Mexican Tomato Rice

    35 minutes

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

    20 people made this

    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 in English (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