The Best Mexican Rice

Lake-Erie-Legend
Lake-Erie-Legend @cook_2876353
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Ingredients

45 mins
8 servings
  1. cumin,garlic,tomato,rice,salsa
  2. 1 28 oz. can whole peeled tomatoes
  3. 1 medium onion, chopped
  4. 1 1/2 tsp Kosher Salt
  5. 1/2 tsp Ground cumin
  6. 1/3 cup Cooking oil (I use canola)
  7. 2 cup Long grain white rice
  8. 2 Jalapeño peppers seeded and chopped
  9. 2 clove Garlic pressed
  10. 1/4 cup Cilantro, finely chopped
  11. 1 Juice from 2 limes, plus wedges for garnish

Cooking Instructions

  1. 1

    Place tomato and onion in blender or processor and puree until smooth. Transfer 2 cups of tomato mixture to medium sauce pan. Stir in chicken stock, cumin and salt and bring to a boil over medium heat. (Reserve excess tomato mixture for another use.)

  2. 2

    Meanwhile, heat oil in dutch oven over medium to medium high heat. When oil is sizzling, add rice and sauté, stirring frequently until lightly toasted and golden, about 8 to 10 mins. Add the pepper stir til soft, lowering the heat, then add garlic, stir for another 30 seconds.

  3. 3

    Pour the boiling tomato mixture over the rice, stir to combine. Turn heat to low, cook, covered, until liquid has evaporated and rice is done, 15 to 20 mins. Remove from heat and gently stir. Return lid and allow to rest undisturbed an additional 10 mins. Add cilantro and lime juice, fluff gently with fork. Taste and adjust seasoning if needed. Serve with lime wedges. Makes 6-8 servings. Enjoy

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Lake-Erie-Legend
Lake-Erie-Legend @cook_2876353
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