The Secret to Mexican Rice That Never Comes Out Sticky (The Mexican Way)
The SECRET to Mexican Rice That Never Comes Out Sticky (The Mexican Way) is a medium Mexican recipe that serves 4. 210 calories per serving. Recipe by Bertha Cooks on YouTube.
Prep: 12 min | Cook: 43 min | Total: 1 hr 5 min
Cost: $5.27 total, $1.32 per serving
Ingredients
- 2 cups Long Grain White Rice (rinsed until water runs clear, drained)
- 3 Roma Tomatoes (fresh, quartered before blending)
- 0.25 White Onion (peeled and quartered)
- 2 Garlic Cloves (peeled)
- 4 cups Chicken Broth (or water with 2 bouillon cubes)
- 3 tablespoons Vegetable Oil (for toasting rice and frying sauce)
- 1 teaspoon Salt (adjust to taste)
Instructions
Rinse the Rice
Place the rice in a fine mesh strainer and rinse under cold running water, stirring with your hand, until the water runs clear (about 3 minutes). Let it drain completely, shaking the strainer and letting it sit for a couple of minutes.
Time: PT5M
Blend the Red Sauce
In a blender combine the 3 Roma tomatoes, the quarter onion, the 2 garlic cloves and ½ cup of the chicken broth. Blend until smooth.
Time: PT3M
Toast the Rice
Heat 3 tbsp oil in the heavy pot over medium heat until it shimmers. Add the drained rice, stirring gently. Cook 5‑7 minutes, listening for a dry rattling sound and watching the grains turn from white to a pale golden color.
Time: PT7M
Temperature: medium
Fry the Tomato Puree
Pour the blended tomato mixture into the pot with the toasted rice. Stir and cook for 2‑3 minutes until the sauce darkens and the raw tomato smell disappears.
Time: PT3M
Temperature: medium
Add Remaining Broth and Bring to Boil
Add the remaining 3½ cups of chicken broth and 1 tsp salt. Give a single gentle stir, then increase heat to bring the mixture to a rolling boil.
Time: PT5M
Temperature: high
Simmer Covered
When the pot reaches a boil, lower the flame to the lowest setting, cover tightly with the lid, and let it simmer for 18 minutes. Do NOT lift the lid or stir.
Time: PT18M
Temperature: low
Rest the Rice
After 18 minutes, turn off the heat but keep the lid on. Let the rice sit for another 10 minutes so the steam finishes cooking the grains.
Time: PT10M
Fluff and Serve
Remove the lid, take a fork and gently fluff the rice, separating each grain. Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 4 g
- Carbohydrates
- 38 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Vegetarian (use vegetable broth), Gluten‑free, Dairy‑free, Vegan (if using vegetable broth)
Ingredient Substitutions
- Instead of Long Grain White Rice: Basmati rice, Jasmine rice
- Instead of Roma Tomatoes: Canned diced tomatoes, drained
- Instead of White Onion: Yellow onion
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
- Instead of Chicken Broth: Vegetable broth, Water + bouillon cubes
- Instead of Vegetable Oil: Canola oil, Olive oil (light)
- Instead of Salt: Sea salt
Equipment Needed
- Fine Mesh Strainer
- Blender
- Heavy Pot with Lid
- Wooden Spoon
- Measuring Cups and Spoons
- Fork
Critical Steps — Do Not Skip
- Rinse rice until water runs clear to remove surface starch.
- Toast the drained rice in oil until pale gold and a dry rattling sound is heard.
- Do not stir or lift the lid while the rice simmers and rests.
- Let the rice rest covered for 10 minutes after cooking.
Chef Tips from the Video
- Use a heavy‑bottomed pot to distribute heat evenly and prevent scorching.
- For extra aroma, add a small bay leaf to the broth and remove before serving.
- Fluff with a fork in a wide bowl to let excess steam escape.
Troubleshooting
Rice is sticky or gummy.
Reduce the liquid by ¼ cup and ensure the rice was rinsed thoroughly. Also verify the lid was not lifted during simmering.
Rice is undercooked or hard in the center.
Add ¼ cup hot broth, cover, and cook an additional 5 minutes on low heat.
Bottom of the pot is burnt.
Turn the heat down to low as soon as the broth boils and avoid letting the rice sit too long before covering.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat with a splash of broth.
Room temperature: Do not keep at room temperature longer than 2 hours.
