Mexican Rice (Arroz Rojo)

About this recipe

Mexican Rice (Arroz Rojo) is the vibrant, tomato-infused rice side that appears on every Mexican table—casual taquerias to family dinners. This version gets its color and flavor from cooking the rice in tomato puree rather than plain broth, which gives it rich color and subtle acidic depth. Toasting the rice in oil before adding liquid prevents the grains from sticking together and creates a slightly nutty base flavor that elevates this simple side into something genuinely special. The foundation is simple: long-grain rice toasted in oil until it's opaque and smells nutty, then cooked in a tomato-based stock with cumin, paprika, and a touch of chipotle for subtle heat. The smoked paprika adds color and warmth, while the chipotle powder brings mild smoky heat that doesn't overpower the rice. The vegetables (peas and corn) are added near the end so they stay tender and bright rather than becoming mushy and bland. The technique is straightforward but requires respect for the timing: toast the rice for 4 minutes until it's opaque and fragrant, not brown or burned. The onion and garlic cook for 2 minutes, then add the tomato puree and spices and cook for 3 minutes until the mixture becomes deep red and fragrant. Pour hot stock (heated beforehand, not cold) to prevent cooling the pan. Lower the heat to a gentle bubble, cover, and let the rice cook undisturbed for 18 minutes. Resist the urge to stir; you want each grain to stay separate and fluffy. Rest covered for 5 minutes after the liquid is absorbed; this allows the rice to finish cooking gently in its own steam. Serve as a side to tacos, enchiladas, or burritos, or use as a base for rice bowls. This rice keeps refrigerated for three days and reheats beautifully. It's naturally vegan and pairs with almost any Mexican dish.