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Mexican Tomato Rice

Mexican Tomato Rice

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. This recipe is easy and takes less than 30 minutes to make, but to save time on weeknights you can make it ahead in bulk and freeze it for when you need it!

Can you make Mexican Tomato Rice ahead of time?

Mexican Tomato Rice can be made ahead and refrigerated for up to 2 days or frozen in individual portions for up to 2 months. Reheat in the microwave directly from the fridge or from frozen until piping hot. Ensure the rice is cooled and refrigerated or frozen within 20 minutes of cooking.

Is Mexican Tomato Rice suitable for leftovers?

Mexican Tomato Rice leftovers can be refrigerated for up to 2 days. Reheat in the microwave directly from the fridge until piping hot. Ensure the rice is cooled and refrigerated or frozen within 20 minutes of cooking.

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Mexican Tomato Rice

Mexican Tomato Rice

  • Total Time: 30 mins
  • Yield: 6 1x

Ingredients

Units Scale
  • 2 tbsp olive oil
  • 1 red onion, finely diced
  • 2 garlic cloves, freshly minced
  • 2 cups jasmine or basmati rice
  • 2 tbsp tomato paste
  • 3 cups chicken stock
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Sliced fresh jalapeño, to serve (optional)
  • Freshly chopped coriander/cilantro, to serve (optional)

Instructions

  1. Heat a large, heavy-based skillet on medium heat. Add the olive oil, onion and garlic. Cook, stirring for 3-4 minutes until the onion and garlic have softened.
  2. Add the rice and tomato paste. Cook, stirring for 1 minute.
  3. Add the chicken stock, salt and pepper and bring to a gentle simmer. Once simmering, reduce the heat to low, place the lid on and cook for 15 minutes.
  4. Remove from the heat and allow to stand for 10 minutes with the lid on before fluffing with a fork.
  5. Sprinkle with fresh jalapeño and coriander (if using) to serve.

Notes

MAKE AHEAD

Refrigerate for up to 2 days or freeze in individual portions for up to 2 months. Reheat in the microwave directly from the fridge or from frozen until piping hot. Ensure the rice is cooled and refrigerated or frozen within 20 minutes of cooking.

LEFTOVERS

Refrigerate for up to 2 days. Reheat in the microwave directly from the fridge until piping hot. Ensure the rice is cooled and refrigerated or frozen within 20 minutes of cooking.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Side Dish, rice
  • Method: pan
  • Cuisine: Mexican

Keywords: How to make Mexican Red Rice, Mexican Rice, Tomato Rice

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Comments

  1. Can you substitute the stock with water instead? I forgot to buy it 🤦🏼‍♀️

  2. 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!

    • 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

  3. Do you think this could be accomplished in a rice cooker?

    • 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! 😍

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