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Mexican Red Rice in a white glazed cazuela on a grey background.

Mexican Red Rice (Arroz Rojo)

Tamara Andersen
Mexican Red Rice (Arroz Rojo) is a super flavorful, easy, gluten free side dish to serve with your Mexican main dishes!
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dishes
Cuisine Mexican
Servings 4 servings
Calories 210 kcal



  • To a medium saucepan over medium-high heat, add the oil and rice. Sauté until fragrant.
    A sauce pan with rice and an orange spatula.
  • Add the onion, garlic, cumin, and stir an additional 1-2 minutes.
  • Whisk the mashed chipotle and adobo, tomato paste, and broth to a total of 2 cups (or as per package).
  • Add the diced carrots and peas (unless you're amazing and add them steamed at the end!). Bring to a boil.
  • Reduce heat. Cover. Cook 15 minutes (or as per package). Resist the urge to lift the lid!
  • Remove from heat until ready to fluff and serve. If you've steamed your peas, add them at this time.
  • Garnish with chopped cilantro if desired. Serve.


This recipe calls for a ratio of rice to liquid of 1:2. I usually have basmati rice in my pantry. If you are using a rice that requires a different rice to liquid ratio, adjust the recipe accordingly. Similarly, check the cooking time on your rice. I cook basmati rice 15 minutes. I have used this Royal Basmati Rice. The ratio given is 1:2. Read your package because many will call for something different!
Thoroughly rinsing your rice removes excess starch, and that means your rice is more likely to have separate grains!


Calories: 210kcalCarbohydrates: 39gProtein: 4gFat: 1g
Keyword arroz rojo, Mexican rice, red rice
Tried this recipe?Let us know how it was!