Mexican Tomato Rice
An authentic Mexican recipe that makes a great side dish for barbecued meat or vegetables. Sometimes I add corn or any other spare vegetables.
Ingredients
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
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- In a medium saucepan, heat oil over medium heat. Add rice and cook for 5 minutes, stirring frequently.
- 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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