Mexican Rice
Course: Mexican, Rice, Side DishServings
6-10
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesOne of my favorite things about Mexican restaurants is the yummy mexican rice! This recipe is so perfect. It’s great as a side for street tacos, burritos… anything Mexican!
Ingredients
1 (28 ounce) can whole peeled tomatoes
1 onion, quartered
2 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/3 cup canola oil
2 cups long-grain white rice
1 jalapeno, or serrano pepper, seeded and minced
4 to 5 cloves garlic, minced
1/4 cup cilantro chopped (optional)
Directions
- Put tomatoes and quartered onion in a blender and blend until smooth.
- Transfer 2 cups of the tomato mixture to a saucepan. (Use the rest of the tomato mixture for another use.) Add chicken broth, salt, and cumin, and bring to a boil.
- Meanwhile, in a large saucepan heat oil on medium high. When hot, add the rice and saute for about 5 minutes until it’s lightly toasted.
- Lower the heat and add jalapeno. Cook for 2 minutes. Add garlic and cook another 30 seconds.
- Pour boiling tomato/broth mixture into pan with the rice. CAUTION: Be careful because it can spatter all over! Stir to combine.
- Cook for 20-25 minutes until rice is soft. Fluff rice. If desired, add cilantro and fluff again.
