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5 from 5 votes

Mexican Rice Recipe (Arroz Rojo)

Easy Mexican rice recipe that's the perfect side dish to your barbecue. This restaurant style Mexican rice is so simple and feeds a crowd. 

Prep Time5 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4 servings
Calories: 200kcal


  • 1 tbsp MAGGI® Chicken Bouillon
  • 1 ½ cup long grain white rice such as basmati
  • 2 tablespoon oil
  • 3 cloves garlic minced
  • ½ tsp salt
  • ½ tsp cumin
  • ¼ teaspoon chili powder
  • 8 oz tomato sauce
  • 3 ½ cup water


  • Rinse the rice a few times to get rid of excess starch.
  • Heat oil over medium heat until shimmering.
  • Saute rice in the oil until it's golden brown and toasted.
  • Add in the minced garlic, salt, cumin and chili powder and cook for a few more minutes.
  • Add water, tomato sauce and MAGGI® Chicken Bouillon. Stir and bring it to simmer.
  • Cover with a lid and cook on medium low until most of the water is evaporated, about 20 minutes.
  • Uncover and cook until the water is fully evaporated.
  • Turn the heat off and cover the sauce pan with the lid again. Let it sit for 10 miutes.
  • Fluff Mexican rice using a fork. Serve with grilled chicken.


  • Always rinse the rice a few times to make sure there is no extra starch in the grains. 
  • Make sure the rice is toasted very well and the color of the grains is golden brown. This will make the rice fluffy and will avoid being mushy. 
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. You can also freeze Mexican rice in the a freezer bag for up to 3 months. 
  • If using brown rice, add ½ cup more water while cooking since brown rice need more liquid for cooking. 


Calories: 200kcal