I must admit, I used to think of rice as boring. But there is rice and then there is Mexican rice.

The difference is not simply a spoonful of tomato or a little chilli added at the end. Proper Mexican rice begins with technique: the grains are rinsed, drained thoroughly and gently fried before the cooking liquid is introduced. This helps the rice develop flavour while keeping the grains more distinct.

In Mexico, tomato-based red rice is generally known as arroz rojo or arroz a la mexicana. Its foundations are rice, tomato, onion, garlic and water or chicken stock. Depending on the cook and the region, it may also contain carrots, peas, herbs or whole serrano chillies.

My recipe turns that traditional Mexican rice foundation into a complete arroz con pollo, or rice with chicken. It is smoky from chipotle, rich from chicken stock and lifted by roasted red peppers, coriander, vinegar, green olives and capers. The latter ingredients make this dish Mexi-terranean.

I’m basing this recipe on the one from ‘The Best Mexican Recipes’ by American Test Kitchen (see in my best Mexican cookbooks review). But making it several times, I decided to tweak it by adding some traditional techniques that are uniquely Mexican, and also Mexi-terranean twist for flavour and nutrition.

Is every ingredient strictly necessary for traditional arroz rojo? No. The olives, capers and marinated peppers are my additions inspired by fish Veracruz and the Mediterranean. But the technique at the heart of the dish – toasting the rice before slowly cooking it with tomato and stock – is unmistakably Mexican.

And honestly, once you start cooking rice like this, plain boiled rice can feel rather uneventful.

What Is Mexican Rice?

Mexican rice usually refers to arroz rojo, a tomato-coloured rice dish commonly served alongside stews, beans, meat, vegetables and other everyday Mexican dishes.

Larousse Cocina describes arroz rojo as rice fried and seasoned with blended tomato, onion and garlic before being cooked in hot water. It is considered a classic of Mexican cooking and is also frequently called arroz a la mexicana.

The exact recipe is not fixed. Some cooks add peas and diced carrots. Others use parsley, coriander, serrano chillies, chicken stock or tomato bouillon. In parts of southern Mexico and the Yucatán Peninsula, achiote may be added for deeper colour and flavour.

What matters most is the method:

1. Rinse and drain the rice well.
2. Fry the rice in oil until lightly golden or milky-white.
3. Add tomato, onion and garlic.
4. Pour in hot stock or water.
5. Cover and cook gently without excessive stirring.

That initial frying stage is what gives Mexican rice its characteristic texture and nutty depth. Traditional recipes commonly toast the grains for several minutes before adding the tomato and broth.

Mexican Rice or Arroz con Pollo?

Arroz rojo is usually a rice dish or side. Arroz con pollo makes rice and chicken part of the same preparation.

There is no single universal arroz con pollo recipe. Mexican versions may combine rice with tomato, peppers, peas, spices or chillies, while individual cooks naturally adjust the dish to their region, family and available ingredients.

For this recipe, I brown the chicken first and then finish it in the rice. The chicken releases flavour into the tomato and stock while the rice cooks underneath it.

Once cooked, I shred the meat and mix it with roasted peppers, vinegar and coriander before spooning it back over the red rice. You get two related but distinct layers:

• rich, smoky Mexican tomato rice;
• juicy shredded chicken with sweet roasted peppers and fresh herbs.

It feels more interesting than simply mixing everything together.

Why This Mexican Rice Recipe Works

The rice is fried before it is simmered

Frying the rice coats the grains with fat and creates a gently toasted flavour. Keep stirring so it colours evenly without burning.

Bone-in chicken builds a better cooking broth

Using a jointed whole chicken gives you a mixture of textures and a fuller chicken flavour. Thighs are the easiest alternative because they remain juicy during longer cooking.

Tomato creates the arroz rojo base

Canned chopped tomatoes make this recipe accessible throughout the year. They bring colour, acidity and body, although ripe fresh tomatoes can also be used when they are genuinely good.

