Authentic Mexican red rice recipe that is fluffly, flavorful, and authentic! Made with simple, fresh ingredients and is vegan and vegetarian friendly.
Mexican Red Rice (Arroz Rojo)
If you grew up eating Mexican food, you already know that Mexican red rice is the unsung hero of the dinner table. It’s the cozy, tomato-infused companion to beans, stews, fajitas, and everything in between. This dish is simple, comforting, and deeply nostalgic—and the best part? You can absolutely make restaurant-quality arroz rojo at home with just a handful of ingredients.
I learned how to make this rice from my mom, watching her toast the grains until perfectly golden and blend fresh tomatoes just the way our family likes it. Her biggest rule was always: don’t open the lid while it cooks! This version stays true to everything she taught me, but with one important twist: it’s completely vegan and vegetarian-friendly.
Most traditional Mexican rice recipes use chicken broth or chicken bouillon, which makes it hard for everyone to enjoy. This plant-based version uses vegetable bouillon instead, keeping all the delicious flavor without the animal products.
Why You’ll Love This Mexican Red Rice
- Naturally plant-based, vegan, and vegetarian-friendly
- No chicken broth or chicken bouillon needed
- Budget-friendly, nourishing, and versatile
- Great for meal prep and reheats beautifully
- A perfect side dish for tacos, enchiladas, soups, and more
- Uses simple, whole ingredients but tastes incredibly comforting
Ingredients (with Substitutions & Notes)
- Jasmine Rice: Long-grain rice works best because it cooks up fluffy rather than sticky. Jasmine adds a subtle aroma and tender texture, but you can use long-grain white rice or basmati if that’s what you have on hand.
- Roma Tomatoes: Fresh tomatoes give Mexican red rice its beautiful color and authentic flavor. Roma tomatoes are ideal because they blend smoothly and aren’t watery. In a pinch, you can substitute canned tomato paste or even crushed tomatoes.
- White or Yellow Onion: Either works! Onion brings sweetness and depth to the tomato base. Avoid red onion for this because its flavor is too sharp for the dish.
- Garlic: Use as much or as little as you like. Fresh cloves blend into the purée and add savory richness. Garlic powder can also work, but won’t be as fresh-tasting.
- Bouillon Paste: Vegetable bouillon adds umami and richness without needing store-bought broth. I like using “Better than Bouillon“. You can substitute powder or concentrated broth cubes dissolved in warm water.
- Warm Water: Warm water helps dissolve the bouillon and gently cooks the rice once simmering.
Step-by-Step Instructions
1. Blend the Tomato Base
2. Fry the Rice Until Golden
3. Add the Tomato Purée and Broth
Or if you forget to make the broth as I did, add the water and then mix the bouillon paste in. Add in a sprig of cilantro (optional)
4. Close the lid and simmer
5. Rest the Rice, Fluff & Serve
Tips for the Best Mexican Red Rice
- Toast the rice thoroughly—color means flavor. Do not stop stirring, as it can burn easily!
- Don’t rush the simmer; low and slow gives you fluffy grains.
- Keep the lid closed; steam is your friend. If you open it before it’s done, it can end up sticky instead of fluffy.
- Use fresh tomatoes when possible for the most authentic flavor.
- Add vegetables like peas or carrots for a mixed-vegetable version.
What to Serve With Mexican Red Rice
I love making burrito bowls with this rice, like this one:
This arroz rojo also pairs beautifully with:
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Mexican Red Rice
Description
Authentic Mexican red rice recipe that is fluffly, flavorful, and authentic! Made with simple, fresh ingredients and is vegan and vegetarian friendly.
Ingredients
- 2 cups jasmine rice
- 2 cups warm water
- 1 tbsp bouillon paste
- 2 tbsp avocado oil
- 3 Roma tomatoes
- ¼ of a white or yellow onion
- 1–3 garlic cloves
- 2 tsp salt
Instructions
- Cut tomatoes into quarters, and add to a blender along with onion, garlic, and salt. Blend until smooth.
- Make the vegetable broth by stirring the bouillon paste into the warm water.
- Turn a medium-large pan on medium-high heat and add oil. Once hot, add the uncooked rice and fry it until golden brown. Stir consistently without stopping, or it will burn.
- Once it is golden brown, add in the tomato puree and the water. Stir it into the rice, bring down to a simmer, and cover to cook for about 15-20 minutes or until all water has been absorbed.
- Do NOT uncover your rice at ANY point to check if it’s ready. Uncovering your rice too soon may result in mushy rice.
- Remove from heat and LET STAND for another 10 minutes. Stirring your rice while it’s still very hot can also make it mushy.
- Fluff using a fork and serve hot!
