Mexican Red Rice Recipe became one of my favorite side dishes after I tried it alongside tacos at a family-owned Mexican restaurant. The rice was fluffy, flavorful, and had a rich tomato taste that made it just as memorable as the main course. As soon as I got home, I started experimenting until I found a version that quickly became a regular at our dinner table.

This homemade Mexican red rice is cooked with tomatoes, onions, garlic, and broth, giving every bite a delicious savory flavor. It’s the perfect side dish for tacos, enchiladas, burritos, grilled chicken, or fajitas, and it’s simple enough to make on any weeknight. If you already enjoy recipes like Cilantro lime Rice, Spicy Black Bean Soup, or Classic Guacamole, this Mexican red rice fits perfectly into that homemade recipe collection.

Why You Will Love This Mexican Red Rice

What I love most about this recipe is how much flavor it adds to a simple bowl of rice. The tomatoes, garlic, and seasonings create a rich, savory side dish that pairs well with almost any Mexican-inspired meal.

Another reason I keep making it is that the ingredients are simple and easy to find. With just a handful of pantry staples, you can create a restaurant-style side dish at home.

On top of that, it’s easy to prepare and cooks almost entirely on its own. Once everything is in the pot, all you have to do is let the rice simmer until it’s perfectly tender.

Finally, it’s perfect for meal prep because it reheats beautifully. In fact, the flavors become even better after spending a little time in the refrigerator.

What You Will Need For Mexican Red Rice

A medium saucepan with a tight-fitting lid works best for cooking the rice evenly.

You’ll also need a blender if you’re making a fresh tomato mixture.

A wooden spoon is helpful for stirring the rice while it toasts.

If you’re using fresh tomatoes, honestly a sharp knife makes prep much easier.

Ingredients For Mexican Red Rice

For The Rice

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 2 medium Roma tomatoes
• ¼ small onion
• 2 garlic cloves
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon black pepper

Optional Garnish

• Chopped fresh cilantro
• Lime wedges

How To Make Mexican Red Rice

Rinse the rice under cold water until the water runs clear.

Drain well.

Blend the tomatoes, onion, garlic, and tomato paste until smooth.

Heat the vegetable oil in a medium saucepan over medium heat.

Add the rice and cook, stirring frequently, until it becomes lightly golden.

Carefully pour the tomato mixture into the saucepan.

Stir in the chicken broth, salt, cumin, chili powder, and black pepper.

Bring the mixture to a gentle boil.

Reduce the heat to low, cover, and simmer for 18 to 20 minutes, or until the liquid has been absorbed.

Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes.

Fluff the rice with a fork.

Garnish with fresh cilantro and serve with lime wedges if desired.

I usually finish the rice with a squeeze of fresh lime juice because honestly it brightens all of the flavors. This Mexican red rice also goes really well with Rotisserie Chicken Quesadillas, Cookout Cajun Chicken, or Mexican Street Corn for a complete meal.

Tips For Mexican Red Rice

Toast the rice before adding the liquid to develop a deeper flavor.

Use chicken broth instead of water for a richer taste.

Avoid lifting the lid while the rice is cooking so the steam stays inside.

A handful of frozen peas and carrots honestly makes a great addition if you want a more traditional variation.