Chipotle adds more than heat

Chipotle powder and chipotle hot sauce bring smoke, earthiness and a slow chilli warmth. Reduce the amount for a gentler Mexican rice, but do not necessarily remove it completely – the smokiness is part of the character of this version.

Roasted peppers bring sweetness and freshness

Instead of cooking all the peppers into the rice, I roast and marinate them separately. Their sweet, silky texture contrasts beautifully with the savoury tomato rice.

Olives and capers sharpen the finished dish

These are not essential to a basic arroz rojo. Here, however, their salty, briny flavour stops the rice from feeling too heavy and works especially well with the tomato, chicken and roasted peppers.

Mexican Rice with Chicken Recipe

Serves: 4–6
Preparation time: 30 minutes
Cooking time: 40–50 minutes
Total time: Approximately 1 hour 20 minutes

Ingredients

• 1 kg whole chicken, cut into serving pieces
• Alternatively, 700 g–1 kg bone-in chicken thighs
• Neutral cooking oil, for frying

Marinade:

• 1 teaspoon salt
• 1 tablespoon apple cider vinegar or another mild vinegar
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• 1 garlic clove, finely minced

Roasted peppers:

• 3 red bell peppers
• 1 tablespoon neutral or olive oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons chopped fresh coriander

For the Mexican rice

• 1 cup long-grain white rice
• 1 white onion, finely diced
• 2 garlic cloves, thinly sliced or minced
• 1 teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• 1 teaspoon chipotle powder
• 2 tablespoons neutral cooking oil
• 1 tablespoon butter
• 1 × 400 g can chopped tomatoes
• 2 cups hot chicken stock, plus extra if needed
• 1 tablespoon chipotle hot sauce (see my Salsa system for the recipe)
• 2 tablespoons sliced or chopped green olives
• 1 tablespoon chopped capers

How to Make Mexican Rice with Chicken

1. Marinate the chicken

Combine the salt, vinegar, oregano, black pepper and minced garlic.

Rub the mixture over the chicken pieces and leave them to marinate for at least 15 minutes. Keep the chicken covered and refrigerated while it marinates.

Marinating poultry in the refrigerator rather than at room temperature reduces food-safety risks. Cooked chicken should reach an internal temperature of at least 74°C or 165°F.

2. Roast the peppers

Heat the oven to 200°C.

Place the whole red peppers on a baking tray and roast for approximately 15–20 minutes, turning when necessary, until their skins are blistered and beginning to blacken.

Transfer the hot peppers to a covered bowl or food-safe bag and allow them to steam for around 10 minutes. This loosens the skins and makes the peppers much easier to peel.

Remove the skins, stalks and seeds. Cut the flesh into strips and combine it with one tablespoon of oil, one tablespoon of vinegar and the chopped coriander.

Set aside while you cook the rice.

3. Rinse and dry the rice

Rinse the rice several times in cold water, then drain it extremely well.

The grains should be as dry as reasonably possible before frying. Wet rice can spit when it hits the oil and will steam rather than toast properly.

Rinsing and thoroughly draining the rice before frying is a common step in traditional arroz rojo preparations.

4. Brown the chicken

Heat enough neutral oil to cover the base of a large frying pan.

Add the chicken skin-side down and brown it over medium-high heat. Cook for approximately 8–10 minutes in total, turning the pieces so they develop colour on both sides.

You are not trying to cook the chicken completely at this stage. The goal is to brown the surface and create savoury cooking juices that will later flavour the rice.

Transfer the chicken to a plate.

5. Build the aromatic base

Heat two tablespoons of neutral oil in a wide casserole or heavy-bottomed pot with a lid.

Add the diced onion and cook over medium heat until softened. Add the garlic, oregano, salt and chipotle powder.

Cook briefly, stirring, until the garlic and spices become fragrant. Do not allow the garlic to burn.

6. Fry the rice

Add the butter and drained rice.

Fry the rice for approximately 4–5 minutes, stirring regularly, until the grains become lightly golden and begin to feel slightly firmer under the spoon.

