Roasted Tomato Rice with Cumin and Oregano

Name: Roasted Tomato Rice with Cumin and Oregano
Cook time: 45 min
Ingredients: 1 ½ pounds ripe cherry or grape tomatoes; 6 garlic cloves (thinly sliced); 1 teaspoon crushed dried piquín chiles; 1 teaspoon dried oregano; ½ teaspoon cumin seeds (crushed with a mortar or knife); ½ cup olive oil; 1 ½ teaspoons kosher or coarse sea salt; 2 cups jasmine white rice; 3 tablespoons vegetable oil; ¼ cup finely chopped white onion; 3 cups chicken broth (vegetable broth or water); ½ cup fresh squeezed orange juice; 1 teaspoon kosher or coarse sea salt

Arroz con Jitomates Rostizados en Comino y Orégano

Recipe Yield

6 to 8 servings

Cooking time

45 minutes

Rate this recipe

4.34 from 6 votes

Ingredients

For the roasted tomatoes:

1 ½ pounds ripe cherry or grape tomatoes
6 garlic cloves thinly sliced
1 teaspoon crushed dried piquín chiles
1 teaspoon dried oregano
½ teaspoon cumin seeds crushed with a mortar or knife
½ cup olive oil
1 ½ teaspoons kosher or coarse sea salt

For the rice:

2 cups jasmine white rice
3 tablespoons vegetable oil
¼ cup finely chopped white onion
3 cups chicken broth vegetable broth or water
½ cup fresh squeezed orange juice
1 teaspoon kosher or coarse sea salt

To Prepare

To make the roasted tomatoes:

Preheat oven to 450℉. Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well. Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.

To make the rice:

Heat the vegetable oil in a medium saucepan over medium to medium-high heat. Once hot, add the rice and stir to coat as it cooks for a minute. Make room in the middle and add the onion, stir to mix with the rice, and continue cooking until the rice grains change color to a deep bright white and feel heavier and make a louder sound as you stir, about 4 to 5 minutes.
Add the chicken broth, orange juice, and salt and stir. Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top. Give it the gentlest stir, cover, and reduce the heat to low. Cook for 15 minutes, or until all liquid has been absorbed and you see no more at the bottom of the pan. Turn off heat and keep covered until you serve.

Comments

94comments inRoasted Tomato Rice with Cumin and Oregano

Casimir Bemski

Apr 04

You are the most special chef ~ thank you for sharing these amazing connections with food and helping others grow their connections too. This rice is amazing, just like all of the food that you make and share with us.

1. Pati Jinich
  
  Apr 10
  
  And you are very kind Casimir, thanks so much 😉
  
Jim Bickel

Apr 04

I make this rice all the time now. It’s a family fave. But I cut way back (from 1/2 cup) on the EVOO when roasting the tomatoes. I just drizzle it over them until it looks good. Probably ends up being about three Tbsp for 24 oz cherry tomatoes. Finished result is not so oily then. I also like turning the heat up at the end to make some nice crispy crust on the bottom with the oil that is on there. Nice add to the texture w some crunchy bits.

1. Pati Jinich
  
  Apr 10
  
  Wow, sounds yummy to me!
  
Addie Ferrari

Dec 14

My nephew fixed this last night & it was delicious! He served it with air fryer chicken. I will be adding this to my recipe file! Excellent!

1. Pati Jinich
  
  Dec 20
  
  So glad you guys liked this rice, yay!
  
Joyce Jones

Sep 20

Hi Pati: This dish came right on time for me. A friend of mine gave me some cherry tomatoes fresh from her garden and I was trying to figure out what to do with them…besides salad. Alas!! your recipe came up while I was watching TV. I have all the ingredients except the piquin chilies. If I can’t find them, what can I use as a substitute? It looks delicious!! and I’m excited to make it.

1. Pati Jinich
  
  Oct 05
  
  You are going to love this rice Joyce! You can substitute piquin with some chile powder, maybe Anaheim or New Mexico. And here is another delicious recipe for you if you still have some cherry tomatoes left over 🙂 https://patijinich.com/roasted-tomatoes-on-everything/
  
Donna Glaser

Sep 17

I saw this on TV, from Nuevo Leon. I made the rice, it came out wonderful. Thank you.

1. Pati Jinich
  
  Sep 20
  
  So glad you liked it Donna!
  
