Classic Mexican red rice (Arroz rojo) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 90) by Rick Bayless and Deann Groen Bayless

  • chicken broth
  • salsa
  • Show all ingredients...

  • EYB Comments

    Can substitute medium grain rice for white rice. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute medium grain rice for white rice. See recipe for variations.

  • Acarroll on May 08, 2026

    Easy and the kids loved it! I used Pace mild salsa to keep it kid-friendly although I'd love to experiment with different salsas. Unfortunately we learned from this dish that my son's pea allergy came back, so I'd replace with corn next time. Would be great with some avocado slices!

  • tamara_9khuic on March 06, 2026

    This is our go-to recipe for Mexican Red Rice. Simple, easy to modify.

  • chawkins on May 25, 2021

    Very good even though I forgot to add the peas at the end. I used home canned salsa and did the entire cook on the stove top the same way I always cook rice.

  • lorloff on March 26, 2021

    This was delicious. Used Bayless Chipotle salsa and it did need a bit more salt. We made it in our rice maker and had to add more stock so the rice would cook completely. Microwave cooking the peas and adding at the end worked well. Added a chopped white onion and two cloves of garlic which I sautéed first. Will make again. We served it with red mole chicken..

  • mgwalter on January 10, 2016

    This is going to be as good as the canned salsa you use to make it. The peas were a nice touch. Could have used a little more salt and perhaps would have been worth trying lard instead of oil.

  • Breadcrumbs on June 04, 2011

    First made this in '09. Delicious! Used 1 cup enchilada sauce and 1/2 cup Pace salsa. Needed extra stock as rice was still under-done at the 20 min mark. I added pinto beans and sugar snap peas (fresh from Linton's) along w 1 sweet onion, chopped. Topped w grated Monterey Jack cheese. Wonderful!

  • Cheri on January 14, 2011

    Also sprinkled with queso fresco to serve.

  • Cheri on January 14, 2011

    This was very good, quick, easy. Added quickly sauted boneless chicken thighs and put the frozen peas in at the beginning. Used a fresh pico de gallo, so rice needed a little more liquid. Great quick weeknight dinner.

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