About This Recipe

This classic rice based recipe is sometimes known as Spanish Rice or Arroz Mexicano or Arroz Rojo (meaning red rice), and is traditionally served in Mexico as a main dish or side. It’s similar to the Portuguese version of Tomato Rice but includes more spices and tomato puree for an even zestier taste. I am a big fan of Mexican cuisine and quite familiar with Mexican recipes that are used across the world to make a number of meals. This Spanish Rice is made by browning rice in a large skillet along with onions and garlic, and then adding spices and vegetables to the hot pan. Try this Mexican rice next time you want a bold, spice-full, and terrifically satisfying one-pot meal. It’s a wonderfully easy recipe to prepare from scratch, and perfect to enjoy on its own, with other southwestern sides or fresh salads.

How to make Mexican Rice

Prep Rice

  1. First, rinse 1 cup of long grained or basmati rice rice under cold running water a few times. This gets the starches out so that the rice doesn’t become sticky or mushy when stir fried. Set the rinsed rice aside, and gather all of the remaining ingredients needed. Since you are adding things quickly to a hot pan, you want to have everything ready to go before you start.

Sauté Aromatics

  1. Next, over medium heat add 2 tablespoons of olive oil to a large pan with a lid. Add ½ cup of finely chopped onions and ½ teaspoon of finely chopped garlic.
  2. Sauté the onions and garlic for a minute, until fragrant.

Toast Rice

  1. Lower the heat and then add the rinsed and drained rice to the hot pan.
  2. Mix well, and stir continuously as you sauté the rice in the oil on a low heat. The outside of the rice should start to get slightly browned and lightly toasted, but be careful that they do not burn.

Add Veggies, Seasonings

  1. Next add the following vegetables and seasonings to the rice:

finely chopped carrots – ¼ to ⅓ cupfinely chopped green bell peppers – ¼ to ⅓ cupgreen peas – fresh or frozen, ¼ to ⅓ cup (optional)chopped serrano peppers or jalapeño peppers or green chilies – 1 teaspoonfinely chopped celery – 1 teaspoon½ teaspoon cayenne or paprika or red chili powder or ¼ teaspoon ground black pepper ground cumin (cumin powder) – ½ teaspoon

  1. Add salt to your preferred taste.
  2. Stir to combine, and continue to sauté for 2 to 3 minutes on a low heat.

Add Tomato Puree

  1. Now add 1 cup of tomato purée. If making the tomato puree with fresh tomatoes like I have done, blitz 200 grams or 1.25 cups chopped tomatoes in a blender to a fine consistency.
  2. Mix gently.
  3. Next add 1.75 to 2 cups of Vegetable Stock (or water), depending on the quality of rice you are using. Mix well, and taste the broth. Add more salt if needed.

Cook Mexican Rice

  1. Cover and cook the rice on a low heat for about 20 to 22 minutes or until the rice grains are tender, fluffy and all the liquids have been absorbed.
  2. Check the rice every 5 to 10 minutes or so. If the water has cooked off before the rice is done, add a splash more hot water and continue cooking.
  3. When done, the water will be gone and the rice should be tender and fluffy. Stir with a spoon or fluff the rice with a fork.
  4. Serve the Mexican rice hot by itself or with your favorite sides like a fresh salad. Like you see in the photos, I served this vibrant rice dish with Mushroom Quesadilla. You can serve with a side of a Vegetarian Burrito, empanada or Chimichanga. Optionally serve Spanish rice with a side of lemon wedges and sprinkling of cilantro if desired. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Veg Fried Rice Recipe | Vegetable Fried Rice (Chinese Style) Schezwan Fried Rice | Schezwan Rice Veg Pulao Recipe (Mix Vegetable Pulav) Singapore Fried Rice This Mexican Rice recipe from blog archives (first published in October 2011) has been republished and updated on 8 June 2021.

Mexican Rice Arroz Rojo Spanish Rice - 82Mexican Rice Arroz Rojo Spanish Rice - 8Mexican Rice Arroz Rojo Spanish Rice - 50Mexican Rice Arroz Rojo Spanish Rice - 23Mexican Rice Arroz Rojo Spanish Rice - 93Mexican Rice Arroz Rojo Spanish Rice - 42Mexican Rice Arroz Rojo Spanish Rice - 37Mexican Rice Arroz Rojo Spanish Rice - 77Mexican Rice Arroz Rojo Spanish Rice - 77Mexican Rice Arroz Rojo Spanish Rice - 21Mexican Rice Arroz Rojo Spanish Rice - 28Mexican Rice Arroz Rojo Spanish Rice - 83Mexican Rice Arroz Rojo Spanish Rice - 96Mexican Rice Arroz Rojo Spanish Rice - 31Mexican Rice Arroz Rojo Spanish Rice - 38Mexican Rice Arroz Rojo Spanish Rice - 23Mexican Rice Arroz Rojo Spanish Rice - 7Mexican Rice Arroz Rojo Spanish Rice - 34Mexican Rice Arroz Rojo Spanish Rice - 22Mexican Rice Arroz Rojo Spanish Rice - 58Mexican Rice Arroz Rojo Spanish Rice - 6Mexican Rice Arroz Rojo Spanish Rice - 63

title: “Mexican Rice Arroz Rojo Spanish Rice " ShowToc: true date: “2024-09-23” author: “Ellen Lindsay”

