Mexican Rice

Rice flavored with onion, tomato, and chilies.

Ingredients Directions

  • 1 cup white rice (long grain)
  • 1-2 tbsp cooking oil
  • 1 (or more) chiles (jalapeno, serrano, etc)
  • 1 medium onion, chopped coarse
  • 2 cloves of garlic, crushed
  • 1 14.5 oz can of diced tomatoes
  • 2 cups of chicken broth
  • 2 tsp ground cumin
  • Salt to taste
  • 2 tbsp cilantro, chopped fine
  • Juice of 1 lime

  1. Heat the oil in a Dutch oven over medium heat until shimmering. Add the rice and sauté, stirring frequently, until lightly toasted and golden, about 5 minutes. Add the onion and jalapeños, cooking until softened, about 2 minutes, lowering the heat as needed. Add the garlic and cook for 30 seconds more.
  2. Add the tomatoes, chicken broth, cumin and stir to combine. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
  3. Remove from the heat and gently fluff the rice with the fork. Cover again and set aside to steam for 10 minutes. Add the cilantro and lime juice and fluff again to combine. Taste and season with more salt as needed.

Notes

You may also add diced carrots and peas.

Original Recipe

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recipes/mexican_rice.txt · Last modified: 2021/06/19 14:32 (external edit)

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