Judy

Sep 16

Can you substitute the Piquin chillers for a not so hot chilles

1. Pati Jinich
  
  Sep 20
  
  You could add red pepper flakes or just add less piquines Judy 🙂
  
Gene

Sep 08

Wow! My wife and I saw you make this on TV last Tuesday and I made it Thursday. It surpassed all of our expectations. What at great dish. Thank you.

1. Pati Jinich
  
  Sep 20
  
  So glad you enjoyed it guys!
  
Chan

Jul 26

I love this recipe Pati! We grow our own tomatoes and I’ve prepared it twice. So good! Can’t wait to make again! Thank you thank you thank you!

1. Pati Jinich
  
  Aug 20
  
  So glad you liked it Chan, this is one of my favorite ways to cook rice!
  
Maricela Flores

Apr 17

This is my go to rice now.
Love the flavors of the comino and oregano. Delicioso!!!

1. Pati Jinich
  
  Jun 06
  
  It is mine as well Maricela, so glad you like it!
  
Blumen

Mar 05

Thank you for everything 🙂 !

Everything is wonderful..

If I made a little wish, it would be to make the picture of the dish printable along with the recipe ~!

M

1. Pati Jinich
  
  Mar 13
  
  So glad you liked it! If you put your mouse on top of the picture and click the right button, it will give you the option to save the photo as a jpg file and then you can print it!
  
Deb Greytak

Feb 16

Since my son has been allergic to tomatoes since birth , I substitute mini sweet peppers in most things. I’m thinking of trying it in this. It seems to work in other recipes. What do you think? He loves jasmine rice.

1. Pati Jinich
  
  Mar 09
  
  I think it is a great idea Deb, let me know how it comes out 🙂
  
James Guida

Feb 14

I have made this recipe a number of times and it’s always a crowd pleaser. I have learned so much about Mexico and its regional styles of cooking from watching your show. Thank you!

1. Pati Jinich
  
  Mar 08
  
  Thanks so much James, so glad to read you have been tuning in and enjoying the show 😉
  
Richard

Feb 12

Tried it out today (2/12/2023) – used cayenne pepper instead of piqiuin chiles; used cumin powder instead of seeds; it was moist, flavorful, and delicious. It was the perfect side to some wings I had grilled as well as a lechon my wife made. Thank you for sharing your gift!

1. Pati Jinich
  
  Mar 08
  
  Thanks to you for sharing this Richard, un abrazo!
  
Melissa Raj

Feb 11

Super yummo! I kind of halved the recipe, or almost. I will probably do a full next time because it is the perfect dish to share. I cut the pepper in half because I was unfamiliar with it but next time I’ll go full on. I liked roasting the tomato, olive oil and spices in the oven. The tomatoes were singing! What a wonderful smell in the house. I added spinach for nutrition and will probably add beans next time for extra proteins – had beans on the side this time. This is a real comfort dish and seems to be able to accompany practically any fish or meat. I am so grateful to be able to learn to make these tasty dishes at home. Thank you Patti! Shalom shalom!

1. Pati Jinich
  
  Mar 13
  
  Thanks to you for this amazing review Melissa, so glad you liked it!
  
Butch Gale

Jan 23

My wife and I love, love, love your show. I made this tonight and paired it with Amarillito Mole with chicken. I was out of piquin chilies so substituted chiltepin and only used half the amount to reduce the heat. Turned out fabulous.

1. Pati Jinich
  
  Jan 29
  
  Yum, great menu Butch, so glad you guys enjoyed it!
  
Tamara Davidson

Dec 21

Absolutely loved this rice❤ Thank you Pati for all you share with us👏💕

1. Pati Jinich
  
  Jan 08
  
  So very happy to hear Tamara, yay!
  
2. Jenny
  
  Jan 28
  
  This rice was absolutely delicious! Couldn’t find the chilies though and I missed that spice. I recently moved to NOVA from Texas where I could find all the ingredients. Do you have any suggestions on where to shop for Mexican ingredients in this area? Thanks so much! I enjoy your recipes and show.
  
  1. Pati Jinich
    
    Jan 30
    
    Hola Jenny, so glad you found this rice yummy! In the NOVA area I know you can find Mexican ingredients at Best Way in Annandale or at the Mega Mart either in Alexandria or in Columbia Pike, good luck!
    
Becky

Dec 12

We saw the episode that featured this recipe on Saturday, and knew immediately that I had to make it! I halved the recipe, since there’s only 2 of us, and we devoured every bit. Paired with baked cod and veggies, this was the perfect easy weeknight dinner! Love love your show, Pati!

