Mexi-style tomato rice
Discover the bold flavors of Mexi-style tomato rice with this easy-to-follow recipe! Featuring fragrant cumin, hearty chicken gravy, zesty tomato puree, and a medley of fresh vegetables, this dish combines perfectly cooked white rice with a kick of heat from red hot chili peppers. Garnished with vibrant coriander leaves, it's a delicious and colorful side or main course that's sure to impress.
- 07 Jun 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Mexi-style tomato rice is a flavorful and vibrant dish that brings together the robust flavors of ripe tomatoes, aromatic spices, and fresh vegetables. Perfect as a side dish or a main course, this recipe offers a delicious fusion of Mexican-inspired ingredients that will tantalize your taste buds. Whether you are cooking for family, friends, or just for yourself, this easy-to-follow recipe is sure to become a favorite.
Ingredients:
Instructions:
- Finely chop the onion and red hot chili peppers (if using).
- Mince the garlic cloves.
- Rinse the white rice under cold water until the water runs clear.
- Finely dice the carrot and chop the coriander leaves.
- In a large skillet or a medium-sized pot, heat the 1 tablespoon of olive oil over medium heat.
- Add the chopped onion to the pot and sauté until it becomes translucent, approximately 5 minutes.
- Add the minced garlic and continue to sauté for another 1-2 minutes, or until fragrant.
- Add the rinsed white rice to the pot and stir to coat it with the oil, onions, and garlic. Cook for about 2 minutes, allowing the rice to get slightly toasted.
- Stir in the 1 teaspoon of ground cumin and the 2 tablespoons of tomato puree, ensuring the rice is well-coated with the mixture.
- Slowly pour in the 2 cups of chicken gravy, stirring to combine. Be sure to scrape any bits stuck to the bottom of the pot.
- Add the finely diced carrot and 1 cup of peas to the pot. Stir to distribute them evenly.
- Increase the heat to bring the mixture to a gentle boil. Once it starts boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 18-20 minutes. Avoid removing the lid during this time to allow the rice to cook properly.
- After the cooking time, check if the rice is tender and the liquid has been absorbed. If not, cover again and cook for a few more minutes.
- Once the rice is cooked, remove the pot from heat. Gently fold in the chopped coriander leaves and the finely chopped red hot chili peppers (if using).
- Fluff the rice with a fork and serve immediately. This Mexi-style tomato rice pairs beautifully with grilled meats, beans, or can be enjoyed on its own.
Tips:
- Tip 1: For a more intense flavor, use freshly ground cumin instead of pre-ground cumin.
- Tip 2: Toast the rice in olive oil until it turns light golden before adding liquids to enhance its nutty flavor.
- Tip 3: You can substitute chicken gravy with vegetable broth to make the recipe vegetarian.
- Tip 4: Add the garlic and chili peppers towards the end of the sautéing process to prevent them from burning and becoming bitter.
- Tip 5: Garnish the finished dish with additional coriander leaves for a fresh, herbal touch.
Mexi-style tomato rice is not only a visually appealing dish but also a delightful blend of flavors and textures. The combination of juicy tomatoes, zesty cumin, and fresh vegetables makes it a versatile dish that pairs well with a variety of main courses. With its vibrant colors and rich taste, this recipe is sure to become a staple in your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 3.97g | 10% |
| Sugar 6g | 6% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.27g | 4% |
| Cholesterol 5.00mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 24mg | 4% |
| Vitamin B1 0.49mg | 41% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 3.75mg | 23% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 170ug | 42% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 36mg | 41% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 4.06mg | 37% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 380mg | 11% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 430mg | 29% |
| Zinc, Zn 1.16mg | 11% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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