Basic Mexican Rice
This is a very basic Mexican rice recipe, and you can customize it with whatever ingredients or spices make you happy—diced jalapenos, chopped black olives, Cotija cheese, turmeric…anything goes!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | canola oil |
| 1/2 | whole large onion, chopped |
| 2 cups | long grain rice |
| 3 cloves | garlic, minced |
| 1 can | rotel diced green chilies and tomato (10 ounce can) |
| 1 can | (14 1/2 oz. size) whole tomato |
| 2 cups | low sodium chicken broth (more if needed) |
| 1 teaspoon | cumin (more to taste) |
| 1 teaspoon | kosher salt |
| fresh cilantro, chopped |
Directions:
Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
Source: thepioneerwoman.com
