Mexican Rice
This Mexican rice is flavorful and easy to make. It pairs well with fajitas, quesadillas, enchiladas, or in burrito bowls. Any way you like it, this recipe will satisfy every crowd.
- 3 plum tomatoes
- 1/2 cup fresh onions, diced
- 1/4 cup water
- 2 tablespoons oil (vegetable, canola)
- 2-3 jalapeños, chopped
- 3-4 cloves fresh garlic, minced
- 2 cups long grain white rice
- 4 cups chicken stock (sub. water)
- 11/2 teaspoons salt
- fresh cilantro (garnish)
- lime (garnish)
In a blender, blend tomatoes, onion, and water until smooth and set aside. You will need 3/4 of a cup.
In a no-stick pot, heat oil over medium heat and sautee jalapenos until softened.
Once soft, add garlic and cook another minute, taking care not to burn the garlic.
Add the rice and cook for another 6 minutes to lightly toast the rice.
Add tomato mixture, chicken stock, and salt.
Stir and cover with a tight-fitting lid and let cook on medium-low heat for about 20 minutes or until all of the liquid is absorbed.
In a no-stick pot, heat oil over medium heat and sautee jalapenos until softened.
Remove from heat and keep covered for another 10-15 minutes then use a fork to fluff the rice.
Garnish with cilantro and a lime wedge and serve warm.
- You can use tomato sauce in place of fresh tomatoes and omit the onions if you don't want to use a blender.
- You must wash your rice in cold water until the water runs clear. This will prevent clumping and render loose fluffy, rice.
- Use fresh garlic. It makes all the difference.
