Discover Authentic Indian Recipes
Made With Kohinoor

Yes, blend canned whole tomatoes to a smooth purée, or use a good-quality plain tomato sauce. Adjust the amount so your total liquid still follows the one-part-rice-to-two-parts-liquid ratio, and taste for salt since canned products vary.

The usual causes are undrained rice, too much liquid, or stirring during the steaming stage. Rinse and drain the grains well, measure the broth carefully, and leave the lid sealed once it goes on low so the steam can finish the rice undisturbed.

For more heat, slit or slice the jalapeños, or add a pinch of cayenne to the tomato base. For a milder pot, leave the chillies whole and lift them out before serving, so they lend aroma without sharp heat.

Mexican rice keeps well for 3–4 days in the fridge. Reheat it with a splash of water or stock, covered, over low heat or in the microwave, and fluff gently with a fork to bring back the separate, tender grains.