If you’ve been hunting for the perfect mexican red rice recipe to complement your favorite Tex-Mex dishes, look no further. This simple red rice is really similar to Mexican rice—actually, it’s Mexican Rice, basically—but with a few tweaks that make it absolutely foolproof and delicious every time. It serves as the base for my family’s favorite Tex-Mex Arroz con Pollo, but it’s versatile enough to pair with almost any main dish.
Learning how to cook red rice properly might seem intimidating at first, but this recipe breaks it down into easy-to-follow steps that guarantee fluffy, flavorful rice with that signature reddish hue. The best part? You probably already have most of the ingredients in your pantry!
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Why You’ll Love This Recipe
Foolproof Technique: After 20 years of perfecting rice recipes, I’ve found this method yields perfectly fluffy, separated grains every single time—no more mushy or undercooked rice!
Budget-Friendly: Feeds a crowd for pennies per serving—perfect for stretching your grocery budget without sacrificing flavor.
Customizable: The basic recipe provides a perfect canvas for additions like peas, corn, or diced bell peppers if you want to make it your own.
Simple Red Rice Recipe Ingredients
- 2 tablespoons avocado oil or butter
- 1 small onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced
- 2 cups long-grain white rice
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup strained tomatoes (or tomato puree)
- 3 cups water or chicken broth
- Optional: 2 tablespoons fresh cilantro, chopped (for garnish)
How to Make Simple Red Rice
Making perfect red rice doesn’t require professional culinary skills—just a bit of patience and attention to detail. Here’s how to cook red rice step by step:
Step 1: Starting Your Simple Red Rice
Begin by heating 2 tablespoons of your chosen fat in a medium saucepan over medium heat. Once hot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
Add 2 cups of uncooked long-grain rice to the pot, stirring to coat each grain with the fat. This toasting step is crucial as it adds a subtle nutty flavor to the rice and helps prevent clumping. Season with a teaspoon of kosher salt and a few grinds of black pepper, then continue stirring for about 2 minutes until the rice begins to look slightly translucent around the edges.
Pour in 1 cup of strained tomatoes (or your tomato component of choice) and 3 cups of liquid (water or broth). Stir gently to combine, then increase the heat and bring the mixture to a full boil.
Step 2: Let it Cook
Once boiling, give the mixture one final stir, then cover the pot with a tight-fitting lid. Reduce the heat to low—this is important for achieving evenly cooked rice. Let it simmer undisturbed for exactly 20 minutes. Resist the urge to lift the lid during cooking as this releases steam and can result in unevenly cooked rice.
After 20 minutes, check if all the liquid has been absorbed by tilting the pot slightly. If you still see liquid pooling at the bottom, cover and cook for another 2-3 minutes. When no liquid remains, remove the pot from the heat but keep it covered. Allow the rice to steam off-heat for an additional 5-10 minutes—this final resting period helps the moisture distribute evenly throughout the rice.
Step 3: Finish the Simple Red Rice
The final step is simple but important: use a fork (not a spoon) to gently fluff the rice. This separates the grains without crushing them or making the rice gummy. Taste and adjust seasonings if necessary.
Serving Suggestions
This versatile red rice pairs beautifully with classic Mexican and Tex-Mex dishes. Serve it alongside enchiladas, tacos, or grilled meats for a complete meal. It also makes an excellent base for burrito bowls—just top with your favorite proteins, beans, vegetables, and salsas.
Leftover rice can be refrigerated for up to four days in an airtight container. To reheat, sprinkle a little water over the rice before microwaving covered, or sauté it in a pan with a touch of oil to create a quick version of Mexican fried rice.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but you’ll need to increase both the liquid amount (by about ¼ cup) and cooking time (to approximately 40-45 minutes). The texture will be slightly different but still delicious.
My rice turned out mushy. What went wrong?
Mushy rice typically results from using too much liquid or stirring during cooking. Make sure you’re using the exact 1:1.5 ratio of rice to liquid, and resist the urge to peek or stir while it’s simmering.
I only have tomato paste, not strained tomatoes. Will this work?
Yes! When using tomato paste instead of strained tomatoes, dilute ⅓ cup paste with ⅔ cup water to achieve a similar consistency. This creates a good substitute that still delivers that signature red color and tomato flavor.
How can I add more flavor to this basic recipe?
While this recipe is delicious as written, you can enhance it by adding ½ teaspoon cumin, a bay leaf, or chopped fresh cilantro. Some cooks like to add frozen peas and carrots during the last 5 minutes of cooking for color and nutrition.
Nutrition Information (per serving)
- Calories: 210
- Carbohydrates: 40g
- Protein: 4g
- Fat: 3g
- Sodium: 330mg
- Fiber: 1g
Other Rice Recipes You’ll Love
Looking to expand your rice repertoire? Try these other fantastic rice dishes:
- Seasoned Rice – A versatile side with herbs and butter
- Spicy Yellow Rice – Vibrant saffron-infused rice with a kick
- Stick of Butter Rice – Indulgent and incredibly flavorful
- Cheesy Rice
- Sweet Rice Recipe
Understanding how to cook red rice properly opens up a world of culinary possibilities. This simple mexican red rice recipe provides the perfect foundation for countless meals while being satisfying enough to stand on its own as a side dish. Whether you’re using traditional strained tomatoes or making do with tomato paste, the technique remains the same, and the results are consistently delicious.
What makes this recipe special is its adaptability—dress it up with additional spices or keep it simple and let the natural flavors of the tomatoes and aromatics shine through. Either way, you’ll have a pot of perfectly cooked red rice that will complement any Mexican-inspired meal you serve.
Simple Red Rice: The Perfect Mexican-Inspired Side Dish
Description
Mexican Rice, basically. The perfect base for countless meals or a delicious side dish on its own.
Ingredients
Instructions
- Heat oil or butter in a medium saucepan over medium heat.
- Add diced onion and cook until softened and translucent, about 3-4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add rice and stir to coat with oil. Toast for about 2 minutes, stirring occasionally.
- Season with salt and pepper, continuing to stir for another minute.
- Pour in strained tomatoes and water or broth, stirring to combine.
- Increase heat and bring mixture to a boil.
- Once boiling, cover with a tight-fitting lid, reduce heat to low, and simmer undisturbed for 20 minutes.
- Remove from heat (without removing lid) and let stand for an additional 5-10 minutes.
- Fluff gently with a fork, garnish with chopped cilantro if desired, and serve.
Notes
- For a more authentic taste, substitute the water with chicken broth.
If using tomato paste instead of strained tomatoes, mix 1/3 cup tomato paste with 2/3 cup water before adding.
For additional flavor, consider adding 1/2 teaspoon of cumin or a small cinnamon stick (remove before serving).