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Ultimate Authentic Restaurant-Style Mexican Rice (Fluffy & Easy Arroz Rojo)

A close-up of a mound of vibrant orange Mexican rice recipe, mixed with green peas, served on a white plate with a lime wedge.
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This recipe translates the secrets of restaurant kitchens into a simple, one-pot method for making truly fluffy and flavorful Mexican rice, or Arroz Rojo. You get the classic taste you crave for your tacos and enchiladas.

Ingredients

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  • 2 tablespoons vegetable oil
  • 1 cup long-grain white rice
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 medium tomato, roughly chopped
  • 1/4 cup tomato sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 2 cups chicken broth (low sodium preferred)
  • 1/2 cup frozen peas and carrots mix (optional)
  • 2 tablespoons chopped fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat.
  2. Add the rice to the hot oil. Stir constantly and toast the rice for 5 to 7 minutes until the grains turn a light golden brown. This toasting step is key for fluffy rice.
  3. While the rice toasts, prepare the flavor base: Combine the chopped onion, minced garlic, and chopped tomato in a blender or food processor. Blend until you have a smooth, bright red puree.
  4. Pour the tomato puree into the saucepan with the toasted rice. Stir well to coat every grain. Cook for 2 minutes, allowing the moisture to evaporate slightly.
  5. Stir in the tomato sauce, ground cumin, dried oregano, and salt. Cook for 1 minute until fragrant.
  6. Carefully pour in the chicken broth. Bring the mixture to a boil.
  7. Once boiling, stir in the optional frozen peas and carrots mix. Reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer for 18 minutes without lifting the lid. Do not stir during this time.
  8. Remove the saucepan from the heat and let it stand, still covered, for an additional 10 minutes. This resting period allows the steam to finish cooking the rice evenly.
  9. Remove the lid. Use a fork to gently fluff the Mexican rice. Taste and adjust salt if needed.
  10. Garnish with fresh cilantro and serve immediately with lime wedges on the side.

Notes

  • To achieve restaurant-style fluffiness, measure your liquid precisely and do not lift the lid while the rice simmers.
  • If you prefer a richer flavor, substitute the chicken broth with water mixed with one teaspoon of chicken bouillon powder.
  • For a slightly spicier kick, add a pinch of cayenne pepper along with the cumin and oregano.

Nutrition

Find it online: https://kitchenslang.com/mexican-rice-recipe-fluffy-easy-arroz-rojo/