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Mexican Rice with Tomatoes and Roasted Green Chiles

User Rating 3 Star Rating (1 Review)


Mexican Rice with Tomatoes and Roasted Green Chiles
This rice packs a lot of flavor with the tanginess from tomatoes and the smoky, earthy flavor from roasted green chiles.

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes


  • 2 tablespoons cooking oil
  • 1/4 cup onion, chopped
  • 3 cloves of garlic, peeled and chopped
  • 2 cups long grain white rice
  • 16 oz chicken broth
  • 1 can of roasted tomatoes (15.oz)
  • 2 green chiles, roasted and chopped (seeds and stems removed)
  • 1/8 teaspoon of cinnamon
  • 1/8 teaspoon of cumin


Heat the oil in a medium pot over medium-high heat. Add the onions and cook for about one minute, stirring frequently. Add in garlic and rice and cook for about three minutes or until rice begins to become opaque and brown slightly on the edges. Very slowly and carefully pour in the chicken broth. Add in the tomatoes (and tomato liquid,) chiles and remaining seasonings. Stir to combine all of the ingredients and bring to a simmer. Cover the pot and cook for 17-19 minutes over very low heat. After the rice is cooked, fluff it with a fork to combine all the ingredients which can separate during cooking.
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 3 out of 5
Comment, Member mcpeon

As a side comment I would just like to note that in Mexico rarely use in a recipe cumin, much less in rice

1 out of 5 people found this helpful.

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