Mexican-style tomato rice

    30 min

    Rice is cooked with cumin and onion, then simmered with tomato passata and chicken stock to make this Mexican-style rice.

    39 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 185g uncooked long-grain rice
    • 1 teaspoon garlic salt
    • 1/2 teaspoon ground cumin
    • 40g chopped onion
    • 120ml tomato passata
    • 475ml chicken stock

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
    2. Stir in onions and cook until tender. Stir in tomato passata and chicken stock; bring to the boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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    Reviews in English (2057)


    Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using Taco Seasoning I (from this site). I just sprinkled in what looked like enough, about 1-1/2 tsp. This mixture includes cumin and many other spices which are perfect for this recipe. I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft. Other than that, I followed exactly as written and it was perfect!  -  31 Mar 2008  (Review from Allrecipes US | Canada)


    For the reviewers having trouble with browning and puffing the rice: My rice browned, but didn't puff. When I added the soup stock and tomato sauce, I was concerned (I had company over and this was the first try) but the rice came out beautifully, and puffed out. Don't let the other reviews prevent you from trying this simple and delicious dish. It made a great side dish for the quisadillas I made. This is also a good guy-proof recipe, considering I didn't mess it up. I'm definitely making this one again. I have a rice cooker, but I decided to take a chance and make it in a medium sauce pan, and I was glad. My rice cooker tends to singe the outer layer of rice. Cook hard!  -  08 Apr 2003  (Review from Allrecipes US | Canada)


    If you're looking for a Mexican Rice recipe that will be "the star of the show," this is not the recipe. If, however, you're looking for a pleasantly and subtley flavored Mexican-style rice to accompany a spicier main dish, this fits the bill perfectly. I chose to saute the rice in butter rather than oil, but otherwise followed the recipe as directed. Don't worry about "puffing" the rice-just saute it till golden brown, then add the chopped onion and spices, saute another minute or two, then add liquids. Cover and simmer till liquid is almost absorbed and rice is tender. Nice, basic rice recipe.  -  21 May 2008  (Review from Allrecipes US | Canada)

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