Description
This simple recipe for Tomato Rice is inspired by classic Mexican rice, with warm spices, tomatoes and plenty of aromatics to make a delicious and quick side dish. This is the perfect recipe for taco night!
Ingredients
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- 2 Tbsp. olive oil
- 1 small red onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 serrano or jalapeno pepper, minced (seeds removed, if desired)
- 2 cloves garlic, minced
- 1/2 tsp. table salt, plus more to taste
- 1/2 tsp. ground cumin
- 1 cup long grain white rice
- 1 (14.5 oz.) can fire roasted diced tomatoes or petite diced tomatoes
- 1/2 cup water
- cilantro and lime for serving
Instructions
- Heat oil in a medium saucepan over medium-high. Add onion and bell pepper and cook, stirring frequently, until slightly tender, 2-3 minutes. Add serrano or jalapeno pepper, garlic, salt and cumin and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute.
- Add tomatoes and water and bring to a boil. Reduce heat to a simmer and cook, covered, until the rice is tender, about 15 minutes. Remove from heat and leave covered for 10 minutes. Fluff with a fork and garnish with cilantro and lime wedges.
Notes
- Serve with our Sheet Pan Tofu Fajitas or our Baked Crispy Chicken Tacos.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can swap in fresh tomatoes for the canned tomatoes. Use 2 medium tomatoes and dice before adding to the rice.
- Prep Time: 5 min.
- Cook Time: 15 min.
- Category: Sides
- Method: Steaming
- Cuisine: American/Mexican