This tomato chili mexican rice is a light, separate pot of toasted rice simmered with diced tomatoes and green chilies, onion, garlic, and cumin.
It cooks in about thirty minutes in one pan and brings color and mild heat to taco night, burrito bowls, or any plate that needs a warm side.
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Why This Tomato Chili Mexican Rice Recipe Works
Toasting the rice in oil before adding liquid coats each grain, which keeps the cooked rice light and separate instead of sticky. The nutty aroma is the first sign you are on the right track.
Diced tomatoes with green chilies bring acidity and gentle heat in a single can, so there is no need to chop peppers. Cumin and chili powder round out the flavor.
Broth cooks into the grains for savory depth, and a tight lid keeps steam in so the rice finishes evenly without stirring. The recipe is simple enough for a weeknight and flexible enough for a crowd.
Ingredients for Tomato Chili Mexican Rice
- Rice base: one cup of long grain rice, about one and three quarter cups of broth, one can of diced tomatoes with green chilies, and a tablespoon of cooking oil.
- Flavor: one small onion, two cloves of garlic, ground cumin, chili powder, salt, and pepper.
Rice. Long grain white rice cooks up light and separate. Rinse it first to remove extra starch.
Tomatoes and chilies. Provide color, tang, and mild heat. Choose a mild or hot can to suit your taste.
Onion and garlic. Soften in the oil to give the rice a savory base.
Cumin and chili powder. Warm spices that give the rice its familiar flavor.
Broth. Cooks into the grains for more flavor than water alone.
How to Make Tomato Chili Mexican Rice
1. Rinse the rice. Rinse the rice in a sieve until the water runs mostly clear, then drain well.
2. Toast. Heat the oil in a large pot over medium heat, add the rice, and stir for four minutes until lightly golden.
3. Add the aromatics. Stir in the onion and garlic and cook for two minutes.
4. Add the spices and liquid. Stir in the cumin, chili powder, tomatoes with chilies, broth, salt, and pepper and bring to a boil.
5. Simmer. Reduce the heat to low, cover tightly, and cook for eighteen minutes without lifting the lid.
6. Rest. Remove from the heat, rest covered for five minutes, then loosen the rice with a fork.
How to Serve Tomato Chili Mexican Rice
Serve the rice as a side for tacos, burritos, or enchiladas. It pairs well with ranch crusted chicken breasts, grilled mahi mahi, and pepper steak with bell peppers, and a bowl of Mexican fruit salad cools the heat.
How to Store and Reheat Tomato Chili Mexican Rice
Cool the rice quickly and refrigerate it within one hour of cooking in an airtight container for up to four days. Cooked rice can carry bacteria if left at room temperature, so do not leave it out on the counter. Reheat it with a splash of water in a covered skillet or the microwave until it is steaming hot all the way through. Freeze portions in flat bags for up to two months and thaw them overnight in the refrigerator before reheating. Spreading the rice on a tray before packing helps it cool faster and keeps the grains from clumping.
Tips and Variations for Tomato Chili Mexican Rice
Flag the allergens. This dish has no major allergens, but check the labels on your broth and canned tomatoes for added ingredients.
Rinse the rice. Rinsing removes surface starch and helps the grains stay separate.
Season smartly. Add the salt in small amounts, then adjust the salt to taste once everything is combined.
Do not lift the lid. Lifting the lid lets steam escape and the rice may cook unevenly.
Cool rice quickly. Spread leftover rice in a thin layer so it cools fast, then refrigerate within one hour.
Measure the liquid. Use about one and three quarter cups of broth with the juices from the can so the rice does not turn mushy.
Try a swap. Add black beans or corn in the last five minutes for a fuller dish.
Check trusted guidance. For food safety basics, including safe handling and storage, read the FDA safe food handling guidance.
Frequently Asked Questions About Tomato Chili Mexican Rice
Can I make tomato chili mexican rice with brown rice?
Yes, but add about half a cup more liquid and cook about fifteen minutes longer.
How do I keep tomato chili mexican rice from getting mushy?
Rinse the rice, toast it, measure the liquid, and keep the lid on while it cooks.
Can I freeze tomato chili mexican rice?
Yes. Freeze it in flat bags for up to two months and reheat with a splash of water.
How spicy is it?
It is mild with the mild can. Choose a hot can or add chili flakes for more heat.
Can I use a rice cooker?
Yes. Toast the rice and onion on the stove, then transfer everything to the cooker.
Tomato Chili Mexican Rice
Equipment
- Large pot with lid
- Sieve
- Wooden spoon
Ingredients
- 1 cup long grain white rice rinsed
- 14 oz chicken broth or water
- 1 can diced tomatoes with green chilies 10 ounce can
- 1 tbsp cooking oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt adjust at the end
- ¼ tsp black pepper
Instructions
- Rinse. Rinse 1 cup rice and drain it well.
- Toast. Toast the rice in 1 tablespoon oil for 4 minutes, then add 1 chopped onion and 2 minced garlic cloves.
- Season. Stir in 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, one 10 ounce can tomatoes with chilies, and 14 ounces broth and bring to a boil.
- Simmer. Cover tightly and cook on low for 18 minutes.
- Rest. Rest for 5 minutes, then loosen with a fork.
