If you’ve ever ordered Mexican food and thought, “Okay, but the rice is the real star,” then you and I are already best friends. Mexican rice, also known as Arroz Rojo (which literally means “red rice”), is one of those dishes that tastes like a celebration even when you’re just eating dinner in your pajamas.

It’s bright, flavorful, a little spicy, and so comforting. It’s the kind of rice that makes you feel like you’ve done something right in life, even if your kitchen looks like a tornado just passed through.

And yes, this recipe is vegan, easy to make, and made in one pan — which is basically the dream for weeknight cooking.

What Is Mexican Rice (Arroz Rojo)?

Mexican rice is a classic rice-based dish that’s served across Mexico as either a side dish or a main meal. It’s sometimes called Spanish rice or Arroz Mexicano, and it’s similar to Portuguese tomato rice but with more spices and a bolder tomato flavor.

What makes this rice special isn’t just the tomato color — it’s the way the rice is first toasted in oil, then cooked slowly in tomato puree and vegetable stock, soaking up all those savory flavors.

And the veggies? They add crunch, sweetness, and texture, making it feel like a full meal rather than just a side.

Why You’ll Love This Mexican Rice Recipe

Let me tell you why this recipe is one of my go-to meals:

It’s zesty and bold – The tomato puree gives it a tangy, rich flavor, and the spices add warmth without being overwhelming.

It’s loaded with veggies – Carrots, bell peppers, peas, and jalapeños bring color, nutrition, and texture.

The rice comes out fluffy – Because you rinse the rice first, toast it, then cook it slowly — it ends up perfectly tender and non-mushy.

One pot wonder – It’s basically a full meal cooked in one pan. Cleanup is minimal, and happiness is maximal.

Ingredients You Need (Simple & Easy)

Here’s what you’ll need for this Mexican Rice (Arroz Rojo):

• 2 tbsp olive oil
• ½ cup finely chopped onions
• ½ tsp finely chopped garlic
• 1 cup long-grain rice (basmati or any long grain rice)
• ¼–⅓ cup finely chopped carrots
• ¼–⅓ cup finely chopped red bell pepper
• ¼–⅓ cup green peas (optional)
• 1 tsp chopped serrano or jalapeño peppers
• 1 tsp finely chopped celery
• ½ tsp cayenne pepper (or paprika, red chili powder, or ¼ tsp black pepper)
• ½ tsp ground cumin
• Salt to taste
• 1 cup tomato puree
• 1.75–2 cups vegetable stock or water

That’s it. No fancy ingredients. Just good, simple food.

Step-by-Step: How to Make Mexican Rice (Arroz Rojo)

Rinse the Rice

First, rinse the rice under cold running water a couple of times. This removes starch so the rice doesn’t become sticky or mushy.

Let it drain, and then keep it aside.
(Yes, this step is small, but it makes a huge difference.)

Sauté the Aromatics

Heat olive oil in a large pan over medium heat.

Add the chopped onions and garlic.
Sauté for about a minute until fragrant.

Your kitchen will smell so good right now. It’s the kind of smell that makes you feel like dinner is going to be amazing.

Toast the Rice

Lower the heat and add the rinsed rice.

Stir continuously on low heat. The rice should start to lightly brown and become opaque.

This step is key. Toasting the rice gives it a nutty flavor and keeps it from getting mushy later.

Add Veggies & Spices

Now add:

• carrots
• bell peppers
• peas
• serrano or jalapeño
• celery
• cayenne (or paprika)
• cumin
• salt
• Stir and sauté for 2–3 minutes.

The rice should start to smell like a fiesta in your pan.

Add Tomato Puree

Pour in 1 cup of tomato puree and mix gently.

If you’re using fresh tomatoes, blend about 200 grams of chopped tomatoes into a puree.

If you’re using canned tomato puree, just adjust the water later because canned puree tends to be thicker.

Add Stock & Simmer

Add 1.75–2 cups vegetable stock or water.

Mix and taste the broth. It should be slightly salty and flavorful.

Cover the pan and simmer on low heat for 20–22 minutes, until rice is tender and all liquid is absorbed.

Check & Finish

Check the rice every 5–10 minutes.

If the liquid is gone but rice is still undercooked, add ¼ cup hot water or stock and continue cooking.

Once the rice is tender, fluff it gently with a fork.

And there you go — a bowl of vibrant, fluffy, perfectly seasoned Mexican rice.

Serving Suggestions (Because This Rice Deserves Company)

Mexican rice is incredible on its own, but it becomes even better with:

• Fresh salad
• Vegetarian burrito
• Quesadillas
• Empanadas
• Chimichangas
• Guacamole and salsa

I personally love serving it with a simple side salad and lemon wedges. The citrus brightens it up beautifully.

Variations & Add-Ins (Make It Your Own)

This recipe is super flexible. Here are some easy swaps:

Add more veggies

Try:

• cauliflower
• corn
• broccoli
• potatoes
• French beans
• Make it spicier
• Add more jalapeños or cayenne pepper.
• Add protein

Pan-fried tofu tossed in at the end is amazing.

Make it simpler

Skip the veggies entirely and just make the tomato rice.

Tips for Perfect Mexican Rice Every Time

• Basmati or any long grain rice works best because it stays fluffy and separate.
• Don’t skip rinsing – Rinsing removes starch and prevents stickiness.
• Toast the rice – This adds flavor and improves texture.
• Cook low and slow – High heat makes rice sticky. Low heat keeps it tender.
• Keep an eye on the water – If it dries up before rice is cooked, add more hot water.

Storage & Leftovers

Store cooled leftovers in a sealed container in the fridge for up to 1 day.

For best taste, enjoy this rice fresh. It’s just… better that way.