2150673721894504 589097241632970 Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican red rice in a small blue bowl on a marble lazy Susan with corn and tortillas

Simple Arroz Rojo Recipe - Healthy Mexican Red Rice

  • Author: Susan
  • Total Time: 30 minutes
  • Yield: 6 cups 1x
  • Diet: Low Calorie


This hearty Mexican side dish couldn't be easier - or more delicious. The flavors of fresh tomatoes and garlic come together deliciously in this simple arroz rojo recipe. 20 Minutes is all you need to make a large batch of this Weight Watcher friendly Mexican red rice recipe to keep in the freezer or to use as a quick weeknight side dish.


Units Scale
  • 2 cups of White Rice
  • 2 Tablespoons of Olive Oil
  • 4 Roma Tomatoes or One 8 Ounce can of Tomato Sauce
  • 1 Tablespoon of Chicken Bouillon Powder
  • 6 Garlic Cloves
  • 1 Small Onion
  • 2 Jalapeños if you like it spicy


  1. Sauce - Add 2 Tablespoons of olive oil to a 9x3 round pan with 4 diced garlic cloves and a couple of pieces of chopped onion. Saute on medium heat for 3 minutes.
  2. Blend - While the garlic and onion are sauté break out your Nutribullet or food processor. Take 4 tomatoes with one cup of water and 2 more garlic cloves and blend in your Nutribullet. If you don't have fresh tomatoes you can just use an 8 ounce can of tomato sauce.
  3. Brown - Now add 2 cups of uncooked white rice to your pan and continue cooking over medium heat to brown your rice. Next, add in 1 tablespoon of your bouillon powder and continue stirring for about 7 minutes until you see your rice is a nice golden brown.
  4. Mix - Now pour in your homemade tomato sauce or your can of sauce if you did not make your own into the rice mixture. If you used 2 cups of rice you need to add 4 cups of liquid..the homemade sauce is about 2 cups. Once you pour in the tomato sauce you need to add another 2 cups of water. So the total amount of liquid added is 4 cups.
  5. Simmer - Now cover your skillet with a lid and reduce the heat to low and let simmer for 20-30 minutes. If you want to make a spicy Mexican Red Rice add in 2 Jalapeños before you close the lid. Once complete fluff your rice with a fork and serve.


  • The basic water to white rice ratio is 2 cups of water to one cup of rice. So you can easily, double and even triple the recipe. Just make sure you use a large enough pot to fit the volume of the the rice as it expands.
  • When simmering you will reduce the heat and keep the liquid just below the boiling point. You want the top of the liquid to be bubbling, but gently, not at a full boil.
  • One cup of white rice generally takes about 17 minutes to cook, but larger amounts can take a few extra minutes.
  • Leaving it covered on the stove for a few minutes will allow it to finish absorbing all of the water and then fluffing it with a fork will get your rice nice and fluffy.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican


  • Serving Size: 1 cup
  • Calories: 139
  • Sugar: 2.6 g
  • Sodium: 5 mg
  • Fat: 5 g
  • Carbohydrates: 21.6 g
  • Protein: 2.3 g
  • Cholesterol: 0 mg

Keywords: Arroz Rojo Mexican Red Rice