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fluffy Mexican rice in large pot
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4.89 from 9 votes

Arroz Rojo (Mexican Red Rice) + Video

Arroz rojo is the perfect side dish for beef, chicken, pork and even fish. Make this recipe for fluffy, Mexican red rice for dinner tonight!
Prep Time5 mins
Cook Time38 mins
Resting Time5 mins
Total Time43 mins
Course: side dishes
Cuisine: Mexican
Keyword: arroz rojo, Mexican rice, red rice
Servings: 4
Calories: 346kcal


  • 3 tbsp vegetable oil
  • 1 small onion chopped (3/4 cup)
  • 4 cloves garlic minced
  • 1 medium carrot shredded (3/4 cup)
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 1 jalapeño seeded and diced (See Note 2)
  • 1 cup long grain white rice rinsed, (See Note 1)
  • 2 cups chicken stock


  • Heat oil over medium heat in a large saucepan or pot. Add the onion and sauté for 3 minutes. Add the garlic and stir for a minute. Add the carrot and sauté for 2 minutes more.
  • Add the cumin, salt, pepper, tomato paste and jalapeño. Stir and cook for 2 minutes, scraping bottom of pan and browned bits. Add the rice and sauté for several minutes.
  • Pour chicken stock into pot and stir to mix thoroughly. Bring to a boil and cover. Lower heat and simmer for 25 minutes or until all liquid has been absorbed.
  • Turn off heat and allow to rest 5 minutes and then fluff with a fork and serve with lime wedges and chopped cilantro.



  1. Rinsing the rice removes some of the starch, which prevents it from becoming clumpy.
  2. Diced jalapeño is included in the recipe, but was omitted from the dish in the photos because I didn't have one on hand.


Calories: 346kcal | Carbohydrates: 50g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 736mg | Potassium: 504mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2870IU | Vitamin C: 8.7mg | Calcium: 46mg | Iron: 1.7mg