Mexican Rice

Mexican Rice
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This rice is the bomb! Savory, full of flavor and a touch of heat, it pairs perfectly with all your Mexican favorites
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Mexican Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This rice is the bomb! Savory, full of flavor and a touch of heat, it pairs perfectly with all your Mexican favorites
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Rinse the rice by running water through it for a minute or two
  2. Place the can of tomatoes, cumin and the onion in a blender or food processor
  3. Blend until pureed and smooth
  4. 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
  5. 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
  6. Add the chopped jalapeño and pressed garlic and cook for another 30 seconds
  7. Add the simmering tomato/chicken broth mixture
  8. Bring back to a boil, reduce the heat, cover and simmer for 15 minutes
  9. After 15 minutes check to see that the rice is cooked. If it isn't give it a couple more minutes.
  10. Turn off the heat, cover and let the rice sit for 10 minutes
  11. Fluff the rice with a fork - it smells so good!
  12. Add the cilantro and give it a stir
  13. 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.
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