Mexican Tomato Rice (Arroz Rojo)
Long-grain rice toasted in oil, then simmered in a deeply tomato-y broth until the grains drink it all up. Finished with melted cheese and cilantro.
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Join HomecookedIngredients
- 200 g White rice
- 400 ml Chicken stock
- 200 g Canned tomatoes
- 1 tbsp Tomato paste
- ½ Onion
- 2 cloves Garlic
- 2 tbsp Neutral oil
- 1 tsp Ground cumin
- 80 g Cheddar cheese
- 1 tsp Salt
- 10 g Cilantro (optional)
Method
- Rinse the rice under cold water until it runs clear, then drain well. Chop the onion and garlic.
- Warm the oil in a wide skillet over medium-high heat.
- Add the drained rice and toast, stirring, until the grains turn pale gold and smell nutty.
- Push the rice to one side and add the onion; cook for a minute. Stir in the garlic, cumin, and tomato paste and cook until fragrant.
- Stir in the crushed tomatoes and the salt, then pour in the chicken stock.
- Bring to a boil, then cover and reduce to the lowest heat. Cook without lifting the lid until the liquid is absorbed, about 18 minutes.
- Off the heat, scatter the cheese over the top. Cover and let it melt for a few minutes.
- Fluff gently with a fork, scatter the cilantro over, and serve from the pan.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Mexican Tomato Rice (Arroz Rojo)
Arroz rojo, or Mexican red rice, is the tomato-tinted rice that shows up on tables across Mexico as the everyday partner to almost any main. Its defining move is toasting the dry rice in oil until the grains turn golden and nutty before any liquid goes in, a step that keeps them separate and fluffy rather than sticky. From there the rice simmers in a broth built from tomato, onion, garlic, and a little cumin, drinking up both the color and the savor until every grain is stained a warm red. It reads as a side dish but carries real flavor, not the bland filler rice can sometimes be.
Done right, the texture is light and distinct, each grain tender and separate, with a mild tomato sweetness backed by the earthiness of cumin and the depth of chicken stock. It's the reliable companion to enchiladas, grilled meats, beans, or a fried egg, and it soaks up sauces beautifully. This version leans a touch richer than the streetside standard, finishing with melted cheese and a scatter of cilantro that turns a humble side into something you'd happily eat on its own. The one rule worth honoring is patience: don't lift the lid while it steams, and let the rice rest so the grains firm up before you fluff it.
Mexican Tomato Rice (Arroz Rojo): frequently asked questions
How many calories are in Mexican Tomato Rice (Arroz Rojo)?
One serving of Mexican Tomato Rice (Arroz Rojo) has about 397 calories, with 11g of protein, 50g of carbs, 17g of fat and 3g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Mexican Tomato Rice (Arroz Rojo) gluten-free?
Based on its ingredients, Mexican Tomato Rice (Arroz Rojo) has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Mexican Tomato Rice (Arroz Rojo) dairy-free?
Not as written — it uses Cheddar cheese. Swapping it for a plant-based alternative makes it dairy-free.
How long does Mexican Tomato Rice (Arroz Rojo) take to make?
About 30 minutes start to finish, but only around 15 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Mexican Tomato Rice (Arroz Rojo)?
The core ingredients are essential, but you can leave out cilantro — it's optional and mainly there for extra flavor or finish.
How many servings does Mexican Tomato Rice (Arroz Rojo) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.