Mexican Rice Pilaf Style
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4.28 from 11 votes

Arroz Rojo -- Simple Mexican Rice

This hands-off Mexican Rice wants to be your default rice for all your favorite Mexican dishes.
Servings: 6
Calories: 137kcal
Author: Patrick Calhoun | Mexican Please


  • 1 cup long grain rice
  • 1 tomato
  • 1/2 small white onion
  • 1 garlic clove
  • 2 cups chicken stock (or vegetable stock)
  • 1/2 teaspoon salt
  • 1 tablespoon oil


  • Roast the tomato in the oven at 400F for 10-15 minutes
  • Add a dollop of oil to a saucepan on medium-high heat
  • Add the rice and stir frequently until opaque and golden brown
  • Add the roasted tomato to a blender along with the 1/2 onion and garlic clove
  • Pulse blend. Add a couple tablespoons of stock if it won't blend at first
  • Add the tomato puree to the rice and saute for a few minutes
  • Add the stock and 1/2 teaspoon salt
  • Stir well
  • Bring to a light boil, then simmer on medium-low heat until most of the liquid is absorbed
  • Turn off heat, cover, and let sit in its own steam for 5-10 minutes
  • Salt to taste


Try to use the highest quality stock you can get your hands on.  (Note: the stock article is not part of the Cooking Course and will contain ads.)
This dish is hypersensitive to salt amount so it takes some tasting to get it right for your tastebuds.


Calories: 137kcal