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Cooking With Anadi
12K subscribers · fluffy rice cooked in tomato broth with cumin and paprika
Want to switch up your regular Steamed White Rice to something new? This Restaurant-Style Mexican Red Rice will totally enhance any meal, and you’ll definitely want to add it to your list of favorite rice recipes!
In the new year, it had been a goal of mine to explore rice beyond simple steamed rice. To be honest with you, there are only two conditions where I’ll eat plain white rice:
- It’s Rajma Chawal or Crispy Aloo Bhujia, which are my favorite dishes served with rice!
- I ran out of some sort of store-bought pita or other flatbread and I don’t have the time to make naan, roti, paratha or homemade pita because I’m starving and rice cooks quickly!
I’m a bread guy, but when there’s a special rice available, then I’m actually excited to eat it! Trust me, this sure is a tasty one, and you and your family will love it!
Since January, I’ve been eager to try new rice dishes, especially since rice is such an excellent blank canvas! I give more details about how working with a blank canvas sparks creativity in the kitchen in my Make Cooking Fun! free guide. You can have a weekly theme by trying out different rice variations, or you can use this rice to have a Mexican theme! Options to mix and match the rice will be outlined later on in this post!
If you’ve always wanted to make a Mexican rice and/or you’re new to Mexican cooking, then this recipe is perfect for you! I’ve never actually had Mexican red rice at a restaurant before. Funny story, the one time I have had it was a packaged one and I was not impressed at all to say the least! Actually, as much as I’m anti-food waste, I had to throw the rice out because it was simply inedible. No need to spend money on pre-packaged rice when your own will be much healthier and tastier! Plus, you don’t have to worry about a mess because this tomato rice recipe only needs one pan! I definitely recommend you try out this Mexican Rice with Tomatoes recipe as part of your Live to Cook one-month challenge! This will allow you to explore your creativity in the kitchen in ways you never have before, and I’m sure you’ll surprise yourself! Get these free resources by signing up to my newsletter, plus you’ll get all of my new recipes delivered right to your inbox!
To see all the details of how this Authentic Mexican Tomato Rice recipe comes together, definitely watch the video! I’d love it if you subscribe to my YouTube channel if you’re not already and hit the bell button to get notified when all of my video recipes are live! Let’s get cooking!
What’s The Difference Between Mexican Rice and Spanish Rice? WHy Is Mexican Rice Different?▼
At first glance, it seems that Mexican rice and Spanish rice are very similar, and indeed they are! Contrary to the name, Spanish rice actually did originate in Mexico. This is why the terms are used interchangeably to describe the core dish; both are called Arroz Rojo, and there are other names, such as Arroz a la Mexicana or Arroz Mexicano. The idea behind the basic ingredients list is the same: rice, garlic, onions, tomato sauce, and broth. That being said, what we know as Spanish rice is actually Mexican rice, but rice that would be authentically made from Spain (like paella) would contain saffron.
Is This Mexican Rice Recipe Healthy?▼
Of course! Yes we use oil for cooking, but it’ll be olive oil and olive oil is full of excellent mono-unsaturated fats that help to reduce HDL (bad) cholesterol and increase LDL (good) cholesterol. A bit of olive oil really goes a long way, and it’s good for your body, plus it adds flavor! I couldn’t live without it. Having a good amount of fats in your meal makes it more satiating, and it helps you absorb the nutrients in your food.
Furthermore, if you’ve followed the blog for quite some time, you know I’m obsessed with tomatoes! My tomato quota in my house is at least 2 must be at home at all times! They really shine in my Masala Cheese Toast recipe and in my Garlic Oil Cream Cheese Tomato Chicken Pasta, among all of my curries that are tomato-based, such as good old Butter Chicken! Tomatoes have the following health benefits:
- Lycopene is a powerful antioxidant that can help reduce the risk of cancer and heart disease.
- Excellent source of vitamin C, folate, potassium, and vitamin K.
- Beta carotene that converts into vitamin A in your body.
- Naringenin that is found in the skin. It’s a flavonoid that can decrease inflammation.
- Chlorogenic acid is an antioxidant that could help lower blood pressure in those with high blood pressure.
