Mexican Rice
Ingredients
The rice
-
2
cups
long grain white rice
The sauce
-
1
28 oz can
whole peeled tomatoes
-
1
medium
yellow onion
-
1
large
jalapeño
-
2
cups
vegetable broth
-
4
cloves
garlic
-
1 ½
teaspoons
kosher salt
-
½
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
⅛
teaspoon
cayenne pepper
-
2
tablespoons
vegetable oil
-
2
tablespoons
fresh lime juice
-
¼
cup
chopped cilantro
-
1
large
tomato
Instructions
- Rinse the rice under cold water and let it dry.
- Blend the tomatoes, onion, and jalapeño until smooth and reserve 2 cups of the sauce.
- In a skillet, combine the tomato sauce, broth, garlic, salt, cumin, chili powder, and cayenne pepper. Bring to a boil and simmer for 15 minutes.
- Toast the rice in a nonstick skillet with oil until golden brown.
- Add the tomato sauce to the rice, cover, and cook on low heat for about 20 minutes without lifting the lid.
- Let the rice sit for 5 minutes, then add lime juice, fluff with a fork, and stir in cilantro and diced tomatoes.
Nutrition Facts (estimated)
Servings
6
Calories
297
Total fat
5g
Total carbohydrates
56g
Total protein
5g
Sodium
1001mg
Cholesterol
0mg
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