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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my version of Mexican Rice that I came up with because I didn't have any diced tomatoes on hand and I only had tomato paste. My family ended up loving it! Ingredients:
2 cups long grain rice |
2 cups chicken broth (or chicken bouillon dissolved in 2 cups water) |
2 -3 tablespoons oil |
2 tablespoons tomato paste |
2 tablespoons cumin powder |
1 medium yellow onion, chopped |
1 chopped garlic clove |
3 -4 tablespoons chopped jarred jalapenos |
1/2 cup chopped cilantro |
fresh lime juice |
salt |
Directions:
1. Wash long grain rice under cold water until the water runs clear- -THIS STEP IS IMPORTANT. Rice will be very sticky if you do not wash it through and that's not so yummy!
2. Heat oil for two minutes at high heat in a 2-qt saucepan. Keep at high temperature.
3. Fry the rice, onion, garlic and the Jalapeno** including juice from jar in the oil for 4-5 minutes until slightly golden.
4. Add tomato paste and cumin and stir until combined. Cook for 2 minutes more.
5. Pour in chicken broth and stir- -Chicken Broth will supply a ton of flavor! Try to use in lieu of water.
6. Bring to a boil, cover and reduce heat. Let cook for 20-25 minutes- -DON'T OPEN THAT LID!
7. When finished, add fresh lime juice and chopped cilantro and taste. Add salt if you find it necessary- - Chicken broth may already be very salty, so tasting BEFORE adding salt is a must.
8. Serve with refried beans and your favorite Mexican entree !
9. **I say 3-4 so you can adjust to your liking. Also I use Nacho Jalapenos which are pickled.
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