Not to be confused with Spanish Rice, which uses saffron and has a yellowish color, this Mexican Rice (Arroz rojo) is a staple in Mexican and Tex-Mex cuisine.
Now I know my version isn’t an old family recipe, but since moving to Texas I have come to LOVE Mexican and Tex-Mex food and I love cooking it too. I’ve also had it off the beaten path throughout the Yucatan so I’m not completely uncultured.
My favorite dish to serve Mexican rice with is my incredible Pollo Asado, but it’s great on Taco Tuesday or any other time! If you’re having guests over, you’ll want to make my Mexican Street Corn Dip too!
I’ll be making my rice on the grill in a cast iron dutch oven, but feel free to use a stove top if you want.
How to Make Mexican Rice
This recipe uses authentic flavors like tomato bouillon (caldo de tomate), garlic, and onion. I do allow a minor modern convenience by using tomato sauce instead of blending it from scratch (feel free to make your own).
Time for a hot take….you don’t need to wash or rinse your rice before cooking. In fact, unless you’ve got all day to dry it out completely I recommend not doing that.
We are going to toast the rice in the pan first, and if you’ve read my smoked turkey recipe, you know that moisture is the enemy of browning (which is why i don’t wet brine my turkeys).
As the rice is toasting we add the onion, then the garlic as it’s finishing up so it doesn’t burn.
When the rice is toasty and the onion is cooked, we’ll add our spices, tomato sauce and chicken stock. While it’s simmering you should try not to open the lid.
Before Simmering
After Simmering
Now let’s talk a bit about the ingredients.
The Rice – The star of the show. Long grain rice is great for rice dishes because it has less starch and the results speak for themselves. I’m sure any long grain white rice will do fine.
Tomato Bouillon – Most recipes for Mexican rice use this. It can be found in most grocery stores in the International isle or online. My local Wally World has it by the tortillas and other Mexican ingredients.
Chicken Broth – A lot of recipes that omit the tomato bouillon suggest using chicken broth instead of water to cook the rice. I include the bouillon, but I also use chicken broth for extra flavor.
Goya Sazon Packet – The “con azafran” (with saffron) version is the one you want. This stuff is a flavor bomb and is a really nice addition. It also helps give a great color to the finished rice.
Jalapenoand Bay Leaf – These are placed on top of the rice as it’s cooking down for aromatics and flavor. You can certainly omit them if you like, but if you’re concerned about spice, the jalapeno won’t make it spicy.
Legend has it that if anyone gets the bay leaf in their dish they get to make a wish!
Mexican Rice (Arroz Rojo) is a staple in Mexican and Tex-Mex cuisine. This is an authentic version that I absolutely LOVE making with my Pollo Asado or any Tex-Mex dishes.
I’ll be making mine on the grill, because it’s what I do, but a stovetop works just as good. Check out the video below for step by step Weber Kettle instructions.
1 Tablespoon Tomato Bouillon (Caldo de Tomate) see note 2
1 Teaspoon Cumin
1/2 Packet Goya Sazon con Azafran
1 Bay Leaf (optional)
1 Jalapeno or Serrano Pepper (see note 3)
Instructions
Preheat a large frying pan or dutch oven to medium-high heat
Add the rice and the oil. Stir continuously for 3 minutes
Add the diced onion and stir continuously for another 4 to 5 minutes
Add the garlic and mix well for 30 seconds
Add the cumin, Sazon Packet, and tomato bouillon. Mix until well incorporated (about 30 seconds)
Add the tomato sauce and chicken broth. Stir well. Add the jalapeno/serrano and bay leaf on top (if using)
Bring to a low boil. Reduce the heat to low, cover, and simmer for 20 minutes. Try not to remove the lid during this time
Remove from heat and let the rice rest in the covered pan for a minimum of 20 minutes or up to an hour
Notes
White onion is traditional, but yellow onion works too if that’s what you have
Tomato bouillon is an authentic ingredient for Mexican rice. It’s found in most grocery stores in the international isle or with other Mexican ingredients (like taco shells and refried beans). If you absolutely can’t find it, you can sub with chicken bouillon. It comes in cubes and powdered form and I like the powdered for easy mixing and convenience
Adding a jalapeno or serrano pepper on top of the rice as it’s cooking down is done for flavor and aromatics. It won’t make the rice spicy but you can definitely leave it out if you prefer. I like to poke several holes in the pepper to help release some of the flavors inside
when I see a reciepe using a premix packet of seasoning I usually find in the ingredient listing these no no’s and will always pass. No no’s imclude.Salt, MSG, Wheat. so, I will first check your suggested brand. that packet of any brand including dip mixes is why I do from scratch.
The Sazon is completely optional and to be honest, I typically use a bit of chili powder instead which I mention in the video. The caldo de tomate is pretty standard though. Other than that it’s pretty basic. I appreciate you stopping by though!
when I see a reciepe using a premix packet of seasoning I usually find in the ingredient listing these no no’s and will always pass. No no’s imclude.Salt, MSG, Wheat. so, I will first check your suggested brand. that packet of any brand including dip mixes is why I do from scratch.
The Sazon is completely optional and to be honest, I typically use a bit of chili powder instead which I mention in the video. The caldo de tomate is pretty standard though. Other than that it’s pretty basic. I appreciate you stopping by though!