A dish of classic Mexican tomato rice made with Muir Glen Fire Roasted Crushed Tomatoes served on 2 white bowls.

Classic Mexican Tomato Rice

Clock icon
25 Minutes Prep
55 Minutes Total

Tomatoey, slightly spicy rice is an essential element to any classic Mexican meal. This version takes on a subtle smokiness with the addition of Muir Glen™ organic fire roasted tomatoes.

Ingredient List

  • 1 tablespoon olive oil Small check mark in a circle icon
  • 1/2 cup finely chopped onion Small check mark in a circle icon
  • 1 serrano chile, stemmed, seeded, finely chopped, if desired Small check mark in a circle icon
  • 2 cloves garlic, finely chopped Small check mark in a circle icon
  • 1 1/2 cups uncooked regular long-grain white rice Small check mark in a circle icon
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained Small check mark in a circle icon
  • 1 2/3 cups water Small check mark in a circle icon
  • 1 1/2 teaspoons sea salt or kosher salt Small check mark in a circle icon
  • 1/2 cup frozen sweet peas, thawed Small check mark in a circle icon

Preparation

  1. In 3-quart heavy saucepan, heat oil over medium heat. Add onion; cook and stir about 4 minutes or until softened. Add serrano chile and garlic; cook and stir 2 minutes. Add rice; cook and stir about 5 minutes or until it begins to turn golden brown.
  2. Add tomatoes, water and salt; stir to combine. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes. Sprinkle peas over rice. Cook about 3 minutes or until liquid is completely absorbed. Remove from heat; let stand, covered, 10 minutes. Fluff with fork; serve hot.

Tips

  • 1/2 cup diced carrots, added with the onions, makes a nice addition to this rice dish.
  • The heat in the serrano chile comes mostly from the ribs and seeds inside the chile. If you like your rice hot, simply leave them in when dicing the chile.

Related Products