Learn more about tomatoes here.
You can also add in other veggies to your delight. The other veggies I’ll include in this recipe are onions, peas and carrots. Veggies each have their own nutritional properties and your body will thank you for having them! If you pair this rice with some protein, then you’ve got a well-rounded and delicious meal! More on how to pair the rice later on in this post!
How Much Water Do You Need For Rice?▼
The golden ratio with water to rice is to double the water. However, I recommend going slightly under double to get every grain of rice separated and for your rice to not turn mushy!
What Is the Traditional Rice in Mexico?▼
Basmati rice is typically used in Mexican rice recipes. However, if you don’t have basmati rice and you’ve got another long grain white rice, such as white jasmine rice, then feel free to use it! Maybe it won’t be as authentic with a different rice choice, but that’s not the biggest deal! The beauty of cooking is to take an idea and add some personal touches to make it your own! In order to respect the cook times I describe in the recipe, however, then I recommend you stick to a white rice.
Can You Make Tomato Mexican rice with Brown Rice?▼
Technically you can substitute white rice with brown rice and follow the rest of the recipe as directed. Keep in mind, however, that brown rice will take longer to cook, and the taste of brown rice is nuttier than white rice. If you are fine with this modification, then go for it!
Can I Use Tomato Puree or canned tomato Sauce instead of Whole tomatoes?▼
Yes, you can. Actually, you’ll see that many Mexican Tomato Rice recipes use prepared tomato sauces or tomato purees to make the dish. You will need to account for some time to chop the tomatoes, and it will also take some time to break down and cook in this recipe, but trust me it’ll be well worth it! If for some reason all the tomatoes are out of your fridge and you do have a can of sauce to use up or some passata that’s sitting around, then go ahead and use that!
Is Authentic Mexican Rice Gluten Free?▼
Yes, rice itself is gluten-free and otherwise we just have some veggies and spices. Ensure there’s no cross-contamination and you have a gluten-free recipe!
Is Tomato Rice Vegan?▼
This Mexican Rice can be vegan if you’re making sure to use vegetable broth. I’m using chicken broth because that’s what I had, but to make this for vegetarians and vegans, use vegetable broth.
Why Does My Mexican Rice always Come out Mushy?▼
In my experience, sticky rice can be the result of two things:
- Excess water. If you add too much water to your pot, this means that the steam can’t escape. Following the ratio of slightly under 1 cup of rice to 2 cups of water (less water) will prevent you from having mushy rice!
- Forgetting about your rice. It’s a common misconception to believe that you need to stir the rice to prevent it from sticking. All you need to do is to put the heat on low and cover the pot AS SOON as the water comes to a boil! I admit I walk away from my rice way too often and then forget about it, but if you want guaranteed perfect rice, then be sure to stick around and have your eyes glued to the pot until the water is boiling!
What Goes into Tomato Rice?
All measurements and the instructions to save for later are in the FULL PRINTABLE RECIPE CARD at the bottom of this post. If you want a large batch of rice for the week or you just want to make enough for a single portion, you can scale the recipe and all individual quantities will automatically be calculated for you!
- Rice: White long-grain rice.
- Water: Needed to cook the rice.
- Tomatoes: I’m going to make my own tomato sauce from fresh tomatoes. You can use passata, canned diced tomatoes, or a canned tomato sauce if you want to speed up the process.
- Garlic: A couple of chopped garlic cloves.
- Onion: I’m using red onions, but you can use your favorite type.
- Peas: Fresh or frozen green peas.
- Carrots: You can use baby carrots and chop them up into small pieces.
- Olive oil: For cooking.
- Spices: Ground cumin and smoked paprika.
- Broth: You can use chicken broth if that’s what you have on hand, but to ensure the recipe is vegetarian, use vegetable broth. I used chicken broth.
- Salt: Always to taste!
- Lemon or lime juice: Whatever is already on hand. You could use bottled juice if you want, but I wanted to add the whole lemon for garnish.
