Mexican Rice

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • 2 tbsp canola oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 cups long-grain rice
  • 10 oz can Rotel Diced Tomatoes and Green Chilies
  • 14.5 oz can whole tomatoes
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 2-3 cups chicken broth
  • Chopped fresh cilantro, for garnish

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3-4 minutes. Reduce heat to low and add the rice.

  2. Cook over low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn. Add the Rotel, whole tomatoes, cumin, cayenne and salt. Stir to combine and cook for 2 minutes.

  3. Add 2 cups of the broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes more, or until the rice is done. Add more liquid as needed; the rice shouldn’t be sticky.

  4. Just before serving, sprinkle lots of fresh cilantro over the top.

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