Rice with Roasted Tomatoes

Arroz a la Mexicana

Preparation info
  • Makes


    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

Veracruzan cooks are as fond as everyone else in Mexico of this tomato-enriched version of basic pilaf-style rice. Don’t skip the soaking and rinsing, which really do improve the texture a lot.


  • 2 cups medium- or long-grain rice
  • ½ cup vegetable oil
  • 1 medium-sized


Place the rice in a colander and rinse thoroughly under cold running water until the water runs clear. Let stand until no water is dripping from the rice (it should not be wet when you sauté it).

In a medium saucepan or small Dutch oven with a tight-fitting lid, heat the oil over medium heat. Add the rice and onion, reduce the heat slightly, and cook, stirring constantly, for about 10 m