Red Mexican Rice
December 9, 2025
Grocery List
Produce
- 1 medium onion
- 2 cloves garlic
- 1 medium tomato (optional, for extra freshness)
- 1 lime (optional, for serving)
Pantry
- Long-grain rice (1 cup)
- Tomato purée or passata
- Vegetable stock cube
- Sunflower or vegetable oil
Spices
- Ground cumin
- Salt
- Black pepper
Proteins
- None (vegetarian)
Other
- Water
Utensils List
- Medium saucepan with lid
- Wooden spoon
- Fine sieve (for rinsing rice)
- Knife and chopping board
Ingredients (serves 4)
- 1 cup long-grain rice, rinsed until water runs clear
- 2 tbsp sunflower oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp tomato purée (or 120 ml passata)
- 1 ½ cups vegetable stock (made from 1 stock cube)
- ½ tsp ground cumin
- ½ tsp salt (adjust to taste)
- Pinch of black pepper
- Optional: 1 small tomato, blended or finely chopped for extra colour
Meal Prep Steps
- Rinse the rice thoroughly with cold water to remove excess starch.
- Dice the onion and mince the garlic.
- Prepare the vegetable stock.
- If using fresh tomato, blend or finely chop.
Cooking Instructions
Toast the rice:
Heat the oil in the saucepan over medium heat. Add the rinsed rice and stir frequently for 3–4 minutes until lightly golden.Sauté aromatics:
Add the diced onion and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds.Add tomato base:
Add the tomato purée (or passata) and cumin. Stir to coat the rice.Simmer:
Pour in the vegetable stock, add salt and pepper, and stir once. Bring to a gentle boil.Steam:
Lower the heat to the smallest flame, cover with a tight-fitting lid, and cook for 15 minutes.
Do not open the lid.Rest:
Remove from heat and rest covered for 10 minutes. Fluff with a fork before serving.
Storage & Reheating Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Defrost in the fridge overnight.
- Reheat: Microwave with a splash of water and cover; heat until steaming.
- Safety tip: Do not reheat rice more than once.