Mexican spiced tomato rice

Try using this spicy, Mexican-style rice in our Brazil nut burritos for lunch or dinner. With a spike of chilli heat, it's proof that comfort food needn't be bland

PREP 5 mins
COOK 40 mins


  • calories 288
  • carbs 53
  • saturated fat 1
  • sugar 7
  • protein 7
  • fat 4
  • fibre 4
  • salt 0.1


1 tbsp sunflower oil
1 red onion, finely chopped
1 red chilli, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp coriander
1 tsp smoked paprika
1 small pack coriander, stalks and leaves chopped separately
1 tsp chipotle paste
400g can chopped tomatoes
250g wholegrain rice


  1. Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so.
  2. Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.