Latin Tomato Rice Bowl
Why this recipe works
- Simple savoury base: Tomatoes, onion, garlic and stock cook directly with the rice, so the grains absorb flavour as they soften.
- Fresh finish: Lime and coriander brighten the warm tomato rice and black beans just before serving.
- Good for leftovers: The rice and beans reheat well, making the bowl practical for lunches or batch cooking.
Get the most out of this recipe
Timing notes
- Let the rice steam: Keep the pan covered off the heat for the full resting time so the grains finish absorbing moisture and turn fluffy.
- Add the fresh finish last: Coriander and lime are best added just before serving to keep their flavour bright.
Common mistakes
- Avoid a hard boil: A vigorous boil can make the tomato mixture catch on the base before the rice is fully tender.
- Drain the rinsed rice well: Excess water from rinsing can make the tomato rice softer and wetter than intended.
Make-ahead tips
- Cook ahead for easy bowls: Cool the rice and beans quickly, then refrigerate in sealed containers and reheat until piping hot.
- Freeze in portions: Portion the cooled rice and beans before freezing, then defrost overnight in the fridge before reheating.
Ingredient notes
- Use long-grain rice: Long-grain white rice keeps the bowl lighter and more separate than short-grain varieties.
- Adjust with lime: Add lime to taste at the end; it sharpens the tomato flavour without needing extra richness.
Equipment you'll need
Ingredients
Instructions
- Finely dice the red onion and finely chop the garlic. Rinse the rice in a colander under cold water until the water runs mostly clear, then drain well.
- Put the onion, garlic, chopped tomatoes, rice and vegetable stock into a saucepan and stir well. Bring to a gentle boil over medium heat.
- Reduce to low, cover, and simmer for 15 minutes until the rice is tender and most of the liquid is absorbed. Take off the heat and leave covered for 10 minutes to steam until fluffy.
- Meanwhile, drain and rinse the black beans, then add them to a small pan with a splash of vegetable stock taken from the measured amount if you like, or simply warm them gently with a spoonful of the tomato liquid from the pan. Heat for 3 to 5 minutes, stirring, until hot throughout.
- Fluff the tomato rice with a fork and divide between bowls. Spoon the warm black beans over the top, scatter with fresh coriander, and finish with a squeeze of lime.
Recipe notes
Tips
- Keep the rice at a very gentle simmer; if it boils hard it can catch on the base before the grains are tender.
- For the best texture, let the rice steam off the heat for the full 10 minutes before fluffing.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the beans are heated until piping hot throughout.
Substitutions
- Replace Fresh coriander with Fresh parsley for a milder, more herby finish.
- Replace Red onion with Yellow onion for a sweeter, softer onion flavour.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat in a saucepan with a splash of water or vegetable stock, stirring until piping hot; add the fresh coriander and lime after reheating. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Latin American
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