Mexican Tomato Rice
Cumin and oregano give this rice a classic Mexican rice flavor that is just a touch spicy and bright from fresh tomato.
Mexican Tomato Rice
Serves 4 - 5
Mexican rice wasn’t something we ate at home. In truth, I think I’ve only ever had it at fast causal restaurants where the food is less important than the friends or family who sit around the table with you. However, I found myself craving a flavorful rice to accompany a Mexican inspired meal and I put this together. The result was everything I was looking for and far exceeded anything I’d eaten in a restaurant in my life.
“Recipe Tips:
*1. Substitute with 15ml (1 T) olive oil.”
Ingredients
450g (2.25 c) jasmine rice, rinsed
280g (2 medium) tomatoes, roughly chopped
150g (½ medium) onion, roughly chopped
4 garlic cloves, ends trimmed
1 cheongyang or serrano chili, rough chopped
*40g (2 T) tomato garlic butter (recipe here)
30ml (2 T) yondu
15g (0.25 c) cilantro, roughly chopped
10g (2 t) chicken bullion
4g (1 t) kosher salt
3g (0.75 t) ground cumin
2g (0.50 t) ground black pepper
0.75 t dried oregano
265ml (1.25 c + 1 T) water
Method
1. Put the rice into the bowl of a rice cooker. Set aside.
2. In a food processor puree the remaining ingredients until smooth.
Pour over the rice and stir to combine.
Place in the rice cooker and cook on the “White Rice” setting.
To cook on the stove: Place the rice in a medium nonstick pot with a tight fitting lid. Add the pureed tomato mixture plus 15ml (1 T) water. Cover and bring to a boil on high heat uncovered. Stir once, cover. Reduce the heat to low and cook covered for 20 minutes. Continue as written below.
When finished, allow to stand for 10 minutes without opening the rice cooker (or pot lid) before fluffing gently.
3. Serve.
