How To Make Mexican Rice

Mexican rice, or arroz rojo, is a classic side dish in Mexican cuisine. It’s commonly served alongside meat, beans, and tortillas to serve as a complete meal. The beauty of Mexican rice is that it is extremely simple to make, requiring only a few ingredients that are likely already in your pantry.

To begin, heat ¼ cup of vegetable oil over medium heat in a large skillet. Once your oil is hot, add in one small diced onion and sauté until lightly translucent. Then add one cup of long grain white rice, stirring vigorously to coat the grains in the oil. Sauté the rice for one to two minutes more until the grains are lightly toasted.

Next, add one can of diced tomatoes and stir everything together. Then add one teaspoon of salt and two cups of chicken or vegetable broth. Bring the mixture to a rolling boil, stirring as you go. Once your liquid is boiling, give it one final stir and then reduce your heat to a low simmer.

Cover your skillet and allow the rice to simmer for 20–25 minutes, depending on the type of rice you’re using. Be sure to not stir the rice during this time or it will become mushy. After 20 minutes, check to see if the liquid has been fully absorbed, if not continue simmering until it has.

Once the liquid has been absorbed, remove the skillet from the heat. Fluff with a fork and add ¼ cup of finely diced cilantro, stirring to combine. Serve warm alongside your favorite Mexican dishes.

Mexican rice is a quick, flavorful side that can easily be tweaked to your liking. For a spicier version, feel free to add in some chopped jalapeños, diced red bell peppers, or extra cilantro. The possibilities are endless!