Serves: 4 | Total Time: 30 minutes
Let’s Make Something Cozy & Spicy 🌶️
This is my shortcut take on classic Mexican rice. I use basmati for extra fluffiness and spice it up with chili-lime seasoning.
It’s a little smoky, a little tangy, and goes with pretty much anything. Plus, it’s all done in one pot.
❤️ Why I Love This Recipe
This recipe brings me back to the flavors of simple, comforting Mexican meals, but with a fun, easy twist. Here’s why I keep making it:
- Tomato + chili-lime = flavor bomb.
- Basmati cooks fast and stays fluffy.
- Works as a side dish or a base for bowls.
- One pan, done in under 30 minutes.
- Leftovers are even better the next day.
🛒 What You’ll Need
- 1 cup basmati rice, rinsed
- 1 tbsp olive oil
- ½ small yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ cup tomato sauce (or pureed tomatoes)
- 2 cups vegetable broth, warm
- 1 tsp chili-lime seasoning (like Tajín)
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Fresh cilantro and lime wedges for garnish
👩🍳 Pro Tips
- Rinse your rice well—this keeps it fluffy, not sticky.
- Warm the broth so the rice cooks evenly.
- Don’t skip toasting the rice—it adds a nutty base flavor.
- Adjust the chili-lime to your heat preference.
- Let it steam at the end for perfect texture.
🧰 Tools You’ll Need
- Medium saucepan with lid
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Fine-mesh strainer for rinsing rice
🔄 Substitutions & Variations
- Tomato sauce: Use crushed tomatoes or blended fresh tomatoes.
- Rice: Jasmine works but will be softer.
- Seasoning: Sub Tajín with chili powder + lime zest.
- Make it spicy: Add fresh jalapeños or chipotle paste.
- Make it mild: Skip the chili-lime and add a pinch of sugar for balance.
⏳ Make-Ahead Tips
- You can cook this a day ahead and reheat gently on the stove with a splash of broth or water.
- Freeze in portions for easy meal prep.
👩🍳 How to Make Mexican Tomato Basmati Rice
Step 1: Sauté onion and garlic
Heat olive oil in a saucepan over medium heat. Add finely chopped onion and cook for 3–4 minutes until soft. Stir in minced garlic and sauté for 1 more minute until fragrant.
Step 2: Toast the rice
Add rinsed basmati rice to the pan. Stir for 2 minutes until the grains are shiny and start to smell nutty.
Step 3: Stir in tomato sauce and spices
Add the tomato sauce, chili-lime seasoning, cumin, smoked paprika, salt, and black pepper. Stir well to coat the rice in the sauce and spices.
Step 4: Add broth and simmer
Pour in warm vegetable broth. Stir once, then bring to a gentle simmer. Cover and cook on low heat for 12–15 minutes until the liquid is absorbed and the rice is tender.
Step 5: Rest, fluff, and garnish
Turn off the heat. Let the rice rest covered for 5 minutes. Then fluff with a fork and sprinkle with fresh cilantro.
Step 6: Serve with lime wedges
Spoon into a bowl. Garnish with more fresh cilantro and a lime wedge on the side.
🥶 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat with a splash of water or broth to bring back the fluff.
🔬 Why This Recipe Works (Quick Science)
- Basmati rice’s long grains stay separate and fluffy when rinsed and toasted.
- Tomato sauce adds moisture and acidity, giving that signature red color.
- Chili-lime seasoning wakes everything up with heat and tang.
📅 Meal Plan Ideas
- Taco night: Serve as a side with black bean tacos.
- Lunch bowls: Add roasted veggies and avocado.
- Burrito filler: Roll it into your favorite wrap.
- Grill night: Pair with grilled tofu or tempeh.
❌ Common Mistakes
- Skipping the rinse: Leads to sticky, clumpy rice.
- Not toasting the rice: You’ll miss out on that nutty flavor.
- Burning the tomato sauce: Keep the heat medium before adding broth.
- Lifting the lid too soon: The steam needs to stay trapped.
🌮 What to Serve With
- Black bean and corn salad
- Grilled chili-lime tofu
- Guacamole and tortilla chips
- Spicy roasted cauliflower
- Simple cucumber-lime slaw
❓ FAQ
Can I use brown basmati rice?
Yes, but increase the broth and cook time (about 35–40 min).
Can I make this without chili-lime seasoning?
Yes, use ¾ tsp chili powder + ¼ tsp lime zest + a pinch of salt.
Can I make this oil-free?
Sure, sauté the onion in a splash of broth instead of oil.
Is it spicy?
Mild to medium, but adjust the chili-lime seasoning to your taste.
🌟 Give It a Try!
If you love bold flavors but easy recipes, this one’s for you. Let me know how it turned out and what you served it with—I’d love to hear your take on it!