Name: Mexican Tomato Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
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

Mexican Tomato Rice

By OcadoLifePublished 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.

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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.

Mexican Tomato Rice