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Mexican tomato rice served on a blue plate

Mexican tomato rice

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Rating: 4 out of 5.36 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: Per serving (6)
NutrientUnit
kcal201
fat2g
saturates0.5g
carbs36g
sugars2g
fibre2g
protein7g
salt0.34g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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Overall rating

Rating: 4 out of 5.36 ratings

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