teaspoon cloves
• Salt and pepper, to taste
• 6 cups water/stock/liquids (this includes the tomato sauce) *See Note 3

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Instructions

Cue the Episode!

1. Make sure to listen to Diana on The Storied Recipe Podcast, A Sacred Conversation With Diana Silva (Molé Mama) while you make her Mexican Rice recipe!

Make the Recipe

1. Wash the rice. Place the rice in a strainer, place the strainer in your sink, and run cold water through it until it runs clear. Let the excess water drain out.
2. Pour the olive oil into a skillet over medium-high heat. When the oil is hot, add the washed rice. Hot oil tip: place a wooden spoon on the oil and if it bubbles it is ready.
3. Fry the rice until it is golden brown, it should take approximately 15 minutes. Add serranos and diced onions for the last 2 minutes of the cooking time.
4. Prepare the liquid/stock while the rice is frying. In a large bowl, add tomato sauce, crush garlic, cloves, salt and pepper to taste, Knorr chicken broth (or fresh stock), and mix. The total needs to be 6 cups of liquid. Excess liquid will make the rice mushy and too little liquid will cause the rice to burn.
5. Pour the stock into the frying rice, onions, and serrano peppers. Bring to a boil, cover, and lower to low medium heat and simmer for about 30 minutes until the rice is cooked.
6. Serve hot. You can store it for about one week in the refrigerator and it can also be frozen. Reheats well in the microwave.

Notes

• Make sure to listen to Diana on The Storied Recipe Podcast, A Sacred Conversation With Diana Silva (Molé Mama) while you make her Mexican Rice recipe!
• Note 1: The use of non-long grain rice will not work.
• Note 2: You can substitute the serrano chilies for chili powder or bell peppers for a milder taste.
• Note 3: You can also change the chicken stock to a tomato-based stock, or substitute the tomato sauce with tomato paste.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Side Dishes
• Cuisine: Mexican

Nutrition

• Calories: 415
• Sugar: 4
• Sodium: 541
• Fat: 19
• Saturated Fat: 3
• Carbohydrates: 56
• Fiber: 3
• Protein: 6

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