I am absolutely in love with this fluffy Mexican Rice recipe! Often called Spanish rice (although two very different dishes), Mexican rice is a flavorful, tomato-based dish made by toasting the rice in oil, then cooking it with onion, garlic, broth, and tomato sauce until the grains are light, fluffy, and perfectly separate.
Mexican rice is easy to make and once you know the tricks, it turns out light and fluffy every single time.
Mexican Rice vs Spanish Rice
What many people in the U.S. call “Spanish rice” is actually Mexican rice, or arroz rojo. Although the names are often used interchangeably, the two dishes are very different! They differ with the ingredients, the flavors, the cooking method, and the final texture.
- Mexican rice is toasted in oil and simmered with tomato, onion, garlic, and broth until the grains are light, fluffy, and perfectly separate. Served as a flavorful side dish alongside Mexican cuisine.
- Spanish rice is from Spain, often cooked with olive oil, saffron, paprika, and often includes seafood, meat, or vegetables. Spanish rice is cooked in a wide pan and is a richer, creamier rice dish, sometimes with a crispy bottom. Spanish rice isn’t tomato-based and fluffy like Mexican rice.
Tips and Tricks
No more gummy rice! Follow all these techniques and your Mexican Rice (arroz rojo) will be consistently light and every time.
- Don’t rinse the rice.
Toasting the rice is a critical step and rinsing the rice causes it to become wet and waterlogged. - Toast the rice in oil.
Toasting the rice in oil helps keep the grains light and separate while adding a subtle, nutty flavor. It also slows how the rice absorbs liquid, preventing it from becoming mushy. - Cook rice for 13 minutes,then remove from heat.
If you’re like me, you’ve spent most of your life cooking rice for 20 minutes and then lifting the lid immediately. Don’t do any of that! Simmer the rice for 13 minutes, then remove the pot from heat and let it rest undisturbed for 10 minutes. - Don’t lift the lid while the rice rests.
The rice will continue to steam as it rests for 10 minutes, finishing the cooking process so that all the rice is cooked evenly. Don’t lift the lid! - Fluff rice after 10 minutes.
Set another timer so you don’t forget! The rice will continue to steam while it rests but you don’t want to go past the 10 minute mark, otherwise rice could become gummy.
Recipe FAQ
Toasting the rice in avocado oil is a critical step in creating the fluffy, separate grains for authentic Mexican Rice. You can try skipping the oil, but know that the rice may be a stickier and gummier than you’d find in Mexican-style restaurants.
Yes! This Mexican Rice is naturally gluten free as-is.
How to make Fluffy Mexican Rice (Arroz Rojo)
Prep Ingredients
You’ll want to move quickly once you start cooking the rice, so it’s important to have everything chopped and measured out before firing up the stove.
Toast rice
This is the key step for light and fluffy, flavorful, separate grains! Don’t skip this step! Also, don’t rinse the rice as the rice will become waterlogged and the toasting step won’t work properly.
Heat a large pot on medium heat. Add 1 ½ Tbsp avocado oil and allow to heat up for 30-60 seconds, then add 1 ½ cups of basmati rice. Toast rice until it begins to brown and become fragrant, about 7 minutes, stirring occasionally. Lower heat if rice becomes to hot so that it doesn’t burn.
Add aromatics
Once rice is toasted, stir in 1 cup diced yellow onion. Cook about a minute or two, stirring frequently. Then add in minced garlic and cook until fragrant, about 30 seconds.
Add everything else
Stir in: 1 ¾ cup vegetable broth, 2 Tbsp tomato paste, ¾ cup tomato sauce, ¾ tsp salt, 1 tsp oregano, and ½ tsp cumin powder.
Bring to a simmer
Turn heat up to high and stir to make sure rice doesn’t clump together. Once it begins to boil, reduce heat to low, cover with a lid, and cook for 13 minutes. Set a timer!
Allow rice to rest
Once the timer goes off after 13 minutes, remove pot from heat and allow the rice to rest undisturbed for 10 minutes. Set a timer and don’t lift the lid!
Fluff the rice
After allowing rice to rest 10 minutes, lift the lid and gently fluff the rice with a rice paddle or fork. Enjoy!
Storage + Reheating
Store leftover Mexican rice in an airtight container in the fridge for up to 5 days. Remember: don’t leave rice at room temperature for more than two hours, as foodborne bacteria can grow quickly.
Reheat Mexican rice quick and easily in the microwave (my preferred method) or in a pot on the stovetop on medium heat, stirring occasionally to ensure rice doesn’t stick to the bottom.
Freeze Mexican rice in an airtight container for up to 1 month. To defrost, place container in the fridge the day before.
Other Mexican-inspired recipes
If you love Mexican flavors, try my other recipes!
- Homemade Refried Beans
- Black Bean and Kale Burritos with Avocado Crema
- Black Bean and Yellow Rice Burritos
- Instant Pot Mexican Pinto Beans
- Garden Fresh Pico de Gallo
- Mango-Lime Salsa
Fluffy Mexican Rice (Arroz Rojo)
Equipment
- 1 Large pot with lid
Ingredients
- 1 ½ Tbsp avocado oil
- 1 ½ cups white basmati rice
- 1 cup yellow onion, finely diced
- 5 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 ¾ cup vegetable broth
- ¾ cup tomato sauce
- 1 tsp oregano
- ¾ tsp salt
- ½ tsp cumin powder
Instructions
- Prep: Measure and prep all ingredients. Once you begin cooking, you'll want to move quickly.
- Toast rice: Heat a large pot on medium heat. Add 1 ½ Tbsp avocado oil and allow to heat up for 30-60 seconds, then add 1 ½ cups of white basmati rice. Toast rice until it begins to brown and become fragrant, about 7 minutes, stirring occasionally. Lower heat if rice seems too hot so it doesn't burn.
- Add aromatics: Add onion and cook for a minute or two minute, stirring frequently. Stir in garlic and cook about 30 seconds, until fragrant. Then add everything else: 1 ¾ cup vegetable broth, 2 Tbsp tomato paste, ¾ cup tomato sauce, 1 tsp oregano, ¾ tsp salt, and ½ tsp cumin. Stir to combine.
- Cook rice: Bring rice to a low boil, then lower heat to low and cover with a lid. Cook rice for 13 minutes (set a timer!), then remove pot from heat and let rest undisturbed for 10 minutes. Set another timer and don't lift the lid!
- Fluff rice: After rice has rested for 10 minutes, remove the lid immediately and gently fluff rice with a rice paddle or fork. Enjoy!
Did you enjoy this Mexican Rice? I’d love to hear how it turned out in a comment! 🙂
Nice rice !!!! It was so fluffy , not a glob of sticky rice .
And , the addition of cumin makes the fluffy rice both delicious & interesting !!! YUMMY !!!
Thanks for commenting David, I’m so glad you enjoyed this Mexican Rice! I’m a HUGE fan of Mexican rice and after some adjustments, I’m absolutely in love with this recipe!