Mexican Rice

Mexican Rice

This rice is the bomb! Savory, full of flavor and a touch of heat, it pairs perfectly with all your Mexican favorites
Servings 8 people
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

  • 2 cups white Rice long grain or Basmati
  • 1 28 oz can diced tomatoes
  • 1 large Onion
  • 2 cups chicken broth or vegetable broth
  • 2 tablespoons canola oil or other light oil
  • 1 large jalapeno finely chopped (optional)
  • 2 teaspoons ground cumin
  • 3 large cloves garlic pressed or finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 bunch cilantro chopped

Instructions

  • Rinse the rice by running water through it for a minute or two
  • Place the can of tomatoes, cumin and the onion in a blender or food processor
  • Blend until pureed and smooth
  • Place the tomato mixture and chicken broth in a large sauce pan and bring it to a boil - once boiling, reduce the heat and simmer
  • Meanwhile....heat the oil in a large stock pot or pan, add the rice and cook until the rice is toasty and translucent - about 5-6 minutes
  • Add the chopped jalapeño and pressed garlic and cook for another 30 seconds
  • Add the simmering tomato/chicken broth mixture
  • Bring back to a boil, reduce the heat, cover and simmer for 15 minutes
  • After 15 minutes check to see that the rice is cooked. If it isn't give it a couple more minutes.
  • Turn off the heat, cover and let the rice sit for 10 minutes
  • Fluff the rice with a fork - it smells so good!
  • Add the cilantro and give it a stir
  • Serve with all your favorite Mexican dishes. The leftovers make for a great breakfast with a couple of eggs and a dash of hot sauce too.
Course: Dinner, Lunch
Cuisine: Mexican
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