Mexican Rice with Tomatoes and Cilantro

Introduction

Mexican Rice with Tomatoes and Cilantro is a flavorful side dish that brings vibrancy and warmth to the table. Known as Arroz Rojo in Mexico, this dish is a staple in many households and is often served alongside tacos, enchiladas, or grilled meats. The fluffy rice is infused with sautéed onions, garlic, and tomatoes, then finished with the brightness of fresh cilantro.

It’s a dish that’s not only delicious but also versatile—you can serve it as a side dish, use it in burrito bowls, or even enjoy it as a light main course. Its deep color, aromatic flavors, and simple preparation make it a must-have recipe in your collection.

Why I Love This Recipe

I love this recipe because it takes simple pantry ingredients like rice, tomatoes, and cilantro and transforms them into something extraordinary. The tomato base gives it richness, while the cilantro adds freshness that keeps the dish light and fragrant. It’s easy to make, yet it always tastes special, like a dish you’d find at a Mexican family gathering.

What I also love is how it pairs beautifully with almost any Mexican or Tex-Mex meal. Whether I’m serving tacos, fajitas, or grilled chicken, this rice always elevates the plate.

Why It’s a Must-Try Dish

• Authentic and flavorful, inspired by traditional Mexican cooking.
• Incredibly versatile—works as a side, stuffing, or main.
• Budget-friendly and made with everyday ingredients.
• Perfect for meal prep, as it stores and reheats well.
• Adds color and freshness to your table.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4–6 servings
• Calories per serving: ~210 kcal

Cuisine & Course

• Cuisine: Mexican
• Course: Side dish, accompaniment

Ingredients

• 1 ½ cups long-grain white rice (like basmati or jasmine)
• 2 tbsp vegetable oil (or olive oil)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 medium ripe tomatoes, finely chopped (or 1 cup canned diced tomatoes)
• 2 ½ cups chicken broth (or vegetable broth for vegetarian option)
• 2 tbsp tomato paste (for richer color and flavor)
• 1 tsp ground cumin
• ½ tsp smoked paprika (optional, for depth)
• Salt, to taste
• ¼ cup fresh cilantro leaves, chopped
• Juice of ½ lime (optional, for brightness)

Simple Cooking Directions

1. Toast rice in oil until lightly golden.
2. Sauté onion and garlic for aroma.
3. Add tomatoes, broth, and spices.
4. Simmer until rice is tender and liquid absorbed.
5. Fluff with a fork, stir in cilantro, and serve.

Step-by-Step Preparation Method

1. Rinse rice under cold water until the water runs clear. Drain well.
2. Heat oil in a large skillet or saucepan over medium heat. Add rice and stir continuously for 3–4 minutes until it turns lightly golden.
3. Add onion and garlic, cooking until fragrant (about 2 minutes).
4. Stir in tomatoes and tomato paste, letting them cook down for 3–4 minutes until slightly softened.
5. Add chicken broth, cumin, paprika, and salt, then stir to combine.
6. Bring to a gentle boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
7. Remove from heat and let rest, covered, for 5 minutes.
8. Fluff the rice with a fork, then stir in fresh cilantro and lime juice.
9. Serve hot as a side dish or part of a main meal.

How to Serve

• Serve alongside enchiladas, tacos, grilled chicken, or fajitas.
• Use as a base for burrito bowls.
• Pair with beans for a wholesome vegetarian plate.
• Add fried eggs on top for a quick, hearty breakfast.

Additional Recipe Tips

• Rinsing the rice removes extra starch, ensuring fluffy grains.
• For extra richness, substitute part of the broth with tomato sauce.
• Don’t stir the rice while it simmers, to avoid mushiness.
• Resting after cooking is crucial—it allows steam to finish cooking the rice.

Variations

• Spicy Mexican Rice: Add chopped jalapeños or a pinch of cayenne.
• Vegetable Rice: Stir in peas, carrots, or corn during the last 10 minutes of cooking.
• Brown Rice Version: Use brown rice but increase cooking time to ~40 minutes.
• Cilantro-Lime Rice: Skip the tomato base and make a zesty green version with more lime and cilantro.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Reheat by steaming or microwaving with a splash of broth or water.

Special Equipment Needed

• Large skillet or saucepan with a lid
• Wooden spoon or spatula
• Fine mesh strainer (for rinsing rice)

Conclusion

Mexican Rice with Tomatoes and Cilantro is a simple yet flavorful dish that pairs beautifully with countless meals. With its fluffy texture, vibrant colors, and zesty finish, it’s a side dish that can easily steal the spotlight. Whether served with tacos, grilled meats, or as a base for burrito bowls, this rice will bring authentic Mexican flair to your table.

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Mexican Rice with Tomatoes and Cilantro

Author: admin Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4 Calories: 210 kcal

Description

Mexican Rice with Tomatoes and Cilantro is a flavorful side dish that brings vibrancy and warmth to the table. Known as Arroz Rojo in Mexico, this dish is a staple in many households and is often served alongside tacos, enchiladas, or grilled meats. The fluffy rice is infused with sautéed onions, garlic, and tomatoes, then finished with the brightness of fresh cilantro.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ½ cups long-grain white rice (like basmati or jasmine)
• 2 tbsp vegetable oil (or olive oil)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 medium ripe tomatoes, finely chopped (or 1 cup canned diced tomatoes)
• 2 ½ cups chicken broth (or vegetable broth for vegetarian option)
• 2 tbsp tomato paste (for richer color and flavor)
• 1 tsp ground cumin
• ½ tsp smoked paprika (optional, for depth)
• Salt, to taste
• ¼ cup fresh cilantro leaves, chopped
• Juice of ½ lime (optional, for brightness)

Instructions

1. Rinse rice under cold water until the water runs clear. Drain well.
2. Heat oil in a large skillet or saucepan over medium heat. Add rice and stir continuously for 3–4 minutes until it turns lightly golden. Add onion and garlic, cooking until fragrant (about 2 minutes).
3. Stir in tomatoes and tomato paste, letting them cook down for 3–4 minutes until slightly softened. Add chicken broth, cumin, paprika, and salt, then stir to combine.
4. Bring to a gentle boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
5. Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, then stir in fresh cilantro and lime juice. Serve hot as a side dish or part of a main meal.

Keywords: Mexican Rice with Tomatoes and Cilantro