Hungry for cozy, red rice that tastes like a hug? Let’s make it. No mush. No mystery. Just fluffy grains, tiny tomato glow, and big smiles. Grab a pot. In 30 minutes, your kitchen smells amazing.

The best Mexican (often called “Spanish”) rice is toasted long-grain white rice cooked in a smooth tomato, onion, and garlic blend with broth, then rested to steam. This gives light, separate grains, gentle red color, and a warm, savory taste.

Why This Version Wins (And Grandma Would Nod)

• Toasting the rice adds nutty flavor and keeps it fluffy.
• Simple tomato mix gives that classic red color.
• Steam rest makes every grain tender, not sticky.

What You Need

• 1 cup long-grain white rice, rinsed and well drained
• 2 tbsp oil (canola or avocado)
• 1 small Roma tomato (or 1/2 cup tomato sauce)
• 1/4 cup white onion, chopped
• 1 garlic clove
• 1 3/4 cups chicken or veggie broth
• 1/2 tsp kosher salt (to taste)
• 1/4 tsp ground cumin (optional but tasty)
• 1 bay leaf (optional)
• 1/3 cup peas and carrots (optional)
• Lime wedge and chopped cilantro, for serving (optional)

Quick Prep: Make a Smooth Tomato Mix

• Blend the tomato, onion, garlic, and 1/4 cup of the broth until smooth. If using tomato sauce, just stir it with the onion and garlic.

Step-By-Step: Fluffy Every Time

1. Heat a medium pot over medium heat. Add oil.
2. Add the drained rice. Toast, stirring, 5–6 minutes until lightly golden.
3. Pour in the tomato mix. Cook 1–2 minutes, stirring. It will smell great.
4. Add the rest of the broth, salt, cumin, and bay leaf. Stir once.
5. Bring to a gentle boil. Lower heat to very low. Cover tight.
6. Cook 15 minutes. Do not open the lid.
7. Turn off heat. Let the pot sit, covered, 10 minutes to steam.
8. Fluff with a fork. Stir in peas and carrots if you like. Taste for salt. Add a squeeze of lime and a bit of cilantro.

Pro Tips For Cloud-Soft Rice

• Rinse rice until water runs clear. Drain well.
• Toast long enough to see light gold spots. That locks in texture.
• Keep the lid closed while cooking and resting. Steam is your friend.

Easy Swaps & Boosts

• No fresh tomato? Use 1/2 cup tomato sauce or 1 tbsp tomato paste.
• Spicy twist: add 1/2 minced jalapeño with the onion.
• Vegetarian: use veggie broth. Vegan: same—this recipe is already dairy-free.

Fix-It Fast

• Too wet? Cover and cook 2–3 more minutes on low, then rest again.
• Too dry or firm? Sprinkle 2 tbsp warm water, cover 5 more minutes off heat.
• Stuck bottom? Next time, lower heat sooner and do not stir while simmering.

What To Serve It With

• Tacos, fajitas, or grilled chicken
• Beans, huevos, or shrimp
• Roasted veggies with lime

FAQ: “Mexican” vs “Spanish” Rice

• In many U.S. kitchens, people say “Spanish rice,” but this dish is Mexican red rice, often called “arroz rojo” or “arroz a la Mexicana.”
• It gets its color from tomato, not saffron. (Saffron is common in Spanish paella, a different dish.)

Storage & Reheat

• Cool fast. Store in the fridge up to 4 days.
• Freeze flat in a bag up to 2 months.
• Reheat with a sprinkle of water, covered, on low heat or in the microwave.

Recipe Card (Print or Screenshot)

Mexico's Best Fiesta Favorites

Top-Trending Gift Ideas