Mexican Tomato Rice Recipe

Name: Mexican Tomato Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 28-ounce can plum tomatoes, undrained; 1 bay leaf; Salt; Black pepper; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 fresh jalapeno chile peppers, seeded and finely chopped; 1 red bell pepper, finely chopped; 1 tablespoon minced garlic; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 1/2 cups jasmine rice; 1 1/2 cups canned organic red kidney or black beans, drained and rinsed; 2 tablespoon chopped fresh cilantro

Servings: persons

1 28-ounce can plum tomatoes, undrained
1 bay leaf
Salt
Black pepper
2 tablespoons olive oil
1 small onion, finely chopped
2 fresh jalapeno chile peppers, seeded and finely chopped
1 red bell pepper, finely chopped
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 1/2 cups jasmine rice
1 1/2 cups canned organic red kidney or black beans, drained and rinsed
2 tablespoon chopped fresh cilantro

1
Preheat oven to 350F.
2
Place the undrained tomatoes in a blender container.
3
Blend until smooth.
4
Transfer to a saucepan, adding enough water to blended mixture to equal 3 cups.
5
Add bay leaf to saucepan.
6
Season to taste with salt and pepper.
7
Bring to a boil.
8
Heat oil in an ovenproof 2-quart saucepan until hot.
9
Add onion, chile peppers, bell pepper, garlic, turmeric, and cumin.
10
Cook and stir until the liquid has evaporated.
11
Add rice, scraping the bottom with a large spatula to prevent burning.
12
Add the tomato liquid and beans.
13
Bring to a boil.
14
Remove from heat.
15
Transfer saucepan to oven.
16
Bake, covered, until rice is done, about 20 minutes.
17
Remove bay leaf.
18
Stir in cilantro.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 28-ounce can plum tomatoes, undrained, 1 bay leaf, Salt, Black pepper, and more.

Yes, Mexican Tomato Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Tomato Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions