Mexican Rice
Prep Time
5m
Restaurant-style mexican rice. Lots of restaurant-style mexican rice. I hope you really like restaurant-style mexican rice. (It's good tho!)
Active Time
20m
Inactive Time
25m
Total
50m
Ingredients
28-ounce can whole peeled tomatoes
1 medium onion, peeled and roughly chopped
2 cups chicken stock
1.5 teaspoons kosher salt
1/2 teaspoon ground cumin
1/3 cup neutral cooking oil, such as canola or safflower oil
2 cups long-grain white rice
1 or 2 chile peppers (jalapeno or serrano), seeded and minced
5 garlic cloves, minced
1/4 cup finely chopped cilantro
juice from 2 limes, plus additional wedges for serving
Directions
Place the tomatoes and onion in a blender or food processor, and puree until smooth.
Transfer 2 cups of the mixture to a medium saucepan.
Stir in the chicken stock, salt, and cumin.
Bring to a boil over medium heat.
Meanwhile, heat the oil in a heavy dutch oven over medium to medium-high heat.
Wehn the oil is hot, add the rice and saute, stirring frequently, until lightly toasted and golden. 8 to 10 minutes.
Add the peppers and cook until they have softened, about 2 minutes, lowering heat if necessary.
Add garlic and cook for an additional 30 seconds - 1 minute.
Pour the boiling tomato mixture over the rice and stir to combine.
Turn heat to low and cook, covered, until rice is done, about 15 minutes.
Remove from heat and gently stir the rice. Re-cover and let stand 10 minutes.
Add cilantro and lime juice, fluff gently with a fork.
Taste and adjust seasoning as needed.
Serve with additional lime wedges.
Source:
http://www.thekitchn.com/recipe-mexican-rice-recipes-from-the-kitchn-198867