Mexican Tomato Basmati Rice (Arroz Rojo Twist)

This Mexican Tomato Basmati Rice is my twist on the classic Arroz Rojo, using fragrant basmati rice for a lighter, fluffier texture. Infused with rich tomato flavor, garlic, onion, and spices, it’s the perfect side dish to complement tacos, enchiladas, grilled meats, or veggie bowls. I like how it balances simplicity and bold taste, all in one pan.

Why You’ll Love This Recipe

I love how this recipe transforms humble ingredients into something vibrant and satisfying. Basmati rice brings a fragrant elegance to the traditional Arroz Rojo, soaking up the tomato and spice flavors beautifully. It’s easy to make, budget-friendly, and goes with just about anything. Plus, it holds up well for leftovers, making it a great meal prep option too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Basmati rice
• Fresh or canned tomatoes (blended or pureed)
• Onion
• Garlic
• Vegetable or chicken broth
• Olive oil or neutral cooking oil
• Ground cumin
• Salt
• Fresh cilantro or parsley (optional, for garnish)
• Jalapeño or serrano (optional, for heat)

Directions

1. I rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. In a saucepan, I heat oil over medium heat and sauté the rice for a few minutes until it starts to lightly toast.
3. I add finely chopped onion and garlic, cooking until soft and fragrant.
4. Then I pour in the tomato puree, stir, and cook for a couple of minutes to deepen the flavor.
5. I add the broth, cumin, and salt, bringing everything to a boil.
6. Once boiling, I reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender.
7. I turn off the heat and let it rest (still covered) for 5 minutes, then fluff it with a fork.
8. I garnish with fresh herbs and sliced chili if I want a kick.

Servings and timing

This recipe makes about 4 servings. It takes around 5 minutes to prep and about 20 minutes to cook, so it’s ready in just 25 minutes.

Variations

• I sometimes add frozen peas or corn for extra color and sweetness.
• For a smoky flavor, I stir in a spoonful of chipotle in adobo sauce.
• If I want a more filling version, I toss in black beans or cooked shredded chicken.
• For a richer dish, I use butter instead of oil and finish with a squeeze of lime juice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave with a splash of water to loosen it up, or warm it in a skillet over low heat. It also freezes well—I let it cool completely before freezing and reheat straight from frozen or after thawing overnight.

FAQs

Can I use long grain rice instead of basmati?

Yes, I can substitute long grain rice, but I love how basmati stays fluffy and separate.

Do I need to rinse basmati rice?

I always rinse it to remove excess starch, which helps prevent the rice from getting sticky.

Can I make it spicy?

Absolutely—I add diced jalapeño or serrano, or stir in chili flakes for extra heat.

Is fresh tomato better than canned?

Both work. I use canned for convenience and fresh when I want a brighter flavor.

What can I serve this rice with?

I serve it with tacos, grilled chicken, carne asada, or stuffed bell peppers—it goes with just about everything.

Conclusion

This Mexican Tomato Basmati Rice is a flavorful, fluffy twist on a traditional favorite. I love making it for busy weeknights or festive meals because it’s quick, customizable, and always satisfying. With its beautiful color and rich taste, it’s a simple way to elevate any plate.

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