Arroz Rojo (Mexican Red Rice)

4 Servings
35 min

I'm going to be honest with you, I do not cook a lot of Mexican food, so I cannot speak to the authenticity of this recipe, but what I can say is that it was pretty delicious and it was the perfect side for my home-made (also probably not authentic) enchiladas! I've always had this rice dish when dining out and wondered if it was difficult to make since I usually cook rice in the rice cooker or pressure cooker. This rice is made on the stove-top and it was an experience, but it was also super straight forward. Definitely doable for a weeknight!

Arroz Rojo (Mexican Red Rice)

Recipe details

  • 4  Servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 1 cp jasmine or other long grain rice
  • 2 cps water/stock/bouillon
  • 1 can (8oz) tomato sauce
  • 1 cp frozen peas (optional, but I think they complete the look!)
  • 1 tbsp oil


In a large pan (preferably cast iron), heat 1 tbsp oil
Dry fry the unrinsed rice until it becomes golden and fragrant. This will help keep the rice grains from sticking to each other.
Add tomato sauce and broth. CAREFUL! Since the pan is piping hot, this step will cause the tomato sauce and broth upon contact to spatter, so have a lid-shield at the ready.
Stir until well combined.
Simmer 10 mins.
Add peas stir to combine.
Simmer additional 5 mins. Add water as needed.
Salt to taste.

Jaye Fong
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