Arroz de Tomate
Tomato rice is one of those recipes that looks simple, but a lot of people find it quite difficult to make. Some over cooked the rice, others just find the whole thing stressful. So that is why I came up with the idea of making the rice this way.
The traditional way to make tomato rice call for cooking the tomatoes, peeling them then blend and then fry everything, etc, etc, but using tomato puree, the rice is done in no time and it is tastier.
At home in Mexico, my parents used to make this rice to have as a side dish with almost everything and I think we were not the only family to do that. This is probably the most popular side dish after frijolitos refritos (refried beans) and I’m not surprise, because this delicious and moreish arrocito (rice) is wonderful.
My family love adding banana slices to make it more tastier or sometimes if I want to make it more indulgent I add some soft boiled eggs and it becomes a proper meal. However you decided to eat, I’m sure it will become one of your family’s favourite dishes.
I have on my blog the recipe for Arroz a la Mexicana, which follows the same steps, but peas, diced carrots and sweetcorn is added.
Let me know if you find this recipe easy. Remember that your feedback is important to me.
Love,
Karlita X
Arroz de Tomate
Equipment
- saucepan with lid
Ingredients
- 1 cup basmati rice or long grain rice
- 2 cups hot boiling water
- 2 tbsp tomato puree
- ½ small white onion finely chopped
- 1 small garlic clove whole
- 1 tbsp salt
- 3 tbsp vegetable oil
- 5 fresh coriander sprigs extra chopped for garnish
Instructions
- Heat the oil in a medium heat saucepan. Add the onion and the garlic clove and fry for 3 minutes.
- Then add the basmati rice and fry for one more minute to coat all the rice grains with the oil.
- Add the tomato puree and the salt and fry for one minute stiring continuously to avoid burning the rice. Low the heat all the way down.
- After slowly add the two cups of hot boiling water and stir gently once.
- Add the coriander sprigs and put the lid on. Simmer to low heat for 10 to 15 minutes or until the water has evaporated and the rice is cooked.
- Remove the garlic clove and the coriander. Serve on a platter and scatter some fresh coriander before serving. It goes perfect with any Mexican dish or it can be eat it by itself with soft boiled eggs or banana slices.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.
Listo!
Provecho!
