Fluffy, golden rice with big flavor—no tomato needed.

Craving Mexican rice but the pantry said “no tomatoes today”? Don’t worry. You can still make cozy, tasty rice that everyone loves. It’s quick. It’s simple. And it smells amazing while it cooks.

Short answer: Yes, you can cook Mexican rice without tomato by toasting rinsed rice in oil with onion and garlic, then simmering it in seasoned broth (plus a pinch of cumin and either achiote or turmeric for color) until fluffy.

The 10-Second Answer (So You Can Start Cooking)

Rinse rice. Toast in a little oil with onion and garlic. Add chicken or veggie broth, salt, cumin, and a tiny pinch of achiote or turmeric for color. Simmer, cover, rest, fluff. That’s it.

What You’ll Need (Simple, Pantry-Friendly)

• 1 cup long-grain white rice (rinsed until water runs clear)
• 2 tablespoons oil or butter
• 1/4 cup finely chopped white onion
• 1 clove garlic, minced
• 1 1/2 cups chicken or vegetable broth
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt (or to taste; adjust if broth is salty)
• Pinch achiote (annatto) or tiny pinch turmeric for golden color (optional but awesome)
• Optional mix-ins: 1/4 cup peas and carrots, 1 small chopped serrano, handful cilantro, squeeze of lime

Step-By-Step: Fluffy Every Time

1. Rinse the rice: Put rice in a bowl with cool water. Swish. Drain. Repeat until the water is almost clear. This helps the rice stay fluffy.
2. Toast: Warm oil in a pot over medium heat. Add rice. Stir 3–4 minutes until some grains look lightly golden and smell nutty.
3. Sauté aromatics: Add onion and cook 1 minute. Add garlic and cook 30 seconds. Don’t let it brown.
4. Season: Stir in cumin, salt, and a pinch of achiote or turmeric.
5. Simmer: Pour in broth. Bring to a gentle boil. Reduce to low. Cover tight. Cook 15–18 minutes, until liquid is gone.
6. Rest: Turn off heat. Keep covered 10 minutes. This steam step makes it fluffy.
7. Fluff & finish: Fluff with a fork. Fold in peas and carrots, cilantro, or a squeeze of lime if you like.

No Tomato? Here’s How You Still Get Color

• Achiote (annatto): Gives a warm, sunny color and gentle earthy taste.
• Turmeric: Just a pinch for golden color. Too much can taste strong.
• Broth boost: Rich broth adds depth so you don’t miss the tomato at all.

Smart Ratios & Tiny Science

• Rice:Liquid = 1:1.5 for long-grain white rice on the stove (good baseline).
• Rinsing removes extra starch, so rice cooks up separate, not sticky.
• Resting 10 minutes lets steam finish the center of each grain.

Easy Swaps (Vegan, Gluten-Free, Low-Sodium)

• Vegan: Use vegetable broth and oil.
• Gluten-free: Most broths are GF, but double-check labels.
• Low-sodium: Use low-sodium broth and taste before adding salt.

Flavor Twists That Still Keep It Simple

• Poblano rice: Blend 1/2 roasted poblano with some broth; add to the pot.
• Lime-cilantro: Stir in lime zest and chopped cilantro at the end.
• Garlic-butter: Finish with a small pat of butter and extra minced garlic sautéed 30 seconds.

Fix-It FAQs (Because Stuff Happens)

• Rice too wet? Uncover and cook on very low 2–3 minutes, then rest again.
• Rice too dry? Sprinkle 2–3 tablespoons hot water, cover, steam 5 minutes.
• Bottom sticking? Heat was too high. Next time, lower the simmer and don’t lift the lid early.

What To Serve It With

• Grilled chicken, carne asada, or roasted veggies
• Beans (black, pinto, or refried)
• Tacos, fajitas, or burrito bowls
• Eggs for a simple breakfast bowl

Make-Ahead, Store, Reheat

• Fridge: 4 days in a sealed container.
• Freeze: Up to 2 months (flat in a bag for quick thaw).
• Reheat: Splash of water, cover, warm on low or microwave 60–90 seconds, fluff.

Quick Recap (Pin This In Your Brain)

Toast rinsed rice → add onion, garlic, spices → pour in broth → simmer low and covered → rest → fluff. No tomato needed. Just flavor, color, and cozy vibes.

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