Tools Needed
- Nonstick pan
- Wooden spoon
- Cutting board
- Chefs knife
- Strainer
- Measuring spoons
- Mixing bowl
- Chef’s knife
- Salt crock
- Spatula
- Measuring cup
How to Make Mexican Red Rice
Rinse the rice well at least 3-4 times and then drain and set aside.
Heat a pan on medium heat and once warm, add the olive oil.
Add onions and sauté well until the onions turn soft. Add the garlic and cook for 1-2 minutes.
Add the chopped tomatoes, smoked paprika and ground cumin. Mix well and cook until the spices are fragrant and the tomatoes have completely broken down. Add a pinch of salt to help cook the tomatoes and continue to stir often until the tomatoes turn to a paste.
Add the drained rice and mix well with the tomatoes. Cook for 4-5 minutes or until the rice has dried out a bit and is fragrant.
Then, pour in the chicken broth, along with the carrots and peas. Mix and bring the broth to a simmer on high heat.
Turn the heat to low and close the pan with a tight lid. Cook the rice until the moisture has been absorbed by the rice, about 15-20 minutes. Once the rice is fluffed up, take the pan off the heat and let it sit with the lid on for 10-15 minutes to finish cooking the rice.
Fluff up the rice once cooked and garnish with lemon juice. Serve hot and enjoy!
How to Use Mexican Red Rice
- Add protein: For a balanced meal, you can add in some grilled chicken breast, beef strips, ground pork, or some shrimp. If you’re vegetarian, try some paneer, which is Indian cottage cheese. For vegans, tofu or tempeh will be great.
- Fried rice: To make this into a fried rice, follow my Egg Fried Rice recipe and then use this rice. You can also add in your favorite protein and veggies if desired.
- Savory Mexican breakfast bowl: Saute some chorizo and/or bacon and mix those in with rice, and top with a fried egg. You can also scramble in some eggs into the rice.
- Burritos: Mexican rice is iconic to be used in burritos! You’ll save lots of time if you make the rice before actually preparing your burrito so that it’s ready to stuff when it’s time to assemble the burritos!
- Transform it into Arroz con Pollo: I have a recipe for Puerto Rican style Arroz con Pollo, which is chicken and rice. If you have this ready, then you can marinate the chicken and add it in!
Serving Suggestions for Mexican Rice
If you want to enjoy your Mexican Rice as a side dish, then the possibilities are endless! Here are a couple of perfect mains to give you a complete meal:
- DIY Taco Casserole
- Spicy Mexican-Style Wrap with Guacamole, Bacon and Shrimp
- Ultimate Cheesy Beef Quesadillas
- Crispy Chicken & Shrimp Tacos
- One-Pot Chicken & Bean Chili
- Buffalo Popcorn Chicken Nachos
No need to just have your tomato rice with Mexican recipes! Try it with burgers, such as my Spiced Chicken Burger with Pickled Veggies; poultry, such as my No-Fail Roast Chicken; skewers such as Brazilian Churrasco; or with seafood, such as Pan-Seared Curried Scallops or Baked Lemon and Herb Salmon.
Storing Tomato Rice
It’s perfect to make a big batch of Mexican Rice so you’ve got enough to enjoy throughout the week! As you can see, you can enjoy it with pretty much any recipe or add in mixes as your heart desires! As I’ve listed above, this rice dish can really be served with anything! Simply store the rice in an airtight container in the fridge for up to 4 days.
How to Reheat Restaurant-Style Tomato Rice▼
Make sure that your Mexican Red Rice is in a microwave-safe container, bowl or plate. Depending on how much rice you’re reheating, one to two minutes should be long enough. Make sure that you stir occasionally to ensure that the tomato rice is entirely warmed through.
What This Easy Mexican Rice Does Not Use
Most restaurant-style Mexican rice recipes start by dropping tomato, onion and garlic into a blender or a food processor and cooking the rice in the purée. This one does not blend anything. Four medium ripe tomatoes are chopped fine and cooked down in the pan with a pinch of salt until they collapse into a paste on their own, which takes longer but leaves you with real tomato flavor and little flecks of tomato through the finished dish rather than a uniform red sauce.
