side-dishes

Mexican Tomato Rice

A simple, flavorful Mexican-style rice made with toasted long-grain rice, tomato sauce, onion, garlic, chicken broth, and cumin. The rice cooks up fluffy, savory, and lightly tomato-rich, making it an excellent side dish for birria, tacos, enchiladas, grilled meats, or beans.

Servings: 6 servings
Total Time: 38 min

Ingredients

Rice
  • 1 cup long-grain white rice
  • 1 tablespoon vegetable oil or olive oil
  • ¼ cup finely diced onion
  • 1 garlic clove, minced
Cooking Liquid & Seasoning
  • ½ cup tomato sauce
  • 1¾ cups chicken broth
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt, or to taste
Optional Add-ins
  • ¼ cup frozen peas and carrots
  • 1 small jalapeño, left whole for mild flavor or minced for more heat
Finish
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
Mexican Tomato Rice

Instructions

  1. Place 1 cup long-grain white rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear. Drain thoroughly.
  2. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the drained rice and ¼ cup diced onion. Cook for 4–5 minutes, stirring frequently, until the rice is lightly golden and smells toasted.
  3. Add 1 minced garlic clove and cook for about 30 seconds, stirring constantly, until fragrant.
  4. Stir in ½ cup tomato sauce, 1¾ cups chicken broth, ½ teaspoon cumin, and ½ teaspoon salt. Add the peas and carrots or jalapeño if using.
  5. Increase the heat and bring the mixture to a gentle boil. Stir once, cover the saucepan, and reduce the heat to low.
  6. Cook covered for 18 minutes without lifting the lid or stirring.
  7. Remove the saucepan from the heat and let the rice rest, still covered, for 10 minutes.
  8. Remove the lid and fluff the rice gently with a fork. Stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro if desired. Taste and adjust the salt before serving.

Notes

  • Rinsing the rice removes excess surface starch and helps the finished rice remain fluffy rather than sticky.
  • Do not stir the rice while it cooks, because stirring can release starch and make it gummy.
  • For a richer birria accompaniment, replace ¼ cup of the chicken broth with strained birria consommé.
  • The rice can be made without cilantro or lime for a more traditional, mild tomato-rice flavor.
  • Leftover rice keeps refrigerated in an airtight container for up to 4 days.

Tags

mexican rice side dish tomato rice birria one-pot