Mexican Tomato Rice

Add tomatoes and peppers to plain rice for a spicy Mexican kick!

Tired of the usual plain rice you usually eat? Add some Mexican taste by following this recipe!

Mexican Tomato Rice

Melanie Jimenez
Add tomatoes and peppers to plain rice for a spicy Mexican kick!
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine Mexican
Servings 6


Mexican Tomato Rice

  • 2 1/2 cups chicken broth
  • 1 Small onion minced
  • 4 Jalapeño Pepper seeded and minced (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 5 cloves Garlic minced
  • 1 1/2 cups long-grain rice
  • 2 tomatoes seeded and diced
  • cilantro (wansoy) (leaves), to serve
  • Fresh Lime (chopped), to serve


  • Bring the chicken stock to a boil. Set aside.
  • In a large saucepan over medium-low heat, sauté the onions and jalapeño peppers in olive oil until the onion is softened.
  • Add the tomato paste and garlic, and cook, stirring for an additional minute. Add the rice and stir to coat the grains with oil. Cook, stirring constantly, for another 2 minutes.
  • Stir in the hot broth and bring to a boil. Reduce the flame to low and simmer until the water is all absorbed, about 18 to 20 minutes.
  • Remove from heat; let stand for 15 minutes. Stir in the chopped tomatoes and cilantro. Serve with lime wedges on the side.
Tried this recipe?Let us know how it was!

Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices