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This Mexican rice aka arroz rojo is fluffy but certainly not mushy and sticky. This is the easiest recipe ever, requiring minimal ingredients. Made with Mahatma rice, corn, spices, tomato sauce, and water.
I love to serve it with birria tacos and refried beans!
Table of Contents
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
Rice – I highly recommend using Mahatma rice for this recipe, but Jasmine rice is also a suitable alternative.
Tomato Sauce – Some people prefer to use fresh tomatoes but tomato sauce is convenient and easier. No need to blend veggies!
Spices – I used both chicken and tomato bouillon powder.
Top Tips
- Once the rice comes to a boil, reduce the heat to low, cover, and cook for 20 minutes. It is crucial that you cook it on low heat, otherwise the rice will burn and stick to the bottom of the pot.
- Don’t stir the rice while it cooks, just cover it and forget about it for 20 minutes!
- Once the rice is fully cooked through, use a fork to fluff it up.
- Check for seasoning right before serving, and add salt if needed.
Storage & Reheating
Have any leftovers? Allow the rice to cool completely and then transfer it to an air-tight container and refrigerate for up to 3 days. When you’re ready to eat the leftovers, place the leftover rice in a microwave-safe bowl and sprinkle a little water over it. Cover it with a lid or a damp paper towel and microwave until hot.
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
Mexican Rice
Ingredients
- 2 cups Mahatma rice
- 3 ½ cups water
- ½ small onion , finely diced
- 1 teaspoon tomato bouillon powder
- 1 teaspoon chicken bouillon powder
- ½ cup tomato sauce
- ¼ cup canned corn , optional
- 1 bay leaf
- 3 tablespoons oil
- salt to taste
Instructions
- Pour the oil into a nonstick skillet with high sides and heat over medium-high heat.
- Stir in the rice and onions and cook for 2 minutes or until the onions become translucent.
- Stir in the tomato sauce and then add the water, bay leaf, corn, tomato bouillon powder, and chicken bouillon powder. Give it a good stir and let it come up to a boil.
- Once the rice comes to a boil, cover, reduce the heat to low, and cook for 20 minutes.
- Once the 20 minutes are up, use a fork to fluff the rice and check for seasoning. Add salt if needed and enjoy!
Notes
- Once the rice comes to a boil, reduce the heat to low, cover, and cook for 20 minutes. It is crucial that you cook it on low heat, otherwise the rice will burn and stick to the bottom of the pot.
- Don’t stir the rice while it cooks, just cover it and forget about it for 20 minutes!
- Once the rice is fully cooked through, use a fork to fluff it up.
- Check for seasoning right before serving, and add salt if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
