Mexican Tomato Rice

On our cookbook shelf stands a small cookbook called “America Likes It Hot“. I bought it during the pre-Amazon years for just £1.95 from a local book market somewhere in the ’90s. It has a few short recipes that are quite surprisingly simple. However, because of its pamphlet size, it’s small enough to loose between the larger books. Which means I’m always losing it.

This recipe is an adaptation of one those recipes but without the chicken. If you prefer to make this a complete meal of itself, add a can of cooked kidney beans.

Serve alongside chilli dishes with tomato salsa and tortilla chips.


260 g (1¼ cups) long grain rice
450 ml (1¾ cups) vegetable stock
1 medium onion
2 medium vine tomatoes

2 cloves garlic
1 teaspoon cumin
2 tablespoons tomato paste
2 tablespoons olive oil 
Fresh coriander (cilantro)


  • Peel and small-dice the onion.
  • Small dice the tomatoes.
  • Peel and mince the garlic.
  • Roughly chop the coriander.

  • Heat the oil in a frying pan on a medium flame. Add the onions and the rice and stir-fry until the onions are tender, about 5 minutes.
  • Add the cumin and tomatoes and stir-fry for a minute.
  • Put into a pot or a rice cooker with the vegetable stock, cover with a lid, and cook on a low flame until the rice is tender and the stock has been absorbed.
  • Fluff the rice and stir in the coriander.
  • Serve with Mole Verde.

The post Mexican Tomato Rice first appeared on Zen River Cookbook.


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