Mexican Tomato Rice

Mexican Tomato Rice


8 people made this

An authentic Mexican recipe that makes a great side dish for barbecued meat or vegetables. Sometimes I add corn or any other spare vegetables.


Serves: 8 

  • 2 tablespoons vegetable oil
  • 2 cups (375g) long grain rice
  • 250g Italian tomato pasta sauce or tomato puree
  • 1 teaspoon crushed garlic
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 4 cups water

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. In a medium saucepan, heat oil over medium heat. Add rice and cook for 5 minutes, stirring frequently.
  2. Reduce heat to low and stir in tomato puree, garlic, salt, pepper and cumin. Stir in water. Cover and cook for about 20 minutes.

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Reviews (4)


I loved this recipe as did my fussy kids. I did make a few changes, always trying to get veggies in for the kids. At stage two I added onion, diced carrot and corn kernals (all up around 1 1/2 cups) Also, a big handful of frozen peas just before it was ready. I also thought it needed more salt. Really yummy and simple though. Thanks - 20 Jan 2011


OMG this sounds amazing i cant wait to try it out - 02 Mar 2009


Great recipe and very easy even for absolute beginners like me. I had it with Brazilian Coconut Chicken (from this site) and everyone loved it. - 01 Dec 2012

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