Flavorful, tasty and fragrant, this deliciously easy Mexican rice comes together in less than 45 minutes and makes a vibrant side to main dishes. This easy recipe is totally gluten-free and vegan too.
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- Rice for the Win
- Mexican Red Rice (‘Arroz Rojo‘ in Spanish)
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Cook Mexican Rice (Step by Step):
- Dish by Dish Tips/Tricks:
- Other Gluten-Free Mexican Recipes to Indulge In:
- Other Rice Dishes You’ll Enjoy:
- Gluten-Free Dinner Ideas to Love:
- Easy Mexican Rice (Gluten-Free, Vegan)
Rice for the Win
I was born and raised in Singapore (where I lived until I was 25 years old before moving across to globe to Buenos Aires).
Back home in Asia, rice is a revered ingredient that is always present in every Chinese kitchen and is always served at the dinner table.
Because of my Asian roots, rice holds a special place in my heart; and one of the first dishes I learnt to cook was fried rice.
But my love for rice isn’t just limited to Chinese cuisine – whether it’s Italian risotto, dirty rice from the south of the US, rice pudding, or sushi – I love rice in every shape, form and size.
Mexican Red Rice (‘Arroz Rojo‘ in Spanish)
Today’s rice recipe hails from Mexico, the country which made nachos and tacos so famous.
A traditional Mexican side dish that is full of flavor and aroma, this red rice recipe is most commonly known as ‘arroz rojo‘ in Mexico, and the literal translation would be ‘red rice’.
With the main ingredients being long-grain white rice, tomatoes, onions, garlic, vegetable broth and a mix of spices for a bit of heat, the characteristic red color which lends this dish its name comes from the blend of tomatoes, onions, garlic and broth in which the rice is cooked.
This is a perfect side dish that goes well with any Mexican meal, and is available in many Mexican restaurants.
(Tip: Serve it alongside black beans, tacos, burritos, enchiladas anytime you crave Mexican food, on Taco night or during Cinco de Mayo celebrations!)
Why This Recipe Works:
- Very Simple Ingredients: The main ingredients you’ll need to make this gluten-free vegan Mexican rice recipe are easily accessible at the local grocery store (in fact, you might already have most of the ingredients on hand)!
- Super Easy to Make: With the help of a blender to blend the veggies and broth together, cooking the rice in the skillet later is actually a piece of cake!
- Totally Gluten-Free & Vegan: The best part is that this delicious Mexican rice is 100% gluten-free, dairy-free and vegan too, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free Mexican rice recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Rice: Make sure to use long-grain white rice for this Mexican red rice recipe. It is very important to rinse the rice with water for a few times until the water runs clear to get rid of excess starch so the rice does not get too sticky once cooked.
- Tomatoes: I used roma tomatoes, but you can also use regular red tomatoes if you prefer.
- Peas: Fresh or frozen peas will work. I added peas for extra color, but if you don’t enjoy peas, feel free to leave them out and use diced green bell pepper instead.
- Garlic: Fresh garlic is key for the beautiful flavor of this rice.
- Onion: Either yellow or white onions will work here.
- Black Pepper: For a little kick of heat, I’ve added freshly ground black pepper. Alternatively, you can also use ground paprika, ground Cayenne pepper or chili powder if you prefer.
- Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand, but other vegetable oils will work too (such as canola oil, olive oil, avocado oil, etc.).
- Vegetable Broth: For best results, use a low-sodium vegetable broth or stock to be able to control the saltiness. If you are Celiac or gluten-intolerant, make sure to use a certified gluten-free vegetable broth or vegetable stock. Alternatively, if you are not vegan, you can also use chicken broth or chicken stock instead.
How to Cook Mexican Rice (Step by Step):
1. Rinse Rice
Rinse the rice under cold water until the water runs clear. This helps remove excess starch from the rice and prevents it from becoming too sticky.
2. Cook Carrots
Peel and finely dice the carrots. In a pot over medium-high heat, add the diced carrots and pour in enough water to cover the carrots.
Cook for about 15 minutes or until they are tender, stirring occasionally. Once carrots are tender, remove pot from heat, drain the water and set carrots aside.
3. Blend Tomatoes, Garlic, Onion & Broth
In a blender, combine the diced fresh tomatoes, garlic, onion, and vegetable broth. Blend until smooth.
4. Strain Blended Mixture
Strain the blended mixture through a fine mesh strainer to separate the liquid from any solids. This will give you a clear liquid (a very liquid tomato sauce).
5. Sauté Rice
In a large skillet or large pot, add a little bit of oil and the rinsed white rice. Sauté the rice for a minute or two.
6. Cook Rice with Liquid
Pour the strained red liquid over the rice. Cover the pot and let the rice cook over medium heat for about 15 minutes, allowing it to absorb the flavors from the sauce.
