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Easy and Fluffy Mexican Rice (Arroz Rojo)

A perfectly molded serving of fluffy mexican rice, bright orange from tomato, mixed with green peas, served in a white bowl.
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Make authentic, flavorful Mexican rice quickly. This simple recipe focuses on toasting the rice first to guarantee fluffy grains perfect for your weeknight Taco Tuesday meals.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup long grain white rice
  • 1/2 medium white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (8 ounce) can tomato sauce
  • 2 cups chicken broth (or vegetable broth)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup frozen peas and carrots mix (optional)

Instructions

  1. Heat the olive oil in a medium saucepan over medium heat.
  2. Add the rice to the pan and stir constantly for 3 to 5 minutes until the grains turn a light golden brown. This step is key for fluffy rice.
  3. Add the chopped onion and cook until softened, about 3 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the tomato sauce, chicken broth, cumin, salt, and pepper. Stir well to combine.
  6. Bring the mixture to a boil.
  7. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18 minutes without lifting the lid.
  8. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. Do not lift the lid during this resting time.
  9. Gently fluff the rice with a fork. Stir in the frozen peas and carrots mix if using, allowing the residual heat to warm them through.
  10. Serve immediately as a flavorful rice side dish.

Notes

  • Using chicken broth instead of water adds depth and makes this a restaurant style rice side.
  • For a slightly spicier flavor, add a pinch of chili powder with the cumin.
  • Do not skip the toasting step; it prevents the rice from becoming sticky.

Nutrition

Find it online: https://cookingbyfelix.com/easy-fluffy-mexican-rice-recipe/