Mexican style tomato rice
Discover the bold flavors of Mexican 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.
- 24 May 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Mexican 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 Mexican 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.
Mexican 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 | 16% |
| 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 | 29% |
| 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 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Oven-roasted plum tomato ricotta bake
Perfect as a comforting dinner or an impressive appetizer, it's simple to prepare and bursting with fresh, savory goodness.
15 May 2025Guacamole with fresh tomatoes and lime juice
Ready in minutes and bursting with flavor, this guacamole will be your go-to snack or appetizer.
13 Mar 2025Mexican red rice
Perfect as a side dish or main course, this easy recipe combines tender white rice, aromatic onions, and a touch of heat, ensuring every bite is packed with vibrant, authentic taste.
28 Mar 2025Mexican cheese quesadilla
Enjoy the authentic flavors wrapped in warm tortillas in just minutes.
21 May 2025