Classic Mexican Tomato Rice

By Muir Glen


Prep Time: 25 Min

Total Time: 55 Min



  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 serrano chile, stemmed, seeded, finely chopped, if desired
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups uncooked regular long-grain white rice
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 2/3 cups water
  • 1 1/2 teaspoons sea salt or kosher salt
  • 1/2 cup frozen sweet peas, thawed


  1. In 3-quart heavy saucepan, heat oil over medium heat. Add onion; cook & stir about 4 minutes or until softened. Add serrano chile & garlic; cook & stir 2 minutes. Add rice; cook & stir about 5 minutes or until it begins to turn golden brown.
  2. Add tomatoes, water and salt; stir to combine. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes. Sprinkle peas over rice. Cook about 3 minutes or until liquid is completely absorbed. Remove from heat; let stand, covered, 10 minutes. Fluff with fork; serve hot.