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Mexican Rice with Fresh Tomatoes


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  • 1 serving of Butter, salted (1 tbsp)
  • 1 serving of Vegetable oil, canola (1 tbsp)
  • 0.3 servings of Onions, spring or scallions (includes tops and bulb), raw (1 cup, chopped)
  • 4 servings of Garlic, raw (1 clove)
  • 1 serving of Tomatoes, red, ripe, raw, year round average (1 plum tomato)
  • 6 servings of Rice, white, long-grain, parboiled, enriched, cooked (1 cup)
  • 3 servings of Chicken Broth
  • 1 serving of Salt, table (1 tsp)


Adapted from


Step 1

Melt butter and oil, saute onions, garlic until translucent. Add Rice and stir until rice slightly browns. Add chicken broth and salt to taste. About 5 minutes efore rice is done add tomatoes.

Fluff with a fork and serving warm. Enjoy.


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