Cuban-Style Tomato Rice
A vibrant, aromatic side dish where fluffy white rice is cooked with tomato sauce, caramelized onions, and garlic, finished with warm spices. This classic Cuban preparation—known as arroz rojo—comes together quickly on the stovetop and pairs beautifully with beans, roasted meats, or seafood.
- Prep
- 10 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 35 min
- Makes
- 4 cups (about 4 servings)
Steps
Before you start
- Measure the rice and broth and have them ready—don't rinse the rice, as it helps thicken the cooking liquid
- Mince the garlic and onion before you start cooking
- Use medium-grain or long-grain white rice; avoid parboiled varieties
Sauté aromatics
- Heat the olive oil in a medium saucepan (10-inch/25 cm) over medium heat.
- Add the minced onion and cook for 4–5 minutes, stirring occasionally, until the onion turns translucent and begins to soften.
- Add the minced garlic and cumin, and stir constantly for 1 minute until fragrant.
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Ready when: Onion is soft and fragrant, garlic aroma fills the kitchen
Tip: Do not allow the garlic to brown; it will taste bitter and lose its mellow sweetness.
Add rice and toast
- Pour the tomato sauce into the pan with the onion mixture and stir well to combine.
- Add the unrinsed white rice (1.5 cups/300 g) and stir constantly for 2 minutes, coating each grain with the oil and tomato.
- You will hear the rice crackling slightly—this toasting builds flavor.
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Ready when: Rice is lightly coated, grains look slightly dry, gentle crackling sound
Tip: Do not skip the toasting step; it transforms the rice texture and deepens its flavor.
Add liquid and bring to boil
- Pour the warm chicken or vegetable broth (1.25 cups/300 ml) into the pan.
- Add the bay leaf if using.
- Stir once to combine all ingredients evenly.
- Increase the heat to medium-high and bring the mixture to a boil, uncovered, for about 2–3 minutes.
- You should see steam rising and bubbles breaking the surface.
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Ready when: Liquid is boiling vigorously and steam rises
Tip: Use warm broth if possible; it brings the liquid to a boil faster and cooks the rice more evenly.
Cover and simmer
- Reduce the heat to low and cover the saucepan with a tight-fitting lid.
- Simmer undisturbed for 15 minutes.
- Do not lift the lid or stir; the trapped steam is what cooks the rice evenly and fluffy.
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Tip: Resist the urge to peek or stir during cooking; each time you lift the lid, you release steam and extend cooking time.
Rest off heat
- Remove the pan from heat and let it rest, covered and undisturbed, for 5 minutes.
- This allows any remaining liquid to absorb and the rice to firm up slightly.
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Tip: This resting step is essential for tender, separate grains—do not skip it.
Finish and serve
- Remove the lid and fluff the rice gently with a fork, breaking up any clumps.
- Taste and season with additional kosher salt and freshly ground black pepper as needed.
- Remove and discard the bay leaf.
- Stir in the fresh cilantro if using.
- Transfer to a serving bowl and serve hot or at room temperature.
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Ready when: Rice is fluffy with separate grains, liquid is fully absorbed
Tip: Use a fork to fluff, never a spoon, which can crush the grains and make the rice pasty.
Good to know
Tips
- For deeper color and flavor, use high-quality tomato sauce or a blend of tomato sauce and a tablespoon of tomato paste.
- If your rice looks too wet after 15 minutes of cooking, leave the lid off for the last minute or two to allow excess moisture to evaporate.
- This rice is excellent served alongside black beans (moros), roasted chicken, or grilled seafood—the tomato flavor complements savory proteins beautifully.
- For a version with more aromatics, add a pinch of saffron threads steeped in the warm broth, or include ½ teaspoon of sofrito (if you have it on hand) in the initial oil, before the onions.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth, stirring occasionally, until warmed through (about 5 minutes). Do not freeze; the texture of the rice becomes grainy when thawed.
Substitutions
- chicken broth or vegetable broth, warm → Vegetable broth or water. Vegetable broth keeps the dish lighter; water works but yields less savory depth. If using water, increase salt slightly.
- tomato sauce → 2 medium fresh tomatoes, blanched and puréed. Use ripe, in-season tomatoes. You may need slightly more liquid (up to 1.25 cups total) since fresh tomatoes release more liquid during cooking.
- ground cumin → Smoked paprika or dried oregano. Smoked paprika adds a slightly different warmth; oregano gives it a more Mediterranean feel. Use the same amount.
- fresh cilantro → Flat-leaf parsley or a squeeze of fresh lime juice. Parsley is milder; lime juice adds brightness instead of herbal flavor.
