Mexican Rice

4.80 from 15 votes

Learn how to make fluffy, authentic Mexican Rice (arroz rojo) better than the restaurants! This simple recipe only uses simple ingredients and an easy prep time. Serve it as a side dish for any of your favorite Tex Mex or Mexican meals!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: Mexican

Servings:

Author: Serene

Ingredients

2 tbsp avocado oil
2 cups white long grain rice
3 tablespoons tomato paste
1½ teaspoon salt
1 teaspoons onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
4 cups chicken broth

Instructions

Rinse the rice in a fine mesh sieve under cold water until the water runs clear.
Heat the oil in a large skillet over medium/high heat.
Add the rice and stir to coat in the oil. Cook while stirring for about 7-10 minutes, the rice will turn very white as it cooks. Continue cooking until the rice starts to toast and turn slightly golden on the edges.
Stir in the tomato paste and then add the seasonings, stir to combine.
3 tablespoons tomato paste, 1½ teaspoon salt, 1 teaspoons onion powder, ½ teaspoon garlic powder, ½ teaspoon dried oregano
Pour in the broth or chicken stock and allow this to come to a simmer. Place the lid on and reduce the heat to low. Let the rice cook undisturbed for 25 minutes.
After 25 minutes, remove the rice from the heat, BUT KEEP THE LID ON.
Keep the lid on for 10 minutes after removing from the heat. After this time, you can lift the lid and fluff the rice using a fork. Serve and enjoy.

Notes

Special Tools (affiliate links): Braising pan | Large Skillet | Measuring Spoons | Wooden Spoon
Recipe Update in 2026: Updates have been made to this recipe. To make it the way it was originally written, use 1 tbsp of tomato de caldo in place of the tomato paste and seasonings.

Nutrition