Mexican tomato rice served on a blue plate

Mexican tomato rice

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(23 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4-6

Enjoy this easy Mexican rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock

Nutrition and extra info

Nutrition: Per serving (6)

  • kcal201
  • fat2g
  • saturates0.5g
  • carbs36g
  • sugars2g
  • fibre2g
  • protein7g
  • salt0.34g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, minced
  • 250g long grain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 1 tsp chipotle paste, optional (more if you want it spicier)
  • 1 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 750ml hot chicken or vegetable stock
  • small bunch of coriander, finely chopped


  1. Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.

  2. Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it’s coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.

  3. Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve. 

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Comments, questions and tips

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11th Apr, 2020
I don’t know what I did differently but it was really good. Takes longer to cook and I used brown rice. I used 2 veg stock cubes
22nd Feb, 2020
Could tell the ratio of liquid to rice was wrong from the recipe so reduced it accordingly but this was still not good. Completely bland and stodgy.
13th Jan, 2020
In terms of flavour the rice is quite nice and does go well with the easy beef burritos. The quantities of liquid are simply wrong and my rice stuck and burnt at the bottom of the pan (like others have commented). I had to drain about 200ml of liquid off. There are better tomato rice recipes out there.
4th Aug, 2019
I really like this recipe, I don’t bother with the tinned tomatoes though and I sauté the onion garlic together first then add the rice at that point and cook for a few mins until it’s translucent. I then add the chipotle, tomato purée cook for a few more mins add the stock and then cover for 20 mins and it’s perfect. I finish with the coriander and a squeeze of lime.
David Stroud's picture
David Stroud
27th Jul, 2019
Made an account just to write this. Water/stock amount is way way way too much. Just ends up like gluggy risotto. Yuk yuk yuk.
Bianca Bradley-Kidd's picture
Bianca Bradley-Kidd
18th Apr, 2019
Just tried the recipe, not a big fan of it if I'm honest. not sure if it was the pan I used but the rice started to catch on the bottom before it even started simmering; and I had the pan on the lowest setting of a small ring. Secondly, had to cook it for well over 30 mins and it still ended up being super wet. Looks more like a risotto. Would love to know how other people made it in case I did something wrong?
13th May, 2019
Exactly the same results, sticking on the pan, and still soggy after 20mins. The stock to rice ratio has to be incorrect. I’ll try it again and use half the amount of stock.
Sarah Kay's picture
Sarah Kay
12th Jul, 2018
What type of tomatoes and how many, would like to try this on Saturday night
goodfoodteam's picture
13th Jul, 2018
Sorry there was an omission in this recipe. It has now been amended to include a tin of chopped tomatoes.
10th Jul, 2018
How many tomatoes? Cannot see listed in ingredients
goodfoodteam's picture
13th Jul, 2018
Thanks for pointing this out. We have now amended the recipe to include 1 tin of chopped tomatoes. Apologies for the omission.
12th May, 2019
Normally I buy Tesco Mexican rice but it was a last minute decision to make something Mexican-ish and we didn’t have any in, so google led me to this recipe! Made this last night and it turned out beautifully. It’s like cooking a risotto, takes time and a lot of stirring. Used a non-stick wok with a lid and on the lowest heat. Took longer than 20mins (about 30mins). We didn’t have chipotle paste so used chipotle seasoning, added in frozen peas and canned sweetcorn to up the veggie quota. Once it had reduced down we added 2 big scoops to a tortilla wrap, adding in vegan cheese and avocado. Wrapped them into parcels adding a bit of cheese to top then toasted them in oven for a few minutes. We lightly sprinkled Nandos salt and added a dollop of alpro coconut yoghurt over the tops, then dressed the plate with a green salad and a beetroot salad. Was amazing and made another 3 spare portions for another time!
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