does anyone have a good Mexican tomato rice recipe?

Answer 1

Mexican Red Tomato Rice Recipe

Red tomato rice is also a pilaf, a method loaned by the Middle East via Spain. Essentially, the rice is sauteed before the liquid is added, allowing the grains to remain more separate throughout cooking. The finished product has a much better texture than the sticky, gummy packaged Mexican rice.

This recipe for red tomato rice calls for salsa, which eases preparation considerably. No tomatoes to chop! Plus, the tomato-rich liquid in the salsa pumps up the flavor.

Recipe
Serves 4

2 tablespoons vegetable oil
1/2 white onion, chopped
1 cup medium- or long-grain white rice
1 cup prepared chunky salsa, store-bought or homemade
1 cup chicken broth
1/2 teaspoon salt

1. Heat vegetable oil in a medium-sized saucepan set over medium heat. Add onions and cook, stirring occasionally, until transparent, about 5 minutes.
2. Add rice and cook, stirring frequently, until grains turn from transparent to milky white, between 3 and 5 minutes.
3. Add salsa, chicken broth, and salt. Bring to a boil and stir. Reduce heat and cover. Let cook for 20-25 minutes or until excess liquid is absorbed and rice is tender. Serve hot.

Menu Planning

All those Americanized Mexican restaurants had the right idea: Mexican red tomato rice is a perfect side for tacos and burritos. If you like rice in your burrito, a la trendy fast food, this kind is the one to try.

Garlic shrimp and other sautes look and taste great on a bed of red tomato rice. Try it with carnitas or carne asada, too.

Give this easy recipe a try, and you will never go back to pre-flavored boxes of Mexican rice!

I hope you will like it!

Answer 2

3/4 cup raw rice
4 cups chicken or vegetable stock
2-lb. can of tomatoes, chopped
1/2 small can of tomato paste
1 clove garlic, minced
1 teaspoon cumin
salt and pepper
2 Tablespoons chopped cilantro
Garnish: 4 sprigs of cilantro; green chilies, cut in long skinny lengthwise strips; avocado slices; or any combination of the above.
Add rice to 2 cups of boiling stock, cover, and cook til tender--about 20 minutes.

In another pot, blend the tomatoes and juice with the tomato paste and garlic. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the cumin and cilantro. Stir in the cooked rice and season to taste.

When ready to serve, blend in the remaining hot stock--or enough to make your desired consistency--ladle into bowls--and top with garnish.

Answer 3

There is a recipe for vegetable rice on this link, just add chopped tomatoes instead of vegetables.
X D

Answer 4

hey there!!! hey I also love mexican rice!!!
here are some awesome recipies!! I hope you will like them!!!

Serves 4

Ingredients:
2 tablespoons vegetable oil
1/2 white onion, chopped
1 cup medium- or long-grain white rice
1 cup prepared chunky salsa, store-bought or homemade
1 cup chicken broth
1/2 teaspoon salt

1. Heat vegetable oil in a medium-sized saucepan set over medium heat. Add onions and cook, stirring occasionally, until transparent, about 5 minutes.
2. Add rice and cook, stirring frequently, until grains turn from transparent to milky white, between 3 and 5 minutes.
3. Add salsa, chicken broth, and salt. Bring to a boil and stir. Reduce heat and cover. Let cook for 20-25 minutes or until excess liquid is absorbed and rice is tender. Serve hot!!!

here is another one:

serves 6.

Ingredients:
1 cup uncooked medium grain white rice
2 cups cold water
1 (14 1/2 ounce) can diced tomatoes (Petite-cut)
water (as needed)
2 tablespoons olive oil
6 garlic cloves, finely chopped
1 jalapeno, cored and finely chopped (leaving in the seeds depends on how hot you like it)
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons kosher salt or sea salt (or to taste, I used about 1/2 of this)
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 cup fresh oregano, finely chopped
1/4 cup fresh cilantro, finely chopped

In a one quart saucepan, combine rice with water.
Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
Remove from heat and let the pan stand, covered, for 5 minutes.
While the rice stands, drain the tomatoes, reserving the juice.
Add enough water to the juice to equal one cup of liquid.
Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
Cook until the garlic is browned and the jalapeno is fragrant (one minute).
Add the black beans, salt, cumin, and chili powder; stir gently a few times to cook the spices and get beans mixed into the rice (30 seconds).
Stir in the tomato juice mixture and bring to a boil.
Adjust the heat as necessary to maintain a gentle boil; cook and occasionally stir until the beans have absorbed much of the liquid (5-7 minutes).
Add the tomatoes, oregano, cilantro, and cooked rice.
Cook, stirring occasionally, until the rice is warmed (1-2 minutes).

and another one:

Ingredients:
• 2 cups Rice
• 5 to 6 Tomatoes (cut into pieces)
• 2 medium Onion (cut into pieces)
• 6 to 8 Green chilies (slit)
• 1 tsp Chilly powder
• 1/2 tsp Turmeric
• 1 piece Ginger (grated)
• 4 flakes Garlic (grated)
• 4 Cloves
• 1 piece Cinnamon
• 3 Cardamons
• 3 tbsp Oil/butter/ghee



Cooking Instructions:
• Wash and soak rice for 15 minutes in water. Drain water and keep it aside.
• In a frying pan, add cloves, cinnamon, cardamon and fry for a minute.
• Add ginger & garlic to it, fry for a minute and add green chilies and onions.
• Fry till onion turns light brown. Add tomato pieces to it.
• Now add salt, chilly powder and turmeric to it.
• After tomatoes are cooked for 3 to 4 minutes, add rice to it and stir.
• Now pour down 3 to 3 1/2 cups of water and cook properly.

lastly......one more:)!!!:

Ingredients:
5 pounds Rice
2 1/2 pounds Onions
2 teaspoons black pepper
8 ounces butter
1 1/2 pint Tomato Juice
4 cloves Garlic
2 teaspoons Ginger Powder
2 teaspoons Chilli Powder
3 1/2 pints Water
Salt to season

Directions:
Pick and wash the rice. Shred the onions. Crush the garlic. Add the ginger and chilli powders and mix to a paste. Heat the ghee (or butter) to a blue haze, add the onion and fry until golden brown. Add the garlic paste and garam masala and fry for 5 minutes. Rain in the rice and stir. Add the tomato juice, salt and water. Bring to the boil and simmer for 10 minutes. Cover with a lid and cook about 25 minutes until the rice is cooked. Turn into a serving dish and fluff up with a fork.

hope i helped!!!!!!! GOOD LUCK!!!!!!!:D:D:D