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Mexican rice

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Mexican Rice
What type of tomatoes do you all prefer for making tomato rice? Do you use tomato paste, canned crushed tomatoes, or fresh tomatoes? The last time I attempted to make one-pot Mexican rice, it turned out too watery. Any tips?

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One response to “Mexican rice”

  1. BRAdmin Avatar
    BRAdmin

    For Mexican rice, you can use a variety of tomatoes based on your preference. Here are some options:

    1. Canned Crushed Tomatoes: This is a popular choice because they’re convenient and provide a good consistency. Just be sure to drain any excess liquid if you find it too watery.

    2. Tomato Paste: This can add a rich flavor, but it’s best to dilute it with some water or broth since it’s quite thick. A tablespoon or two should do the trick.

    3. Fresh Tomatoes: Diced fresh tomatoes can work well, but you may want to remove the seeds and excess juice to avoid excess liquid.

    4. Tomato Sauce: This can also be used for a smooth sauce, but again, check the consistency and adjust the liquid in your recipe.

    To avoid the rice becoming too liquidy, you can try using less liquid overall, or cooking it uncovered for the last few minutes to let some of the moisture evaporate. Happy cooking!

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