There is also no tomato bouillon in it. That cube is the shortcut a lot of the real deal versions lean on, and skipping it is why the sodium here is modest. The seasoning is 1 tsp of smoked paprika and 3/4 tsp of ground cumin, and that is the entire spice list: no chili powder, no oregano and no jalapeños. There is no cilantro either, though a handful chopped over the top of the rice at the end is the easiest addition if that is your preference, and a few sliced jalapeños alongside work the same way.
One more difference worth knowing: the rice is fried in 1 tbsp of olive oil, not vegetable oil, and it is finished with the juice of a lemon rather than lime. Both are small departures from the standard, and both are deliberate.
The Two Steps That Make the Rice Fluffy Instead of Sticky
The first is rinsing. Rinse the 1 1/2 cups of basmati at least three or four times until the water runs clear, then drain it properly. A fine mesh strainer makes this painless and lets the rice sit and drip while you get on with the onions. Skipping the rinse leaves surface starch on the grains, and surface starch is what glues rice together into a block.
The second is the fry. Once the tomatoes have turned to a paste, the drained rice goes in and cooks for 4 to 5 minutes before any liquid is added, until it has dried out a little and smells nutty. That short fry in the pan seals each grain so it can absorb the broth without swelling into its neighbors. Then 3 cups of chicken broth go in with the carrots and peas, and the whole thing comes up to a simmer on high heat.
After that it is about leaving it alone. Drop the heat to low, put a tight fitting lid on the saucepan and give it 15 to 20 minutes without lifting it. When the liquid is gone, take the pan off the heat entirely and let it stand with the lid still on for another 10 to 15 minutes. That resting step is the trick: it lets the residual steam even out the texture through the pan before you fluff it with a fork. Rice served straight off the heat is always wetter at the bottom.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make restaurant-style Mexican tomato rice at home with ease. Fluffy, flavorful, and ready fast — this authentic recipe rivals your favorite Mexican restaurant every time.
One-pot
Rate this recipe ✦
10 min
Prep
25 min
Cook
15 min
Rest
50 min
Total
9
servings
makes 7 cups
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
- 1
Rinse the rice well at least 3-4 times and then drain and set aside.
Rinse the rice well at least 3-4 times and then drain and set aside.
- 2
Heat a pan on medium heat and once warm, add the olive oil. Add onions and sauté well until the onions turn soft. Add the garlic and cook for 1-2 minutes.
Heat a pan on medium heat and once warm, add the olive oil. Add onions and sauté well until the onions turn soft. Add the garlic and cook for 1-2 minutes.
- 3
Add the chopped tomatoes, smoked paprika and ground cumin. Mix well and cook until the spices are fragrant and the tomatoes have completely broken down. Add a pinch of salt to help cook the tomatoes and continue to stir often until the tomatoes turn to a paste.
Add the chopped tomatoes, smoked paprika and ground cumin. Mix well and cook until the spices are fragrant and the tomatoes have completely broken down. Add a pinch of salt to help cook the tomatoes and continue to stir often until the tomatoes turn to a paste.
- 4
Add the drained rice and mix well with the tomatoes. Cook for 4-5 minutes or until the rice has dried out a bit and is fragrant. Then, pour in the chicken broth, along with the carrots and peas. Mix and bring the broth to a simmer on high heat.
Add the drained rice and mix well with the tomatoes. Cook for 4-5 minutes or until the rice has dried out a bit and is fragrant. Then, pour in the chicken broth, along with the carrots and peas. Mix and bring the broth to a simmer on high heat.
- 5
Turn the heat to low and close the pan with a tight lid. Cook the rice until the moisture has been absorbed by the rice, about 15-20 minutes. Once the rice is fluffed up, take the pan off the heat and let it sit with the lid on for 10-15 minutes to finish cooking the rice.
Turn the heat to low and close the pan with a tight lid. Cook the rice until the moisture has been absorbed by the rice, about 15-20 minutes. Once the rice is fluffed up, take the pan off the heat and let it sit with the lid on for 10-15 minutes to finish cooking the rice.
- 6
Fluff up the rice once cooked and garnish with lemon juice. Serve hot and enjoy!
Fluff up the rice once cooked and garnish with lemon juice. Serve hot and enjoy!
Nutrition per serving
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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