Arroz con Tomate

arroz con tomate

This is the second Mexican rice dish I have on the blog. The other Mexican rice is more like the kind in a box that uses diced tomatoes. This one uses tomato sauce and has diced onion and bell pepper in addition to the rice.

This would be delicious served with vegetable quesadillas and refried beans for a meatless meal.

Arroz con Tomate

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Micha M


  • 1 green bell pepper chopped
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 cup white rice
  • 8 ounces tomato sauce
  • 2 cups chicken broth
  • 2 Tablespoons oil


  1. Heat the oil in a sauce pan with a tight fitting lid.
  2. Cook the bell pepper, onion, and garlic for four to five minutes.
  3. Add the rice and cook for another five minutes, stirring frequently, until rice is translucent.
  4. Add the tomato sauce and chicken broth. Bring to a boil, cover and reduce heat.
  5. Simmer for 15-20 minutes or until rice is cooked and the liquid is absorbed.

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  1. lovebakesgoodcakes says:

    Thanks for linking up to All My Bloggy Friends, Micha – I’ll be sharing this on Facebook later today!


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