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
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.
