Mexican Rice
This flavorful Mexican-style rice is made with tomatoes, green chiles, onion and warm spices for a savory side dish that pairs well with grilled meats, vegetables, tacos and other Tex-Mex favorites.
Makes
Serving size
Ingredients
3 tablespoons olive oil
1 ½ cups white rice
1 (15-ounces) can tomatoes, diced and drained
1 (4–ounce) can low-sodium diced green chiles, drained and rinsed
1 medium (110 grams) onion, chopped
1 quarter (30 grams) green bell pepper, cleaned and chopped
⅛ teaspoon sea salt
1 teaspoon chili powder
¼ teaspoon cumin
1 cup water
1 cup chicken broth, low sodium
Special Equipment: Blender or food processor
Instructions
- Heat olive oil in a large skillet over medium heat. Add raw rice.
- Cook and stir rice over medium heat until fragrant, for about 2 minutes.
- Blend the drained canned tomatoes and green chilis until it is mostly smooth.
- Add the tomato-chile puree, onion, bell pepper, spices, water and broth to the skillet. Stir to combine
- Cook for about 30 minutes on very low heat, until all liquid is absorbed.
- Remove from heat and rest for 2 minutes. Fluff the rice with a fork and serve.
Cooking Tip
Lightly toasting the rice before adding the liquid can help develop flavor and give the rice a light, fluffy texture.
Recipe Contributed by FamilyCook Productions
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