Restaurant-Style Mexican Rice
Wednesday, March 20, 2019
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If you love a rich and flavorful rice side dish to round out Taco Tuesday this tomatoey Mexican rice is it!
INGREDIENTS
- 1 (28-ounce) can whole peeled tomatoes
- 1 medium onion, peeled and coarsely chopped
- 2 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)
- 2 cups long-grain white rice
- 1 to 2 chile peppers, such as jalapeño or serrano, seeded and minced
- 4 to 5 cloves garlic, finely chopped
- 1/4 cup finely chopped fresh cilantro
- Juice from 2 medium limes, plus more wedges for serving
INSTRUCTIONS
- Place the tomatoes and their juices and onion in a blender or food processor and purée until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. (Reserve any excess tomato mixture for another use, such as Tomato Sauce.) Stir in the chicken broth, salt, and cumin and bring to a boil over medium heat. Meanwhile, toast the rice.
- Heat the oil in a Dutch oven over medium heat until shimmering. Add the rice and sauté, stirring frequently, until lightly toasted and golden, about 5 minutes. Add the jalapeños and cook until softened, about 2 minutes, lowering the heat as needed. Add the garlic and cook for 30 seconds more.