This traditional Mexican rice recipe is that same restaurant style that you're used to. Mexican rice is easy to make and is the perfect side dish to ANY kind of Mexican food you're serving.
- 1 28oz can of whole peeled tomatoes
- 1 small yellow onion (peeled and chopped)
- 2 cups chicken broth
- 2 tsp kosher salt
- 1 tsp cumin
- 1 tbsp grapeseed oil
- 2 cups basmati rice
- 2 jalapeños (chopped)
- 1/2 red bell pepper (chopped)
- 6 garlic cloves (minced)
- 1/4 cup cilantro (chopped)
- 2 limes (juiced)
Put the tomatoes and their juices into a food processor and blend until smooth. Once blended, transfer 2 cups of the mixture to a medium saucepan and stir in the chicken stock, salt, and cumin. Bring this to a boil over medium heat.
Meanwhile, heat the oil in a large skillet over medium heat, add the rice and lightly toast for 4-5 minutes. Once the rice is toasted, add in the jalapeños and cook until softened, then add the garlic and cook for another minute or until fragrant.
Next, pour the tomato mixture over the rice and stir to combine, reducing the heat to low. Cover and allow to cook for about 15 minutes, or until the rice is tender.
Once cooked, remove from heat and fluff the rice with a fork, then cover again and allow to steam for 10 more minutes. Then, add the cilantro and lime juice, fluffing again to combine. Serve with wedges of fresh lime.
Calories: 206kcal | Carbohydrates: 42g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 801mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 25mg | Calcium: 33mg | Iron: 1mg