By Akshara
February 12, 2026
Mexican rice, often called arroz rojo, is a staple in Mexican households and is served alongside beans, tacos, or grilled meats. The technique of toasting rice before simmering is central to achieving its signature texture. The tomato base gives it colour and warmth without overpowering the dish. It is less about spice and more about depth and comfort. In many homes, it is considered an everyday side that anchors larger meals.
1 cup long-grain rice 2 tbsp oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup tomato puree 1½ cups vegetable stock ½ tsp cumin powder ½ tsp paprika Salt to taste
Rinse rice and drain thoroughly.
Heat oil and toast rice until lightly golden.
Add onion and garlic and sauté briefly.
Stir in tomato puree, stock, spices, and salt.
Cover and cook on low heat until rice is tender and liquid absorbed. Rest 5 minutes before fluffing and serving.