7. Add Peas and Carrots
After approximately 15 minutes, add peas to the rice. Stir to combine. Keep the pot covered and let the rice and peas cook for an additional 5-10 minutes, allowing the peas to cook and the flavors to blend together.
Once the rice and peas are cooked to your desired consistency, add the previously cooked carrots to the pot. Stir everything together to evenly distribute the ingredients.
8. Season Rice
Season the rice with black pepper and salt according to your taste preferences.
9. Serve and Enjoy
Garnish with chopped cilantro and serve this tasty Mexican red rice hot.
Dish by Dish Tips/Tricks:
- Storing: To store, place the cooled gluten-free Mexican rice in an airtight container and store for up to 5 days. Reheat the rice in a skillet or in the microwave for a few minutes before eating.
- Freezing: To freeze, place the leftover rice in a freezer-safe container or freezer bag and freeze for up to 2 months. Let the rice thaw completely overnight in the refrigerator before reheating and serving.
Other Gluten-Free Mexican Recipes to Indulge In:
- Soft Homemade Tortillas (Gluten-Free, Vegan)
- Homemade Tortilla Chips (Gluten-Free, Vegan)
- Pico de Gallo (Gluten-Free, Vegan)
- Corn Mango Salsa (Gluten-Free, Vegan)
Other Rice Dishes You’ll Enjoy:
Gluten-Free Dinner Ideas to Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Mexican Rice (Gluten-Free, Vegan)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Flavorful, tasty and fragrant, this deliciously easy gluten-free Mexican rice comes together in less than 45 minutes and makes a vibrant side to main dishes. Totally vegan too.
Ingredients
- 1 cup long-grain white rice
- 2 medium-sized roma tomatoes
- 1/2 cup peas (fresh or frozen)
- 2 garlic cloves, minced
- 1 medium carrot, peeled and diced
- 1 yellow onion, diced
- 2 tablespoons oil
- 2 cups vegetable broth
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
- Rinse Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch from the rice and prevents it from becoming too sticky.
- Cook Carrots: Peel and finely dice the carrots. In a pot over medium-high heat, add the diced carrots and pour in enough water to cover the carrots. Cook for about 15 minutes or until they are tender, stirring occasionally. Once carrots are tender, remove pot from heat, drain the water and set carrots aside.
- Blend Tomatoes, Garlic, Onion and Broth: In a blender, combine the diced tomatoes, garlic, onion, and vegetable broth. Blend until smooth.
- Strain Blended Mixture: Strain the blended mixture through a fine mesh strainer to separate the liquid from any solids. This will give you a clear liquid.
- Sauté Rice: In a skillet, add a little bit of oil and the rinsed rice. Sauté the rice for a minute or two.
- Cook Rice with Liquid: Pour the strained red liquid over the rice. Cover the pot and let the rice cook over medium heat for about 15 minutes, allowing it to absorb the flavors from the sauce.
- Add Peas and Carrots: After approximately 15 minutes, add peas to the rice. Stir to combine. Keep the pot covered and let the rice and peas cook for an additional 5-10 minutes, allowing the peas to cook and the flavors to meld. Once the rice and peas are cooked to your desired consistency, add the previously cooked carrots to the pot. Stir everything together to evenly distribute the ingredients.
- Season Rice: Season the rice with black pepper and salt according to your taste preferences.
- Serve and Enjoy: Garnish with chopped cilantro and serve this tasty Mexican red rice hot.
Notes
Rice: Make sure to use long-grain white rice for this Mexican red rice recipe. It is very important to rinse the rice with water for a few times until the water runs clear to get rid of excess starch so the rice does not get too sticky once cooked.
Tomatoes: I used roma tomatoes, but you can also use regular red tomatoes if you prefer.
Peas: Fresh or frozen peas will work. I added peas for extra color, but if you don’t enjoy peas, feel free to leave them out.
Garlic: Fresh garlic is key for the beautiful flavor of this rice.
Onion: Either yellow or white onions will work here.
Black Pepper: For a little kick of heat, I’ve added freshly ground black pepper. Alternatively, you can also use ground paprika, ground Cayenne pepper or chili powder if you prefer.
Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand, but other vegetable oils will work too (such as canola oil, olive oil, avocado oil, etc.).
Vegetable Broth: For best results, use a low-sodium vegetable broth to be able to control the saltiness. If you are Celiac or gluten-intolerant, make sure to use a certified gluten-free vegetable broth.
Storing: To store, place the cooled rice in an airtight container and store for up to 5 days. Reheat the rice in a skillet or in the microwave for a few minutes before eating. To freeze, place the rice in a freezer-safe container or freezer bag and freeze for up to 2 months. Let the rice thaw completely overnight in the refrigerator before reheating and serving.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
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