1. Pati Jinich
  
  Jan 07
  
  And I love that you loved this rice and the show Becky 😉
  
Calogera Hammond

Nov 24

Absolutely loved this rice dish, however I recommend you cut the salt in half if using chicken broth.

1. Pati Jinich
  
  Jan 01
  
  Thanks for the suggestion 🙂
  
Doreen

Nov 06

The rice is very tasty and easy to make. I enjoyed tremendously. Thanks for the recipe.

1. Pati Jinich
  
  Nov 09
  
  My pleasure Doreen, so glad to read you enjoyed it!
  
Monica F

Nov 06

Terrific recipe. We have made several times, so tasty!

1. Pati Jinich
  
  Nov 09
  
  So happy to hear Monica!
  
Tim H. "Rooster" Wooster Ohio

Oct 22

it was good. family loved it. Made it as a side to Birria Tacos.

1. Pati Jinich
  
  Oct 28
  
  Such a great menu idea Tim!
  
Amos

Oct 22

A complete winner! As a chef with every ingredient on hand (I did have to squeeze the oj), I followed the recipe exactly and it was crowd-worthy and spectacularly delicious! It is imperative to seek out the ingredients for your pantry and to visit every Mexican grocery in your area to stock the unique ingredients required by any national cuisine. Don’t limit your cooking and dining enjoyment to McCormack’s or the “ethnic section” of the local supermarket: Prices, quality, and variety will dazzle you in the Mexican, Asian, Middle eastern grocery stores. And if you can’t locate one within 20 miles, buy online – especially the spices and prepared ingredients. You will be amazed at what you will bring to the table, as will your family, friends, and guests! Chef Pati. you are amazing for being a true culinary anthropologist and you make the real flavors, textures, subtleties, and love for the ‘food of the people’ shine through all the usual pomp and circumstance of the “celebrity chefs”. Love the show, too!!

1. Pati Jinich
  
  Oct 29
  
  Thanks Amos, so incredibly kind of you, and completely agree about going to Mexican grocery stores, you will find amazing treasures there! Un abrazo 🙂
  
deb

Oct 17

Fabulous!

1. Pati Jinich
  
  Oct 28
  
  Yay!
  
dw

Oct 16

FABULOUS!!! Delicious rice recipe and very flavorful. Which cookbook would you recommend with easy ingredients?

1. Pati Jinich
  
  Oct 26
  
  Go for my latest “Treasures of the Mexican Table”, you will find the recipes to be easy and accessible 😉
  
jim york

Oct 12

great recipe! I did not grind the piquin chillies , and they pack a punch.
Rave reviews from the family!

1. Pati Jinich
  
  Oct 24
  
  Yay! Piquines are spicy but yummy, glad you guys liked this rice!
  
Chris

Oct 12

My mom will cook 🍳 the Rossted Tomato Rice with Cumin and Oregano this coming weekend. I know that following the recipe instructions it will be easy. Whatever menu Mrs. Pati Jinich made or created 🤔 ? It’s fabulous 👌! Thank Mrs. Jinich 🙏 ! May God bless you alongside your humble family always 🙏 Chris

1. Pati Jinich
  
  Oct 24
  
  Thanks so much Chris, you are incredibly kind!
  
Kathleen

Oct 11

We are having freezing temperatures at night. I picked all of my cherry tomatoes (green ones, too) and I’m trying to use them as they ripen.
I saw this recipe on tv this weekend and it will be perfect but I can only find pickled piquin peppers where I live.
Would it be better to use another type of pepper? Guajillo, maybe?

Thanks.

1. Pati Jinich
  
  Oct 24
  
  Drain your piquin chiles and they will work well, if not you may want to try chiltepines 🙂
  
Carin Solis

Oct 10

This recipe is SO delicious!! Will be a staple in my household! Gracias Pati for another fantastic recipe and another great Season of exploring Mexico & all it’s wonderful foods & traditions!

1. Pati Jinich
  
  Oct 24
  
  Thanks to you for tuning in Carin 🙂
  
Dora I

Oct 05

I will cook it again very good

1. Pati Jinich
  
  Oct 24
  
  Glad you liked it, yay!
  
Diana Lopez

Oct 04

Hi Pati,
I love your show. I am going to make this side dish for my husband’s birthday party along with beans and chicken sour cream enchiladas. I will post a pic of the dish.

