Mexican Rice
Add this well-seasoned restaurant-style Mexican rice to your Mexican or Tex-Mex menu.
Ingredients
- 2 1/2 tablespoons vegetable oil or part oil and part bacon drippings
- 1 cup long-grain rice
- 1 can, 14.5 ounces diced tomatoes
- 1/2 cup coarsely chopped onion
- 2 cloves garlic, coarsely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup diced green bell pepper or mild chile, or 1 finely minced jalapeno
- chopped fresh cilantro, for garnish
Instructions
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the rice and continue cooking, stirring frequently, for 4 to 6 minutes, or until golden brown.
- Meanwhile, combine the tomatoes, onion, and garlic in a food processor or blender. Process until somewhat smooth. Pour the tomato mixture into the rice along with the chicken stock. Add the cumin, salt, and ground black pepper. If the chicken stock was not unsalted, taste before adding salt. Add the diced bell pepper or chile. Bring to a simmer. Reduce the heat to low and cover the pan. Cook for about 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Fluff and serve with chopped fresh cilantro.
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