mexican rice

another mexican side dish thanks to cinco de mayo festivities! i serve this with my enchiladas.

instead of the pre-made rice – make your own! it’s super easy. you can mix it up with different rices and beans too.

mexican rice

prep time: 30 min | serves: 5-6

what you need:

  • 1 can diced tomatoes
  • 1 medium white onion, chopped
  • 2 jalapenos, minced
  • 2 cups white rice
  • 2 cups chicken broth
  • 1 tablespoon tomato paste (ketchup will work too!)
  • 4 garlic cloves, minced
  • salt, pepper, chili powder, cilantro, limes
make it happen:
if you want to cook the rice with it:
  • saute onions, jalapenos, and garlic in olive oil on med-low heat
  • add rice and seasonings
  • add chicken broth, tomatoes, and more seasoning and bring to a boil
    • i throw in any extra ingredients from the main dish as well, olives, corn, whatever
  • cover the pan, reduce the heat to a low simmer – and cook until liquid is absorbed and rice is tender (about 20 min)
  • remove from heat and uncover – fluff the rice a bit and add tomato paste or ketchup and toss
  • cover and let it rest before serving
if you have rice cooked beforehand, just add all the ingredients together with a small bit of butter and toss over medium heat until all is absorbed. it’s quicker, but won’t taste quite as awesome.

¡olé!

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