The Best Restaurant-Style Mexican Rice (Arroz Rojo)
This is one of the best restaurant-style Mexican rice side dishes that you will make. The red rice is fluffy, flavorful, and incredibly easy to make at home.
If you’ve ever sat down at your favorite Mexican restaurant and wondered how they make that perfectly fluffy, tomato-infused rice, you’re not alone. I would have never expected that I could make this delicious dish at home. When celebrating one of my daughter’s birthdays, she requested a Mexican dish with rice. This restaurant-style Mexican rice recipe created the perfect side dish to celebrate—one that had rich flavor, beautiful color, and the light texture that makes every bite irresistible. It became an instant favorite and there is no reason to search for another accompaniment to our Mexican-inspired meals. This one always hits the spot.
And even better news? You don’t need a restaurant kitchen to make it.
This easy Mexican Rice (Arroz Rojo) recipe comes together with simple pantry ingredients and fresh tomatoes, creating a side dish that’s bursting with authentic flavor. Whether you’re serving tacos, enchiladas, burrito bowls, grilled chicken, or fajitas, this homemade Mexican rice is the perfect addition to your table.
What Is Arroz Rojo?
Arroz Rojo, which translates to “red rice,” is a classic Mexican side dish made by cooking rice in a tomato-based sauce with onions, garlic, and seasonings. The result is a beautifully colored rice that’s savory, slightly smoky, and full of flavor.
Unlike plain white rice, Mexican red rice becomes the star of the meal thanks to its rich tomato base and aromatic ingredients.
Why You’ll Love This Mexican Rice Recipe
- Made with fresh Roma tomatoes
- Uses simple ingredients you probably already have
- Tastes just like restaurant-style Mexican rice
- Pairs with nearly any Mexican-inspired meal
- Great for meal prep and leftovers
- Family-friendly and budget-friendly
The Secret to Restaurant-Style Mexican Rice
The key to achieving authentic flavor is taking a few extra minutes to toast the rice before cooking. Toasting creates a nutty flavor and helps each grain remain fluffy and separate.
Another secret? Fresh tomatoes. While canned tomatoes can work in a pinch, fresh Roma tomatoes create a brighter, more vibrant flavor that elevates this dish from good to unforgettable.
The Best Restaurant-Style Mexican Rice (Arroz Rojo) Recipe
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4–6 servings
Restaurant-style Mexican Rice Ingredients
- 3 tablespoons olive oil, divided
- 1 cup jasmine rice
- 2 Roma tomatoes (about 8 ounces), chopped
- 1/3 cup yellow onion, coarsely chopped
- 2 garlic cloves, divided
- 1 teaspoon tomato paste
- 1/2 teaspoon vegetable or chicken bouillon paste
- 1 1/2 cups water, divided
- 1/2 cup fresh cilantro sprigs
- 1 teaspoon kosher salt
Restaurant-style Mexican Rice Instructions
Step 1: Toast the Rice
Heat 2 tablespoons olive oil in a large saucepan over medium heat.
Add the jasmine rice and cook, stirring frequently, for 2 to 3 minutes until some of the grains become opaque and fragrant.
Transfer the rice to a bowl and set aside.
Step 2: Create the Tomato Base
In the same saucepan, add the remaining tablespoon of olive oil.
Add the chopped Roma tomatoes and cook for approximately 5 minutes until softened.
Stir in the onion, one garlic clove, tomato paste, and bouillon paste. Continue cooking for 5 to 10 minutes until everything is tender and fragrant.
Pour in 1/4 cup water and stir to combine.
Transfer the mixture to a blender and blend until mostly smooth.
Return the tomato mixture to the saucepan and bring to a gentle simmer.
Step 3: Cook the Rice
Add the toasted rice back to the saucepan.
Stir in the cilantro sprigs, remaining 1 1/4 cups water, remaining garlic clove, and kosher salt.
Bring the mixture to a boil.
Cover, reduce heat to low, and cook for approximately 20 minutes until the rice is tender and the liquid has been absorbed.
Step 4: Fluff and Serve
Remove the lid and fluff the rice gently with a fork.
Discard the cilantro stems and garlic clove, if desired.
Taste and adjust seasoning as needed.
Allow the rice to rest for 10 minutes before fluffing once more and serving.
Serving Ideas
This Mexican rice pairs beautifully with:
- Chicken enchiladas
- Ground beef tacos
- Carne asada
- Grilled chicken
- Shrimp fajitas
- Burrito bowls
- Carnitas
- Black beans and roasted vegetables
For a fresh finish, add a squeeze of lime juice and a sprinkle of chopped cilantro just before serving.
Make-Ahead Instructions
One of my favorite things about this recipe is how well it works for meal prep.
You can prepare the tomato mixture up to five days in advance and store it in an airtight container in the refrigerator. When you’re ready to cook, simply proceed with the remaining steps.
Storage Tips
Store leftover Mexican rice in an airtight container in the refrigerator for up to five days.
To reheat, add a splash of water before warming to help restore the fluffy texture.
Final Thoughts
A good side dish can completely transform a meal, and this Restaurant-Style Mexican Rice does exactly that. It’s simple enough for a busy weeknight but flavorful enough to serve when you’re hosting family and friends.
At Bella Vita, we believe that beautiful living starts in the everyday moments—including gathering around the table for a homemade meal. This easy Mexican rice recipe is one of those simple dishes that brings warmth, comfort, and a little extra joy to any dinner. You can find more recipes here.
Give it a try, and don’t be surprised if it becomes a permanent part of your meal rotation.
Mexican Red Rice (Arroz Rojo)
Equipment
- 1 large pot
- 1 large wooden spoon
Ingredients
- 3 tablespoons good olive oil divided
- 1 cup jasmine rice
- 2 Roma tomatoes about 8 ounces, chopped
- 1/3 cup yellow onion coarsely chopped
- 2 garlic cloves divided
- 1 teaspoon tomato paste
- 1/2 teaspoon vegetable or chicken bouillon paste
- 1 1/2 cups water divided
- 1/2 cup fresh cilantro sprigs
- 1 teaspoon kosher salt plus extra to taste
Instructions
- Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the rice and cook, stirring frequently, for 2 to 3 minutes, until some of the grains become opaque and the rice smells wonderfully nutty and fragrant. Transfer the rice to a bowl and set aside.
- In the same saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped tomatoes and cook for about 5 minutes, stirring occasionally, until they begin to soften and release their juices.
- Add the onion, 1 garlic clove, tomato paste, and bouillon paste. Continue cooking for 5 to 10 minutes, until the vegetables are tender and the mixture is rich and fragrant.
- Pour in 1/4 cup of the water and stir to combine. Transfer the mixture to a blender and blend until mostly smooth. Return the sauce to the saucepan and bring it to a gentle simmer.
- Add the toasted rice, cilantro sprigs, remaining 1 1/4 cups water, the remaining garlic clove, and the kosher salt. Stir well and bring the mixture to a boil over high heat.
- Once boiling, cover the pan, reduce the heat to low, and cook for about 20 minutes, until the rice is tender and all of the liquid has been absorbed.
- Remove the lid and gently fluff the rice with a fork, folding the tomato mixture evenly throughout. Remove the cilantro stems and garlic clove if desired. Taste for seasoning and add more salt if needed.
- Allow the rice to rest for 10 minutes before fluffing once more and serving warm.
Notes
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