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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. An added bonus is you can make it ahead in bulk and freeze it for when you need it!

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


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


  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, bring to a gentle simmer. Once simmering, reduce the heat to low, place the lid onĀ and cook for 15 minutes.
  4. Remove from the heat, allow to stand for 10 minutes with the lid on before fluffing with a fork.
  5. Sprinkle with fresh jalapeno and coriander (if using) to serve.


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.

  • 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