This is the essential Mexican rice stage. Traditional arroz rojo recipes similarly fry the rice before cooking it with tomato and liquid.

7. Add the tomato

Pour in the chopped tomatoes and stir them through the toasted rice.

Cook for 2–3 minutes, allowing some of the tomato liquid to reduce and the flavour to concentrate.

For a smoother and more traditional-looking arroz rojo, you can blend the tomatoes before adding them. Mexican recipes frequently blend tomato with onion and garlic to form a smooth cooking base.

8. Add the chicken and stock

Return the browned chicken pieces to the casserole.

Add the hot chicken stock, chipotle hot sauce, olives and capers. Stir once to distribute everything evenly, then bring the liquid to a gentle simmer.

Taste the liquid before covering the pot. It should be well seasoned, but remember that the olives, capers and stock may already contain salt.

9. Cover and cook gently

Cover the casserole and reduce the heat to low.

Cook for approximately 20 minutes without repeatedly lifting the lid or stirring the rice.

Check the chicken and rice. If the rice looks dry but is still firm, add a small amount of hot stock or water. Do not flood it – the aim is moist, saucy rice rather than soup.

Continue cooking for another 10–15 minutes, depending on the size of the chicken pieces.

The rice should be tender and the chicken must reach at least 74°C or 165°F in its thickest part.

10. Rest the rice

Turn off the heat.

Remove the chicken pieces and leave the covered rice to rest for 5–10 minutes. Resting allows the grains to finish absorbing moisture without being agitated.

Avoid stirring the rice excessively while it cooks. Too much stirring releases starch and can make the finished dish heavy or mushy.

11. Shred the chicken

When the chicken is cool enough to handle, remove and discard the skin and bones.

Shred the meat using two forks or spoons, then add it to the roasted pepper and coriander mixture.

Mix well and taste. Add more salt, vinegar, coriander or chipotle sauce as needed.

12. Assemble and serve

Spoon the gorgeous red Mexican rice onto a large serving plate.

Top it with the shredded chicken, roasted peppers and coriander, allowing some of the pepper marinade to run into the rice.

Finish with extra coriander, a squeeze of lime or a little more chipotle hot sauce.

Here you have it: arroz con pollo – deeply savoury Mexican rice with juicy chicken, smoky chipotle and sweet marinated peppers.

How to Avoid Mushy Mexican Rice

Mexican rice is simple, but it does reward attention.

Drain the rice thoroughly

Water left on the grains prevents them from frying evenly.

Use a wide, heavy pot

A wide casserole distributes heat and liquid more evenly than a very narrow saucepan.

Toast without burning

The rice should become lightly golden or milky-white, not dark brown.

Add hot stock

Hot stock returns the pot to a simmer more quickly and helps the rice cook evenly.

Keep the heat low

Once the liquid begins simmering, cover the pot and reduce the heat. A violent boil can break the grains and cook the bottom too quickly.

Do not constantly stir

Stir while frying the rice, but once it is covered and simmering, leave it alone as much as possible.

Add extra liquid gradually

Different rice varieties absorb different amounts of liquid. Add more hot stock only when the grains remain firm and the pot is becoming dry.

Can You Make Mexican Rice Without Chicken?

Absolutely. For me, the most valuable part of this recipe is learning how to cook Mexican rice properly. The chicken is one possible flavouring, not the entire identity of the dish.

Seafood Mexican rice

Replace the chicken stock with fish or shellfish stock.

Cook the rice almost completely before adding prawns, mussels, squid or pieces of firm white fish. Seafood cooks much more quickly than bone-in chicken, so adding it too early can make it tough.

The roasted pepper, coriander, tomato and chipotle combination will work beautifully here.

Vegan Mexican rice with mushrooms

Use vegetable stock and replace the butter with another tablespoon of oil.

Brown a generous quantity of wild, oyster or chestnut mushrooms separately, then spoon them over the finished rice with the marinated peppers.

