Mexican Tomato RiceMexican Tomato Rice
By OcadoLife
Published on 01 July 2026
“There are many ways to make this popular dish, known as arroz rojo in Mexico, but I like my mum’s version best,” says Mexican chef, supper club host and author Karla Zazueta, who created this gluten-free Mexican Tomato Rice. “My mum uses tomato purée instead of fresh tomatoes, which makes it simple, reliable and full of flavour. Traditionally, long-grain rice is used, but I prefer lighter, fluffier basmati.” Allow a little extra time for the rice to rest. Enjoy it alongside Karla’s Grilled Adobado Pork Steaks with Pineapple – search for the recipe online. Time and servings
25 minsTotal time
6Servings
5 minsPrep time
20 minsCooking time
Ingredients
- 3 tbsp rapeseed oil
- ½ small onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g basmati rice, rinsed well until the water runs clear, then soaked for 5 mins and drained
- 4 tbsp double concentrate tomato purée
- 1 tsp salt
- 1 tbsp chopped coriander
Method
Step 1
Heat the oil in a large pan over medium heat. Add the onion and fry for 2 mins, stirring gently. Add the garlic and cook for 1 min. Reduce the heat, tip in the rice and cook for a few mins, stirring until opaque.Step 2
Stir in the tomato purée and salt until evenly coated. Stir in 500ml boiling water; cover and simmer for 15 mins or until the water has evaporated and the rice is tender.Step 3
Turn off the heat, uncover slightly and leave to rest for 10 mins.Step 4
To serve, fluff gently with a fork and garnish with the coriander.