Whenever I make Mexican Red Rice at home, I’m instantly reminded of how a humble side dish can tie an entire meal together. The first time I had it was in a small family-owned restaurant in Puebla, where the rice came out steaming hot, fragrant with cilantro, and just the right balance of tomato flavor. No fuss, no heavy seasoning—just simple ingredients done well.
That’s what this recipe is about: rice that’s light, fluffy, and seasoned enough to eat by itself, but subtle enough to let the main dish shine.
Why This Rice Always Works
What I love about this recipe is how dependable it is. No mushy grains, no blandness, and no overwhelming tomato paste taste. The rice comes out fluffy, with each grain holding its shape, and it has just enough seasoning to keep you going back for another spoonful.
I often make it when we’re having tacos or grilled chicken because it feels like the glue that holds the meal together. If you’ve ever been let down by Mexican rice before, chances are it was too wet or under-seasoned. With the right ratio of rice to liquid and a light hand with the tomato paste, you’ll get the restaurant-style result every time.
My Tips for Perfect Rice Every Time
-
Toast the rice first: I always sauté the raw rice in a little oil until it turns slightly golden. This step adds a nutty flavor and prevents the grains from clumping together.
-
Use broth, not water: Cooking rice in chicken or vegetable broth instead of plain water makes all the difference. It gives depth of flavor without overpowering.
-
Don’t rush the steam rest: After the heat is off, I leave the rice covered for 10 minutes before fluffing. It finishes cooking gently and comes out perfectly.
-
Keep it simple: A tablespoon or two of tomato paste is enough. Too much makes the sauce too thick and the rice soggy.
Make Ahead and Storage
I often make a double batch because this rice keeps really well. Store it in the fridge in an airtight container for up to 4 days, and reheat with a splash of water to bring back its fluffy texture.
It also freezes beautifully. Portion it into freezer bags, flatten for easy stacking, and pull out whenever you need a quick side. Just reheat in a skillet with a touch of broth to freshen it up.
How I Serve Mexican Red Rice
This rice is versatile enough to go with almost anything. My personal favorite is serving it with slow-cooked pork carnitas, a spoonful of pico de gallo, and a squeeze of lime. But it’s just as good tucked into burritos, paired with grilled shrimp, or served alongside roasted vegetables.
Sometimes, I even enjoy it as a quick lunch on its own with a fried egg on top and a sprinkle of fresh cilantro. Simple, filling, and satisfying.
FAQs
Why is my Mexican rice mushy?
Most likely too much liquid was added, or the tomato paste was too heavy. Stick to the right liquid-to-rice ratio and keep the tomato base light.
Can I use fresh tomatoes instead of tomato paste?
Yes! Blend 2–3 ripe tomatoes into a puree and use that instead of paste. Just make sure they’re really flavorful, otherwise the rice can taste a little flat.
Do I need to rinse the rice?
I always rinse until the water runs clear. This removes excess starch and helps the grains stay separate after cooking.
What’s the best rice to use?
Long-grain white rice works best for this recipe. It stays fluffy and doesn’t clump together.
Can I make it vegetarian?
Definitely. Use vegetable broth instead of chicken broth, and the result is just as delicious.
Mexican Red Rice
Light, fluffy, and full of flavor, this Mexican Red Rice is a classic side dish that pairs perfectly with tacos, enchiladas, or grilled meats.
Ingredients
- 1½ tablespoons olive oil
- ½ small white onion, finely chopped
- 2 garlic cloves, minced
- 1 cup uncooked long grain white rice
- 2½ tablespoons tomato paste
- 1¾ cups chicken or vegetable broth
- ¼ teaspoon salt
- 1 whole serrano or jalapeño pepper, optional
- 1 sprig fresh cilantro (coriander)
- Extra chopped cilantro leaves, for garnish (optional)
Instructions
- Warm the olive oil in a saucepan over medium heat. Sauté the garlic for just a moment, then add the onion and cook gently until soft and translucent.
- Stir in the rice, making sure each grain is coated in the oil. Add the broth, tomato paste, and salt, stirring until the tomato paste dissolves into the liquid.
- Drop in the whole chili and cilantro sprig. Cover the pan and bring everything to a gentle simmer, then reduce the heat to low so the rice cooks slowly and evenly. Let it cook until the liquid has been absorbed, about 15 minutes.
- Turn off the heat but keep the lid on. Allow the rice to rest for 10 minutes so the steam can finish its work. This step is the secret to fluffy, separate grains.
- Fluff the rice with a fork before serving, and sprinkle with fresh cilantro if you like.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 245Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 56mgSodium 349mgCarbohydrates 15gFiber 1gSugar 2gProtein 16g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Mexican Red Rice might look like a humble side dish, but it has a way of transforming a plate into something that feels complete. For me, it’s the dish that never disappoints—fluffy, fragrant, and so comforting. Whether you’re serving it at a family taco night or using it as a base for burrito bowls, this rice is one of those recipes you’ll keep coming back to.
Once you get the hang of it, you’ll wonder why you ever settled for the gluggy, bland versions. Good rice is never just filler—it’s part of the meal’s soul.
