Mexican Rice Recipe | Arroz Rojo with Black Beans

Mexican rice also known as Arroz Rojo in Mexico, holds a special place in my kitchen and is a must have at any Mexican feast. The vibrant and flavourful Mexican cuisine truly shines through in this tasty rice dish.

What Is Arroz Rojo?

Arroz rojo means “red rice” in Spanish. The Mexican staple gets its warm red-orange color from tomatoes cooked with rice, onion, garlic, and broth. Many classic versions are prepared on the stovetop with long-grain white rice and a simple tomato mixture.

I make the Mexican rice in a slightly different way. I make it in a stovetop pressure cooker and add black beans and bell peppers. That makes it more substantial while keeping the familiar tomatoes, cumin, chile, and oregano flavors. It works as a side dish, but it is filling enough as a main meal for lunch with salsa, guacamole, or a crisp salad.

Why You’ll Love This Mexican Rice

• One pot cooking: The vegetables, rice, tomato puree, and beans cook in one pressure cooker.
• Vegetarian: The tested recipe uses water, so the base is completely vegetarian and vegan.
• Flexible serving: Serve it beside tacos and enchiladas, spoon it into a burrito, or turn it into a rice bowl.
• Good texture: Rinsing, soaking, and briefly sautéing the rice help the grains stay separate.
• Everyday ingredients: Basmati rice, canned beans, tomato puree, peppers, onions, and dried seasonings are easy to keep on hand.

Mexican Rice Recipe at a Glance

This is a pressure cooker rice and beans recipe rather than a strict traditional arroz rojo. It makes 3 servings and takes 50 minutes: 35 minutes of preparation, including the 30 minute soak, plus 15 minutes of cooking. Soak the rice, build the tomato and vegetable base, coat the drained grains in the seasoned oil, add rinsed black beans and water, then pressure-cook.

Ingredients For Mexican Rice

• Long Grain Rice: I use basmati rice because its long grains cook up light and separate. Rinse it well, then soak it for 30 minutes and drain it completely. Long grain white rice may behave differently in a pressure cooker, so do not change the rice type without checking the liquid and cooking time.
• Tomato puree: Packaged tomato puree gives the rice it’s red color and tangy base. You can use the same amount of passata instead. Tomato paste is much more concentrated than tomato puree and cannot be swapped cup for cup.
• Onion and bell peppers: Finely chopped onion adds sweetness and depth. Red and yellow bell pepper strips add color, a mild flavor, and a little texture. Cook the onion until translucent before adding the tomato puree.
• Black beans: One cup of canned black beans turns this side dish into a heartier rice and beans meal. Drain and rinse them before adding the beans into the pot.
• Paprika or chipotle Chile powder: Paprika keeps the flavor mild. Chipotle chile powder adds smoke and more heat, so choose according to the people you are serving. These are alternatives, not equal flavor substitutes.
• Cumin, oregano, and mixed herbs: Cumin adds an earthy note, while oregano supports the tomato and chile flavors. The existing recipe also uses mixed herbs. Keep the measured seasonings modest so they do not overpower the rice.
• Olive oil: Oil softens the onion and coats the drained rice. This brief sautéing step adds a lightly toasted flavor and helps the grains remain distinct.
• Garnishes: Fresh cilantro brightens the finished rice. Sour cream is best served on the side, not mixed into the base recipe. That way, the rice remains suitable for dairy free or vegan readers when they choose a plant-based topping.

Equipment

You need a fine mesh strainer, a measuring cup, a wooden spoon or silicone spatula, and a 6-liter stovetop pressure cooker. Follow the safety guidance for your model, and never force the lid open while it is still pressurized.

How to Make Mexican Rice in a Pressure Cooker

1. Rinse, soak, and drain the rice

Rinse the basmati rice under cool water until the water is much clearer. Soak it for 30 minutes, then drain it thoroughly. Excess surface water can change the final liquid balance, so give the rice a minute in the strainer.

2. Build the tomato base

Heat the olive oil in the pressure cooker. Add the chopped onion and sauté until translucent. Stir in the tomato puree and cook it briefly so the raw tomato aroma softens.

