A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don't have chicken stock, use hot water and chicken bouillon.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.

  • Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

217.9 calories; 3.7 g protein; 37.2 g carbohydrates; 0 mg cholesterol; 112.2 mg sodium. Full Nutrition

Reviews (116)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/14/2006
Really good recipe. Just what I was looking for! I would have given it five stars but I did make a couple of adjustments. Following the advice of a few other reviewers I only used 1 tsp of cumin (I just knew 1 tbsp would be too much as my dh doesn't like cumin plus it makes it easier to measure out--all the spices are 1 tsp!) and I added a 1/2 tsp or so of salt. I am always on the lookout for easy recipes that can replace the mixes available at the grocery store (too many chemicals and msg in most of them for me). This one fit the bill! Read More
(154)

Most helpful critical review

Rating: 3 stars
06/30/2011
This one came out pretty decent. Read More
(4)
147 Ratings
  • 5 star values: 65
  • 4 star values: 60
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 5
Rating: 4 stars
11/14/2006
Really good recipe. Just what I was looking for! I would have given it five stars but I did make a couple of adjustments. Following the advice of a few other reviewers I only used 1 tsp of cumin (I just knew 1 tbsp would be too much as my dh doesn't like cumin plus it makes it easier to measure out--all the spices are 1 tsp!) and I added a 1/2 tsp or so of salt. I am always on the lookout for easy recipes that can replace the mixes available at the grocery store (too many chemicals and msg in most of them for me). This one fit the bill! Read More
(154)
Rating: 4 stars
11/14/2006
Really good recipe. Just what I was looking for! I would have given it five stars but I did make a couple of adjustments. Following the advice of a few other reviewers I only used 1 tsp of cumin (I just knew 1 tbsp would be too much as my dh doesn't like cumin plus it makes it easier to measure out--all the spices are 1 tsp!) and I added a 1/2 tsp or so of salt. I am always on the lookout for easy recipes that can replace the mixes available at the grocery store (too many chemicals and msg in most of them for me). This one fit the bill! Read More
(154)
Rating: 4 stars
09/27/2006
I really liked this recipe. Though I used instant rice and cooked it on the stove instead of baking for a quicker and easier meal. I also didn't measure how much spices I put in I basically measured to taste. It went awsome with Our Enchilada casserole! Read More
(67)
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Rating: 5 stars
02/12/2007
This was very good rice really close to the resturants. I almost ruin mine by trying to cook it on the stove top other reviewers stated they had done this did not work for me my rice started to stick and burn I quickly remove from stove top put in oven dish and cooked it that way it did come out a little over cooked but that was my fault it still had that mexican red rice flavor that you get at mexican resturants. As far as the rest of the recipe I followed it exactly. I served with cheese enchiladas and a red chile sauce Read More
(62)
Rating: 4 stars
06/27/2006
I made a big batch for a mexican dinner and it was great. I used Uncle Bens rice and used the amount of chicken stock required by the box directions and it was perfect. The amount of cumin may be too much for some but I liked it. Read More
(31)
Rating: 4 stars
02/22/2008
This is really good stuff! I'm a vegetarian so I use vegetable broth and I don't measure the spices I love cumin so there's probably more. With those being the only exceptions...I'm not a repeat recipe user but I'm making this for the second time tonight it deserves a great rating! Update: The second time I made this it came out really dry. I switched recipes and the only difference between them is the tomato paste versus tomato sauce. I like the tomato sauce WAY better. Still a good recipe but not as quick or as good as my new one! Read More
(31)
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Rating: 5 stars
11/09/2007
Substitute tomato sauce for the paste. Read More
(28)
Rating: 5 stars
09/11/2008
I thought this was great! I used brown rice and tomato sauce and just baked it a little longer. Great texture and taste. Read More
(18)
Rating: 4 stars
01/23/2008
good simple/ basic rice recipe. I added diced tomatoes and green pepper & onion to doctor it up a bit. Read More
(16)
Rating: 5 stars
03/01/2007
I cooked this at in my cast iron skillet to avoid having to wash two dishes. I live at 9300 feet and despite the altitude it came out FANTASTIC.:) I used saffron instead of chili powder. Read More
(11)
Rating: 3 stars
06/30/2011
This one came out pretty decent. Read More
(4)