About This Recipe

This classic rice based recipe is sometimes known as Spanish Rice or Arroz Mexicano or Arroz Rojo (meaning red rice), and is traditionally served in Mexico as a main dish or side. It’s similar to the Portuguese version of Tomato Rice but includes more spices and tomato puree for an even zestier taste. I am a big fan of Mexican cuisine and quite familiar with Mexican recipes that are used across the world to make a number of meals. This Spanish Rice is made by browning rice in a large skillet along with onions and garlic, and then adding spices and vegetables to the hot pan. Try this Mexican rice next time you want a bold, spice-full, and terrifically satisfying one-pot meal. It’s a wonderfully easy recipe to prepare from scratch, and perfect to enjoy on its own, with other southwestern sides or fresh salads.

How to make Mexican Rice

Prep Rice

  1. First, rinse 1 cup of long grained or basmati rice rice under cold running water a few times. This gets the starches out so that the rice doesn’t become sticky or mushy when stir fried. Set the rinsed rice aside, and gather all of the remaining ingredients needed. Since you are adding things quickly to a hot pan, you want to have everything ready to go before you start.

Sauté Aromatics

  1. Next, over medium heat add 2 tablespoons of olive oil to a large pan with a lid. Add ½ cup of finely chopped onions and ½ teaspoon of finely chopped garlic.
  2. Sauté the onions and garlic for a minute, until fragrant.

Toast Rice

  1. Lower the heat and then add the rinsed and drained rice to the hot pan.
  2. Mix well, and stir continuously as you sauté the rice in the oil on a low heat. The outside of the rice should start to get slightly browned and lightly toasted, but be careful that they do not burn.

Add Veggies, Seasonings

  1. Next add the following vegetables and seasonings to the rice:

finely chopped carrots – ¼ to ⅓ cupfinely chopped green bell peppers – ¼ to ⅓ cupgreen peas – fresh or frozen, ¼ to ⅓ cup (optional)chopped serrano peppers or jalapeño peppers or green chilies – 1 teaspoonfinely chopped celery – 1 teaspoon½ teaspoon cayenne or paprika or red chili powder or ¼ teaspoon ground black pepper ground cumin (cumin powder) – ½ teaspoon

  1. Add salt to your preferred taste.
  2. Stir to combine, and continue to sauté for 2 to 3 minutes on a low heat.

Add Tomato Puree

  1. Now add 1 cup of tomato purée. If making the tomato puree with fresh tomatoes like I have done, blitz 200 grams or 1.25 cups chopped tomatoes in a blender to a fine consistency.
  2. Mix gently.
  3. Next add 1.75 to 2 cups of Vegetable Stock (or water), depending on the quality of rice you are using. Mix well, and taste the broth. Add more salt if needed.

Cook Mexican Rice

  1. Cover and cook the rice on a low heat for about 20 to 22 minutes or until the rice grains are tender, fluffy and all the liquids have been absorbed.
  2. Check the rice every 5 to 10 minutes or so. If the water has cooked off before the rice is done, add a splash more hot water and continue cooking.
  3. When done, the water will be gone and the rice should be tender and fluffy. Stir with a spoon or fluff the rice with a fork.
  4. Serve the Mexican rice hot by itself or with your favorite sides like a fresh salad. Like you see in the photos, I served this vibrant rice dish with Mushroom Quesadilla. You can serve with a side of a Vegetarian Burrito, empanada or Chimichanga. Optionally serve Spanish rice with a side of lemon wedges and sprinkling of cilantro if desired. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Veg Fried Rice Recipe | Vegetable Fried Rice (Chinese Style) Schezwan Fried Rice | Schezwan Rice Veg Pulao Recipe (Mix Vegetable Pulav) Singapore Fried Rice This Mexican Rice recipe from blog archives (first published in October 2011) has been republished and updated on 8 June 2021.

Mexican Rice Arroz Rojo Spanish Rice - 5Mexican Rice Arroz Rojo Spanish Rice - 62Mexican Rice Arroz Rojo Spanish Rice - 93Mexican Rice Arroz Rojo Spanish Rice - 32Mexican Rice Arroz Rojo Spanish Rice - 65Mexican Rice Arroz Rojo Spanish Rice - 75Mexican Rice Arroz Rojo Spanish Rice - 87Mexican Rice Arroz Rojo Spanish Rice - 58Mexican Rice Arroz Rojo Spanish Rice - 76Mexican Rice Arroz Rojo Spanish Rice - 92Mexican Rice Arroz Rojo Spanish Rice - 20Mexican Rice Arroz Rojo Spanish Rice - 8Mexican Rice Arroz Rojo Spanish Rice - 85Mexican Rice Arroz Rojo Spanish Rice - 6Mexican Rice Arroz Rojo Spanish Rice - 60Mexican Rice Arroz Rojo Spanish Rice - 72Mexican Rice Arroz Rojo Spanish Rice - 6Mexican Rice Arroz Rojo Spanish Rice - 15Mexican Rice Arroz Rojo Spanish Rice - 13Mexican Rice Arroz Rojo Spanish Rice - 20Mexican Rice Arroz Rojo Spanish Rice - 7Mexican Rice Arroz Rojo Spanish Rice - 53