Recipe: Mexican Red Rice – (1 kg rice)

01 September 2025

Mexican rice is one of those basics that brings everything together. Warm, lightly spiced, tomato-rich and sturdy enough to carry sauces, toppings and fillings without turning soggy. In Mexican cuisine, this red rice is used as the foundation for bowls, burritos and plates and that’s exactly why it works so well in foodservice too. This base recipe gives you full control in the kitchen: consistent in flavour, easy to scale and perfect for mise en place.

How to make Mexican rice for foodservice

How to make Mexican rice for foodservice

1. Toast the rice: Add the rice and cook for 2 minutes, stirring constantly so the grains stay separate.

2. Add seasoning: Add the tomato purée, stock powder and Mexican seasoning and cook for 1 minute to remove the acidity from the purée.

3. Add water: Pour in the water and stir well.

4. Cook: Bring to a boil, reduce the heat and simmer gently for 10–15 minutes with the lid on (always check the cooking time of the rice).

5. Rest: Turn off the heat, drain any excess water if needed and let the rice rest for 10 minutes with the lid on.

6. Fluff: Fluff the rice with a fork and season with salt and pepper if needed.

Caractéristiques du riz

• A red, flavourful Mexican rice.
• Not mushy. Not too dry. 
• Perfect as a base for bowls, burritos, taco plates, loaded rice dishes and grilled meats.

Kitchen adjustments

This base recipe allows for easy adjustments in the kitchen. At the end, you can add a splash of lime juice for extra freshness or mix in fresh herbs such as coriander. For more richness and shine, a small amount of butter can be added. If you’re looking for more spice and herbal depth, simmer epazote or oregano along with the rice.

• A splash of lime juice at the end
• A handful of finely chopped coriander
• 50 g butter for extra gloss
• A small amount of Mexican epazote (or oregano) simmered with the rice

Back to overview