Your Mexican feast will be complete with this delicious and fragrant Mexican Tomato Rice. Simple flavours of onion and garlic come together with the richness of tomato paste to make this flavour packed side dish. Pair it with Mexican Slow Cooked Beef or an easy Beef Burrito Bowl to add a whole heap of flavour to your weeknight dinners. An added bonus is you can make it ahead in bulk and freeze it for when you need it!
MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 2 days, freeze in individual portions for up to 2 months. Reheat in the microwave directly from fridge or from frozen until piping hot. Ensure the rice is cooled and refrigerated or frozen within 20 minutes of cooking.
Keywords: How to make Mexican Red Rice, Mexican Rice, Tomato Rice
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tamarakennedy says:
Can you substitute the stock with water instead? I forgot to buy it 🤦🏼♀️
kaylahurst says:
Made this tonight as a side to the slow cooked Mexican Beef and OMG so much flavour for such minimal and simple ingredients. It was absolutely delicious!
Nicole says:
Isn’t it ridiculously good! Ahh I am so glad you loved it as much as we do! Thank you SO much for taking the time to write, means so much to me! x
louisaguseli says:
Do you think this could be accomplished in a rice cooker?
Nicole says:
I’m so glad you asked this question! Absolutely. Follow the recipe up to step 2 in a pan and then dump rice mixture into a rice cooker with the chicken stock. It’s actually the best, easiest way to guarantee fluffy rice! 😍