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Perfect Mexican Rice
Perfect Mexican Rice- this is my favorite rice to serve with Mexican meals. It's wonderfully fluffy and has just the right amount of tomato, garlic, and jalapeno flavor. So much better tasting than packaged rice.
Course
Side Dish
Cuisine
Mexican, Tex-Mex
Keyword
rice
Prep Time
12
minutes
minutes
Cook Time
20
minutes
minutes
Servings
6
Equipment
Mini Food Processor
Ingredients
1 1/2
cups
long-grain white rice
1
tomato,
core cut out and cut into chunks
1
jalapeno,
seeded and coarsley chopped
1
garlic clove,
coarsely chopped
1 1/2
teaspoons
salt
1/4
teaspoon
pepper
1 to 1 3/4
cup
chicken broth
3
tablespoons
extra-virgin olive oil
1 1/2
tablespoons
tomato paste
2
tablespoons
chopped fresh cilantro
Instructions
Place rice in a fine-meshed strainer and rinse well with cold water. Shake to get rid of water. Set aside.
Place tomato, jalapeno, garlic, salt and pepper in a food processor. A mini food processor works great.
Process for 30 seconds or until smooth.
Transfer mixture to a large liquid measuring cup and add enough chicken broth to equal 2 1/2 cups. Set aside.
Heat oil in a medium saucepan over medium-high heat. Add rice and cook and stir for 2 minutes.
Add tomato paste and cook and stir for 1 minute.
Add chicken broth mixture and bring to a boil. Stir, place lid on and reduce heat to low. Cook for 20 minutes.
Remove from heat and let stand covered for 10 minutes.
Stir in cilantro and serve.
Nutrition
Calories:
242
kcal