1. Pati Jinich
  
  Oct 24
  
  Wow, sounds like a yummy menu, yay! Happy Birthday to your husband 😉
  
Alejandro

Sep 27

I’m making the rice tonight but since is only my husband and l l have to cut the recipe to half and einsted of making the ckicken l’m making Picadillo to serve it woth the rice, wish me luck!!😁

1. Pati Jinich
  
  Oct 11
  
  Good luck Alejandro, I am sure it was a great meal!
  
Colleen Wheeler

Sep 27

Watched show when you made this. Looked delicious had to make it.
Thanks pati

1. Pati Jinich
  
  Oct 11
  
  Yay!
  
Carrie

Sep 26

This was the best rice I have EVER made! My family agreed. I was curious About orange juice but you can’t even taste it! Simply amazing flavor and I used Brown Rice! Thanks!

Usually when I make a recipe I think oh I’ll do this next time or I’ll do something a little different or I’ll add more of this… Not on this recipe it’s absolutely perfect!

1. Pati Jinich
  
  Oct 11
  
  So sweet of you Carrie, thank you!
  
Diana Campbell

Sep 26

With a plethora of cherry tomatoes in the garden, trying this was a must! It is amazing!!!

1. Pati Jinich
  
  Oct 11
  
  Yay, so glad you liked it!
  
Charlene

Sep 25

Absolutley fantastic 🤗🥰

1. Pati Jinich
  
  Oct 11
  
  Yay!
  
Penny Harrison

Sep 24

I can’t wait to try this – thank you I love watching your show.
Penny

1. Pati Jinich
  
  Oct 11
  
  Thanks so much for tuning in Penny, un abrazo!
  
Pamela Houdashell

Sep 24

What would go well with this rice dish?

1. Pati Jinich
  
  Oct 11
  
  How about some fish like this one? http://patijinich.com/rodrigo-style-fish/
  
Sandra

Sep 22

Hola Paty , me gusta muchísimo tu página por la diversidad de platillos de todos los rincones de Mexico; para mi esta receta es nueva, y por supuesto la voy a hacer .
Gracias por todo

1. Pati Jinich
  
  Sep 26
  
  Gracias a ti por seguir la pagina Sandra, un abrazo!
  
Katherine Ethridge

Sep 21

Love this and your program on TV

1. Pati Jinich
  
  Oct 11
  
  Thanks so much for tuning in Katherine, yay!
  
Lisa S.

Sep 21

This was the best rice I ever made! However, I did omit the peppers due to the fact that my husband doesn’t like really spic

1. Pati Jinich
  
  Oct 11
  
  Works for me Lisa, glad you guys enjoyed this rice!
  
Lisa S.

Sep 20

This was the best rice I ever made! However, I did omit the peppers due to the fact that my husband doesn’t like really spicy foods.

1. Pati Jinich
  
  Sep 26
  
  Good choice Lisa! So glad you guys liked this rice 🙂
  
Tim

Sep 19

Good day, Chef.

I love all of your recipes. The tomato rice with cumin and oregano looks delicious. I plan to make it ASAP. Thank you so much. Best wishes to you and your family.

1. Pati Jinich
  
  Sep 26
  
  Thanks so much Tim, best wishes to you as well 🙂
  
Irma Avalos

Sep 18

very delicious!!

1. Pati Jinich
  
  Sep 26
  
  So happy you like it Irma!
  
Anonymous

Sep 18

What sides do you serve with this dish?

1. Pati Jinich
  
  Sep 26
  
  Chicken, fish, steak and chicken livers like in this episode 😉
  
Pamela

Sep 17

I can’t wait to try this recipe. I don’t have any Spanish heritage in me but I love to learn the difference dishes. I watch your program all the time. Thank you for all the wonderful recipes. Can’t wait to make tomatoes and rice. Would Basil be good in it?

1. Pati Jinich
  
  Sep 26
  
  So glad you are planning to make this rice Pamela! My advice would be to try it first as it is with cumin and oregano and then decide if your would like to add some basil, as it is totally a different flavor.
  
Glenda Jacobs

Sep 07

I grew up eating tomatoes and rice. My Mom always made it. It was my favorite. I can’t wait to try your recipe. I will let you know how it turns out.

1. Pati Jinich
  
  Sep 11
  
  Please do Glenda, I hope you love this recipe as much as I do, thank you!

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