Mexican Rice: Fried First, Then Cooked Red with Tomato
Fry the rinsed rice only until lightly golden, add a strained tomato sauce, then let it cook gently under a lid. Move it just once, with care, so the grains stay whole.
Rinsed rice moves through hot oil until the grains turn lightly golden. A strained purée of ripe tomato, garlic and white onion goes in next, followed by hot water, diced carrot, peas and three whole green serrano chiles. Then the lid goes on and the heat goes down.
This is arroz rojo, which Larousse Cocina presents as a classic Mexican side dish and also calls arroz a la mexicana. English speakers often know this kind of red rice as Mexican rice, though that English name should not be read as a single official name used across Mexico.
The recipe below follows the six-serving arroz rojo published by Larousse Cocina, from Verde, blanco y rojo en la cocina mexicana. It is one version, not the only correct one.
We have not kitchen-tested this recipe. The amounts and timings come from the Larousse Cocina recipe, and your pot and burner may behave differently.
That recipe does not define how much its taza and cucharada hold, so those units stay as published here, with no conversions. Its summary lists 40 minutes of cooking, while its written steps give 25–30 minutes of covered cooking on low heat and then a 10-minute rest. The method below uses the timings from the written steps.
Ingredients for 6 Servings
Equipment
- Bowl and strainer for rinsing the rice
- Blender
- Strainer for the sauce
- Pot with a lid
- Spatula or wooden spoon
Choosing and Measuring
- Cups and spoons: Use the same cup for the rice, oil, water, carrot and peas, so that they stay in proportion to one another.
- Oil: No particular kind is required, so use a cooking oil you normally reach for.
- Salt: Salt grains vary in size, so taste before serving and adjust if needed.
- Serranos: If you can't find them, leave them out or use another green chile. Heat and size differ, so either choice changes the dish.
- Water: Keep it as hot water for this version. The FAQ covers chicken broth.
Fixing Common Problems
| Problem | Likely cause | What to do |
|---|---|---|
| The rice is hard to fry evenly | Too much water left after rinsing | Drain it as thoroughly as you can before it goes into the oil |
| The sauce is thin or has bits in it | Water was added to the blender, or the sauce wasn't strained | Blend without water and always strain |
| The grains turned dark | The rice was fried past the lightly golden stage | Stop earlier next time and keep the rice moving |
| The color is patchy | Tomato sauce has collected at the edges of the pot | Gently move the rice from the edges toward the center |
| The grains are broken | The rice was stirred too hard | Move it carefully, and only as much as needed to even the color |
| The rice is still firm at the end of cooking | Pots and burners differ | Keep it covered on low, then check a grain again before resting |
Variations Across Mexico
Try these as separate versions rather than adding them all to the recipe above, and treat them as a guide to what exists, not as tested formulas.
The Diccionario enciclopédico de la Gastronomía Mexicana on Larousse Cocina records regional differences:
| Where or who | What changes |
|---|---|
| Tabasco, parts of Chiapas and Yucatán | Achiote is added |
| Durango | Additions such as peas, potato, chile strips, corn and cheese |
| TV Azteca's Cocineros Mexicanos | The rice and a tomato-vegetable mixture are cooked separately, then combined, with cilantro, parsley, chile cuaresmeño, cooked carrot and peas |
The TV Azteca recipe uses different quantities and a two-part method, so it is a separate recipe rather than an adjustment to this one. TV Azteca also notes that its chefs may improvise details live.
Red Rice and Its Names
The dictionary describes arroz rojo as rice that is fried and seasoned with blended tomato, then cooked in water or chicken broth with garlic, onion and herbs. It also notes that in Mexico City and the central states the dish is frequently called arroz a la mexicana.
The Larousse Cocina recipe explains that second name through color: green from peas and chiles, white from the potato often used, and red from tomato. Potato is common in this style, but this particular recipe doesn't include it, so it isn't added here.
Larousse Cocina places the dish on the table as a sopa seca or a side. For more dishes from the same country, see our Mexican recipes.
Frequently Asked Questions
Are Mexican rice, arroz rojo and arroz a la mexicana the same dish?
Larousse Cocina treats arroz rojo and arroz a la mexicana as names for the same dish, and this article follows that. "Mexican rice" is the English name used here for this red rice, but it does not map neatly onto a single Spanish name.
How much is a taza or a cucharada?
The recipe does not define the volume or weight of either unit, so no conversion is given here. Using one cup for all the taza measures keeps those ingredients in proportion to one another.
Can I use chicken broth instead of water?
The dictionary entry describes arroz rojo cooked in either water or chicken broth, so broth versions exist. The recipe followed here uses hot water, and using broth would make it a different version.
Should I add potato?
Not to this recipe. Larousse Cocina mentions potato as frequent in the style, but it isn't among this recipe's ingredients. The dictionary also records potato among the additions in Durango.
How hot will the whole serranos make the rice?
The recipe does not describe the heat level, and we have not tested it. The chiles go in whole, and you can decide at the table whether to eat them or set them aside.
Why don't the recipe's cooking times match?
The Larousse Cocina summary lists 40 minutes of cooking, while its steps give 25–30 minutes on low heat and a 10-minute rest. The page doesn't explain the difference, so this article follows the step timings.
Sources
- Larousse Cocina, "Arroz rojo," recipe from Verde, blanco y rojo en la cocina mexicana. Used for the six-serving ingredients and method, the dish as a classic Mexican side also called arroz a la mexicana, and the explanation of that name. https://laroussecocina.mx/receta/arroz-rojo
- Larousse Cocina, "Arroz rojo," Diccionario enciclopédico de la Gastronomía Mexicana. Used for the definition of the dish, its naming in Mexico City and the central states, and regional variations. https://laroussecocina.mx/palabra/arroz-rojo/
- TV Azteca, "Receta: Arroz Rojo | Cocineros Mexicanos." Used only as a comparison with a separate recipe that has different quantities and a two-part method. https://www.tvazteca.com/azteca7/cocineros-mexicanos/recetas/notas/receta-arroz-rojo-cocineros-mexicanos
