
Mexican tomato rice recipe. It goes well as a side with enchiladas. or use it as a stuffing for portabello mushroom.

Do you take rice everyday? I do and everyone does in Malaysia.:) I prefer boiled rice with lentil curry, which you get in almost every restaurant here. Only food aka tummy saver for vegetarians. I prefer rice because its saves time in cooking and of course its a part of our everyday meal.
So I cooked Mexican tomato rice last weekend . There were two reasons. 1. I didn’t want to spend more time in cooking. 2. I cooked Portobello mushrooms … You will get to know in my next post.
Trust me this recipe is a keeper. You hardly need to spend 10 minutes in preparation and it goes well with other side dishes like Enchilada or grilled food.

Mexican Rice (Spanish Rice)
Mexican tomato rice recipe. It goes well as a side with enchiladas. or use it as a stuffing for portabello mushroom.
Servings: people
Calories: 214kcal
Ingredients
- 3 tablespoon olive oil
- 2 cup rice
- 1 medium capsicum chopped
- 1/2 cup green onions chopped
- 2 cloves of garlic minced
- 1/3 cup tomato sauce
- 3 cup water vegetable stock optional – For non vegetarian (chicken stock)
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon dried oregano)
Instructions
- All ingredients
- heat pan and add olive oil
- add minced garlic, capsicum and green onions and cook it for 1 minute.
- Add rice ,oregano and black pepper, mix it well. Cook it for another 2-3 minutes
- Add tomatoes sauce
- add stock , cover the lid and simmer it on low heat for 20-25 minutes.
Nutrition
Calories: 214kcal | Carbohydrates: 78g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 124mg | Potassium: 273mg | Fiber: 3g | Sugar: 2g | Vitamin A: 329IU | Vitamin C: 28mg | Calcium: 54mg | Iron: 1mg
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