Mexican-style tomato rice

    Mexican-style tomato rice

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

    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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