3. Add the vegetables and seasonings

Add the bell peppers, paprika or chipotle chile powder, cumin, oregano, mixed herbs, salt, and 1 teaspoon chile flakes. Stir so the vegetables are coated evenly.

4. Coat the rice

Add the drained rice. Fold it through the tomato mixture and sauté for 2 to 3 minutes. Be gentle so the soaked grains do not break.

5. Add beans and cooking liquid

Fold in 1 cup drained, rinsed black beans. Add 1½ cups water. Scrape the base gently to make sure nothing is stuck, then close the pressure cooker according to the manufacturer’s instructions.

6. Pressure cook and rest

Cook for 2 whistles. Turn off the heat and manually release the pressure according to the manufacturer’s instructions. Open the lid only after the pressure indicator has dropped completely.

7. Fluff and serve

Remove the lid and let the surface steam escape for a moment. Fluff from the edges toward the center with a fork. Garnish with cilantro and serve sour cream, salsa, or guacamole on the side.

Tips for Fluffy, Separate Rice

• Measure carefully. A pressure cooker loses very little moisture, so small changes in tomato puree, beans, or water can affect texture.
• Drain the soaked rice well. Water clinging to the grains becomes part of the cooking liquid.
• Use the right tomato product. Puree, sauce, crushed tomatoes, and tomato paste have different thicknesses and concentrations.
• Do not stir after cooking. Fluff gently. Vigorous stirring can break soft grains and make the rice look gummy.
• Rest before fluffing. A short rest lets moisture redistribute through the pot.
• Keep the base clean. If tomato sticks to the bottom before pressure cooking, it can scorch. Stir and scrape gently before closing the lid.

Troubleshooting Mexican Rice

Variations and Substitutions

• Milder rice: Use sweet paprika rather than chipotle chile powder and omit chile flakes.
• Dairy-free or vegan serving: Use the water specified in the recipe and serve with plant based sour cream or avocado.
• Extra vegetables: Corn, peas, or diced carrots can work, but added frozen vegetables contribute moisture. Retest the liquid before adding a large quantity.
• Without beans: Omitting black beans changes the yield and the way the rice fills the cooker. Treat this as a separate variation rather than an automatic swap.
• Brown rice: Do not use the same pressure time and liquid. Brown rice needs a separately tested method.
• Cauliflower rice: This is not a direct substitute. It needs a different recipe and should not be pressure cooked with the same method.

What to Serve with Mexican Rice

I usually serve the rice with my homemade salsa and guacamole for a simple vegetarian meal. It also pairs well with Mexican street corn salad, vegetable tacos, cheese enchiladas, quesadillas, or grilled vegetables.

For a build your own bowl, add shredded lettuce, salsa, avocado, pickled onions, cilantro, lime wedges, and sour cream. If you are planning a rice focused menu, browse these easy rice recipes or try my cranberry rice pilaf for another make-ahead side.

Make Ahead, Storage, and Reheating Mexican Rice

Cool leftover Mexican rice promptly in a wide, shallow container and refrigerate it within two hours. FoodSafety.gov identifies rice and other prepared foods left too long at room temperature as a source of Bacillus cereus risk.

Store the rice in an airtight container in the refrigerator for 3 to 4 days. The existing live post says five days, but the updated recommendation follows current US food-safety guidance for cooked leftovers.

To reheat, add a small splash of water, cover, and warm in the microwave or on the stovetop. Heat leftovers to 165°F (74°C). Reheat only the portion you plan to eat.

Frequently Asked Questions

More Vegetarian Rice Recipes

Each rice recipe uses a different balance of rice, liquid, and vegetables, so follow its own recipe card rather than carrying over the ratio from this Mexican rice.

1. Spinach Rice
2. Holiday Cranberry Rice Pilaf
3. Mushroom Rice
4. Low Carb Low Calories Fried Rice
5. Vegetable and Lentil Rice
6. Mexican Rice
7. Spinach Rice
8. Eggplant Spiced Rice (Indian Vangi Bhath)
9. Egg Fried Rice
10. Instant Pot Rice

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