Mexican Tomato rice bowl is delicious, vegan, and non-sticky and goes well with any Mexican meal, Mexican rice is exactly the same as Spanish rice. There is so much flavor in this rice. The roasted rice brings flavor to this recipe. The rice roasted till brown makes the rice not sticky and aromatic.
I have tried a Mexican vegetarian bowl with cilantro lime rice, black beans, vegetables, salsa, and Chipotle sauce. This is the same kind of bowl with Mexican/Spanish rice, pinto beans, and guacamole.
Benefits of the Ingredients (source)
Pinto beans Pinto beans are low in sodium and contain high amounts of protein, vitamin C, calcium, and iron. Pinto beans are low in fat and in cholesterol.
Vegetables contain minerals, vitamins, and nutrients.
Avocado contains more potassium than bananas and contains a good source of vitamins.
Video for Mexican Tomato Rice bowl
Variations
Beans black beans or red kidney beans can be used.
Vegetables You can use as per your choice or avoid.
Guacamole I have used fresh, use store-bought for quick dinner.
Vegetable stock Use water if you don’t have stock in hand.
Can I use fresh tomatoes?
Yes. You can use fresh tomato, make them a puree, and use it. The canned tomatoes bring bright colors, if you like tomatoes in rice, use diced tomatoes.
Which rice is best for Mexican Rice?
You can use long-grain or short-grain rice white rice. Brown rice can definitely be used in place of white rice, add 1/4 cup more water per cup of brown rice and let simmer until the brown rice reaches the right texture.
How can I include Mexican rice?
You can use them in bowls like this recipe or just eat them plain with vegetables. The other ways you can use Mexican rice is to stuff or wrap in
- Enchiladas
- Tacos
- Burritto
- Chimichanga
Difference between Mexican and Spanish rice
Both are very similar except for the color of the rice. The Mexican rice is more of reddish color whereas the Spanish rice is in the side of yellowish red color. The color is due to the saffron in the Spanish rice.
What is the Ratio of Water to Rice?
The basic white rice to water is 1 cup to 2 cups water. You can easily, double and even triple the recipe by using this ratio.
Should I rinse the rice?
Yes. Soak the rice for 15 to 30 minutes. Rinse well and drain the rice. Once drained well you can fry in oil. Moreover, the soaked and rinsed rice fry well than the dry one. If you have time, soak and then fry which yields a better results.
Other Bowl recipes in this blog
Mexican vegetarian bowl | Chipotle burrito bowl
Buddha bowl with tofu in almond dressing
Tofu chili bowl
The list of ingredients may look long, but these ingredients will be lying in our pantry. If you want to make a quick bowl you can skip the vegetables, use canned beans without seasoning it. Prepare the rice, use beans, store-bought guacamole, and tortilla, and enjoy the quick version.
If you have time you can try different tortillas with avocado and beet.
For vegetable stock refer here.
Mexican Tomato Rice
Ingredients
For stir-fry Vegetables
- 1 tbsp olive oil
- 1 tsp cumin seeds optional
- 1 tsp red pepper flakes
- 1 tsp oregano
- 1 tbsp garlic finely chopped
- 1 onion sliced
- 1 cup color bell peppers
- 1 cup broccoli
- salt to taste
Pinto beans seasoning
- 1 cup pinto beans canned or cooked
- 1/4 cup tomato puree
- 1 tsp garlic powder
- 1 tsp paprika
- salt to taste
Mexican Tomato rice
- 2 tbsp oil any neutral oil
- 1.5 cups rice any type
- 3 cups vegetable stock
- 14 oz tomato puree
- 1 cup frozen peas
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp red chili powder
- 1 tsp cumin powder
- salt to taste
For Guacamole
- 2 avocadoes
- 1 onion diced
- 1 tomato diced
- 1 tbsp lemon juice
- 1/4 cup cilantro finely chopped
- salt and pepper to taste
Tortilla
Instructions
Stir-fried vegetables
- On the heated pan add olive oil, add cumin seeds. Once it crackles add red pepper flakes, oregano, garlic and saute for 30 seconds.
- Add onions and cook till they are translucent. Add all the vegetables and fry till they are cooked and crunchy. Keep aside.
Pinto beans
- On the heated pan add olive oil, tomato puree, garlic powder, paprika, and salt to taste. Cook till tomatoes releases oil on the sides.
- Combine the beans and saute for a minute. Keep aside.
Mexican Tomato rice
- In a pan add olive oil and the rice. Fry the rice till it is toasted to nice light brown color. Do not burn it. Keep stirring on a medium flame.
- Once the rice is fried, add the tomato puree, peas, garlic powder, cumin powder, red chili powder, oregano, and salt to taste.
- Fry for a minute add the vegetable broth. Bring the rice mixture up to a simmer and then cover it with a lid. Check between. Cook the rice until soft. Fluff the rice well.
Guacamole
- In a bowl or pestle, pound the avocadoes well. Add the onions, tomatoes, lemon juice, cilantro, cilantro, salt, and pepper to taste. Pound or combine all together and wrap it in a cling wrap and refgirate till use.
Assembling the bowl
- In a bowl, spread tomato rice, vegetables, guacamole, pinto beans, and tortilla and serve immediately.
