Mexican Rice
Ingredients
The base
-
4
pieces
Roma tomatoes
-
1
piece
onion
-
⅓
cup
olive oil or vegetable oil
-
2
cups
long-grain white rice
-
4
cloves
garlic
-
2
cups
chicken broth or water
-
1
tablespoon
tomato paste or one cube Consomate tomato bouillon
-
to taste
salt
For garnish
-
to taste
minced fresh cilantro or parsley
-
as needed
lime wedges
Instructions
- 1. Preheat the oven to 350°F and adjust the oven rack to the middle position.
- 2. Puree the tomatoes and onions in a food processor or blender until smooth, measuring out 2 cups of the mixture.
- 3. In a large Dutch oven or saucepan, heat the oil until shimmering, then add the rice and sauté until light golden, about 10 to 15 minutes.
- 4. Stir in the minced garlic and cook until fragrant, then add the tomato mixture, broth or water, tomato paste, and salt.
- 5. Bring the mixture to a boil, then cover and bake until the rice is tender and the liquid is absorbed, about 30 minutes, stirring halfway through.
- 6. Fluff the rice with a fork, fold in the cilantro or parsley, and season with salt to taste. Serve with lime wedges.
Nutrition Facts (estimated)
Servings
12 servings
Calories
174
Total fat
6g
Total carbohydrates
26g
Total protein
3g
Sodium
156mg
Cholesterol
0mg
You might also like