Make-Ahead Tips
- Blend the tomato‑onion‑garlic puree up to 24 hours ahead and refrigerate.
- You can toast the rice, let it cool, and store it in a sealed bag for later use.
Frequently Asked Questions
What is the cultural significance and history of Authentic Mexican Red Rice (Arroz Rojo) in Mexican cuisine?
Arroz rojo, often called Mexican rice, is a staple side dish that dates back to the early 20th century when tomatoes and rice became common in Mexican households. It reflects the blend of Spanish rice techniques with native Mexican flavors, serving as a colorful accompaniment to beans, tacos, and stews.
What are the traditional regional variations of Arroz Rojo in Mexican cuisine?
In northern Mexico, the rice may be cooked with chicken broth and a hint of cumin, while in the Yucatán region it often includes achiote for a deeper orange hue. Some families add peas or carrots for color, but the core ingredients—tomato, onion, garlic, and toasted rice—remain constant.
How is Authentic Mexican Red Rice (Arroz Rojo) traditionally served in Mexican households?
It is typically served hot as a side alongside tacos, enchiladas, or grilled meats. In many homes it is placed in a shallow serving dish, allowing each grain to stay separate, and is often garnished with fresh cilantro or a squeeze of lime.
On what occasions or celebrations is Arroz Rojo traditionally associated in Mexican culture?
Arroz rojo appears at everyday family meals, but it is also a staple at celebrations such as birthdays, Día de los Muertos gatherings, and holiday feasts like Christmas and New Year's, where it complements richer meat dishes.
What other Mexican dishes pair well with Authentic Mexican Red Rice (Arroz Rojo)?
It pairs beautifully with chicken mole, carne asada, grilled shrimp, black beans, and refried beans. It also works as a base for a Mexican rice bowl topped with avocado, salsa, and grilled vegetables.
What are the authentic traditional ingredients for Arroz Rojo versus acceptable substitutes?
Traditional ingredients are long‑grain white rice, fresh Roma tomatoes, white onion, garlic, chicken broth, and oil. Acceptable substitutes include canned diced tomatoes (drained), vegetable broth for a vegetarian version, and basmati rice if long grain is unavailable, though texture may vary slightly.
What are the most common mistakes to avoid when making Authentic Mexican Red Rice (Arroz Rojo)?
Common errors include not rinsing the rice enough, skipping the toasting step, stirring the rice while it simmers, and lifting the lid too early. Each of these actions releases starch or steam, leading to gummy or unevenly cooked rice.
Why does this Arroz Rojo recipe use toasting of the rice instead of simply boiling it?
Toasting coats each grain with oil, sealing the surface starch so it cannot leach into the cooking liquid. This creates a dry, fluffy texture and adds a nutty flavor that plain boiling cannot achieve.
Can I make Authentic Mexican Red Rice (Arroz Rojo) ahead of time and how should I store it?
Yes, you can cook it a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 4 days, and reheat gently with a splash of broth to restore moisture.
What texture and appearance should I look for when making Authentic Mexican Red Rice (Arroz Rojo)?
Each grain should be separate, glossy with a deep orange‑red hue, and have a slight golden speckle from the toasted rice. The rice should feel light, not wet or mushy, and the bottom of the pot may show a thin, golden crust.
How do I know when Authentic Mexican Red Rice (Arroz Rojo) is done cooking?
When the 18‑minute simmer is complete, the liquid will be fully absorbed, the rice will be tender, and a gentle steam will escape when you finally lift the lid after the 10‑minute rest. Fluff with a fork; no hard centers should remain.
What does the YouTube channel Bertha Cooks specialize in?
The YouTube channel Bertha Cooks specializes in traditional Latin‑American home cooking, focusing on authentic family recipes, practical kitchen techniques, and cultural storytelling that preserves heritage cooking methods.
How does the YouTube channel Bertha Cooks' approach to Mexican cooking differ from other Mexican cooking channels?
Bertha Cooks emphasizes the cultural context and generational secrets—like rinsing and toasting rice—while keeping production simple and relatable. Unlike many channels that use shortcuts or pre‑packaged mixes, Bertha teaches the foundational steps that ensure authentic flavor and texture.
What other Mexican recipes is the YouTube channel Bertha Cooks known for?
Bertha Cooks is also known for her homemade flour tortillas, pozole, tamales, and traditional Mexican soups such as caldo de pollo, all presented with the same focus on technique and cultural storytelling.
Last updated: September 6, 2026
