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Mexican Red Rice (Arroz a la Mexicana)

Mexican red rice is a staple in the Mexican kitchen. Done right, it's bursting with flavor and compliments almost any Mexican dish.
4.94 from 15 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Side Dish
Cuisine Mexican
Servings 6 people


  • 1/2 lb. ripe tomatoes
  • 3 cloves garlic - whole, unpeeled
  • 1/2 medium white onion - Diced
  • 1 1/2 cups long-grain white rice
  • 1/4 cup vegetable oil
  • 3 1/2 cups chicken stock
  • 1 tsp. kosher salt
  • 1 small carrot - Peeled, shredded on a box grater, then chopped
  • 1/4 cup frozen peas - Thawed (optional)
  • 1 1/2 tbsp. flat-leaf parsley - Finely chopped (optional)
  • 2-3 large serrano peppers - Either chopped finely, or cut a large slit down the sides, and leave whole, depending on how spicy you like your rice (optional)


  • Preheat your broiler on high, then add the tomatoes and garlic to a heavy-duty broiler pan. Broil until the tomato tops are blackened, then flip and broil the other side until blackened. Squeeze the garlic out of its skins, then add to a blender jar along with the tomatoes and onions. Blend until it's as smooth as possible.
  • While the tomatoes are broiling, rinse the rice in a rice strainer until the water runs clear. Let drain thoroughly, shaking and stirring until no more water drips through the strainer.
  • Heat the oil over medium-high heat in a heavy-bottomed stockpot. Once the oil is shimmering, fry the rice until just turning color, stirring, and turning over constantly so it will cook evenly and doesn't stick. About 8-10 minutes.
  • Add tomato puree to the fried rice. Over medium-high heat, cook, stirring constantly until most of the moisture has evaporated out of the puree. About 3-4 minutes.
  • Reduce the heat to medium-low, add the chicken stock, carrot, peas, parsley serrano peppers, and salt—cover and cook for ten minutes. Remove from heat and let sit for an additional 20 minutes. Fluff with a fork, and serve.
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