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Tex-Mex Tomato and Corn Rice
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Tex-Mex Tomato and Corn Rice
Fresh tomato, garlic, onion, corn, and Mexican-style spices infused with steamed jasmine rice.
Tex-Mex Tomato and Corn Rice
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25 people Yepped this recipe
servings:
4
total time:
45 minutes
added on
08/09/2026
recipe by:
Frankie
INGREDIENTS
2 TBSP olive oil
2 medium roma tomatoes, diced
1/2 cup diced yellow onion
2 medium garlic cloves, finely chopped
1 cup fresh or frozen corn kernels
1 cup uncooked jasmine rice
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne pepper
salt & freshly ground black pepper
1 1/2 cups water
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DIRECTIONS
Heat the oil in a medium-size saucepan over medium-high heat.
Add the tomato, onion, garlic, and corn to the pan and cook, stirring often, until the vegetables soften a bit, about 3 minutes.
Stir in the rice, cumin, paprika, cayenne, and 3/4 tsp salt until well combined.
Stir in the water and bring to a slight boil.
Place a lid on the pan then reduce the heat to low and allow to simmer for 10 minutes, without removing the lid.
Turn off the heat, but keep the lid on, and allow to sit on the stove for 20 more minutes.
Fluff the rice with a fork then season with salt & pepper to taste.
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