Description
A delicious and easy Mexican-style tomato rice recipe featuring toasted long-grain rice simmered in tomato sauce and chicken broth with garlic, cumin, and fresh cilantro. Perfect for an authentic, flavorful side dish.
Ingredients
2 cups long-grain rice
1/4 cup oil
8 oz tomato sauce
1/2 cup fresh cilantro, chopped
3 teaspoons salt
4 garlic cloves, minced
4 cups chicken broth
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
Optional: Cotija cheese for garnish
Instructions
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Heat oil in a large frying pan over medium-high heat. Add rice and toast until golden brown, about 5–7 minutes.
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Add chicken broth, tomato sauce, salt, garlic, cumin, and pepper. Stir to combine.
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Cover and simmer over medium-low heat for 35–40 minutes, until liquid is absorbed and rice is tender.
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Remove from heat, fluff with a fork, and stir in cilantro.
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Serve warm, topped with Cotija cheese if desired.
Notes
- For vegetarian, use vegetable broth instead of chicken broth.
- Add diced jalapeños or chili powder for extra heat.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Sauté and Simmer
- Cuisine: mexican