For more protein, add black beans or pinto beans alongside the mushrooms.

A more flexitarian version

Use fewer chicken pieces and increase the amount of peppers, mushrooms or beans.

The rice, tomato, stock, chipotle and vegetables already provide an enormous amount of flavour. The chicken can become one element of the plate rather than dominating every mouthful.

That is what flexitarian cooking means to me: gradually reducing meat without accepting bland food, disappointing portions or joyless substitutes.

What to Serve with Mexican Rice

This Mexican rice with chicken is already a complete meal, but it also works well with:

• refried black or pinto beans;
• sliced avocado or guacamole;
• warm corn tortillas;
• a crisp cabbage slaw;
• charred courgettes or other seasonal vegetables;
• salsa verde;
• pickled red onions;
• lime wedges;
• a fresh tomato and chilli salsa.

For a larger shared meal, place the casserole in the centre of the table with tortillas, beans, avocado and several salsas. Everyone can build their own plate or turn the rice and chicken into wonderfully messy tacos.

Frequently Asked Questions

What is Mexican rice called in Mexico?

Tomato-based Mexican rice is generally called arroz rojo, meaning red rice, or arroz a la mexicana. The classic preparation combines fried rice with tomato, onion, garlic and water or stock.

What is the best rice for Mexican rice?

Long-grain white rice is a dependable choice because it tends to cook into lighter, more separate grains. Jasmine rice can also work, although its aroma and texture will be slightly different.

Is Mexican rice the same as Spanish rice?

The terms are sometimes used interchangeably outside Mexico, but they are not especially precise. Mexican arroz rojo is typically flavoured and coloured with tomato, while Spanish rice dishes may use ingredients and techniques such as saffron that produce a different flavour and texture.

Why do you fry rice before cooking it?

Frying develops a lightly toasted flavour and helps the grains remain more distinct. It is one of the defining techniques used in many Mexican arroz rojo recipes.

Can I use boneless chicken thighs?

Yes. Boneless thighs make the preparation easier and will cook more quickly. Begin checking them after approximately 20 minutes of simmering.

Bone-in pieces contribute more flavour to the cooking liquid, but both versions can be delicious.

Is this Mexican rice spicy?

It has a moderate smoky warmth from chipotle powder and chipotle sauce. Reduce each by half for a milder dish, or serve additional hot sauce separately.

Can I make it ahead?

Yes. Prepare the rice and chicken, cool them promptly and refrigerate them in shallow, covered containers.

When reheating, add a small splash of stock or water and heat thoroughly. Cooked poultry leftovers should be refrigerated within two hours and used within three to four days.

The Verdict on Mexican rice

As I said in the beginning, this recipe began with inspiration from The Best Mexican Recipes by America’s Test Kitchen, but after cooking it several times, I wanted to bring the method closer to the way Mexican red rice is traditionally constructed.

The result is not simply chicken served with tomato rice. It is a layered one-pot dish built around proper Mexican rice technique:

• rinse and drain the grains;
• toast them in oil;
• develop the onion, garlic and tomato base;
• cook slowly in a well-seasoned stock;
• and allow the rice to rest before serving.

Then come some additions: chipotle, capers, olives and roasted peppers marinated with vinegar and coriander.

It is smoky, juicy, tangy and enormously comforting. It can be made with a whole chicken, a few thighs, seafood, mushrooms or whatever combination suits the way you want to eat.

Because ultimately, this dish is less about always adding chicken and more about learning how to make genuinely flavourful Mexican rice.

Master that foundation and you can take it almost anywhere.

Buen provecho!

[Tacos Craft | Tortillas and Masa | Salsa Magic]

Here are my most used and loved tools and ingredients for joyful Mexican cooking:

Masa harina for tortillas: Masienda, Bob’s Red Mill, Maseca

Chillies: Chipotle, Ancho, Guajillo, Tajin

Tools: Tortilla Press, Ninja blender, Global knives.