Restaurant arroz rojo is about two moves: toast the dry rice in oil until it smells nutty and turns chalky-white, then use the right liquid ratio so it steams dry instead of turning to mush. Skip the toast and you get sticky rice; overdo the liquid and it clumps.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook25 min
Makes6 servings
CuisineMexican
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for6servings
Long-grain white rice
Toasting the dry grains in oil is what keeps them separate.
Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.
Can you freeze Mexican Rice? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Mexican Rice ahead of time? — Prep ahead
Best fried to order — the crunch fades if it sits. Do the breading or shaping ahead and cook it fresh when you serve.
Is Mexican Rice gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Mexican Rice vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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