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finished recipe piled high on a platter and garnished with cilantro and sliced limes

Mexican Red Rice (Homemade Arroz Rojo)



2 tablespoons butter

1/2 cup yellow onion, diced

4 garlic cloves, diced

3 tablespoons concentrated tomato paste

1 cup long grain rice, rinsed well

1 1/2 cups broth (vegetable, chicken or tomato)

3/4 teaspoon sea salt

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper (optional)

1/4 cup cilantro, diced, for serving


  1. Rinse rice thoroughly to remove starch. Set aside.

  2. Saute diced onion and garlic in butter for 3-4 minutes, stirring occasionally. Add tomato paste, cumin, cayenne and salt, cooking for 2 minutes. Add rice, tossing in the tomato-ey butter for another 2-3 minutes.

  3. Add stock, stirring to dissolve the tomato paste into the stock. Taste the broth - it should be a little too salty. Once the stock comes up to a boil, cover the pot and reduce the heat to low, cooking for 15 minutes, until all of the stock has been absorbed. Remove the pot from the heat, but leave it covered for an additional 10 minutes.

  4. Once finished steaming, add in diced cilantro and toss. Serve warm.


Regular long grain white rice is the best option for this rice recipe. Substitute jasmine or basmati, if needed. 

  • Prep Time: 10
  • Cook Time: 25
  • Category: Easy Recipes, Side Dishes
  • Method: Stove Top
  • Cuisine: Mexican

Keywords: Mexican Rice, Arroz Rojo, Mexican Red Rice, Tomato Rice