Mexican Rice

Mexican Rice

I have long been a fan of Mexican food, dating back to my days of begging for tacos whenever my mom asked what I wanted for dinner. Nowadays when I go out for Mexican, I don’t default to tacos, but instead look for something new and different to try. Some of my favorites are different variations on fajitas, burritos and enchiladas; nearly all of those dishes are served with a side of Mexican rice, and it’s one of the best parts of the meal for me. I tried a Mexican rice recipe a eons ago, but it was sadly devoid of much flavor or “kick”, and I’ve been wanting to nail down a better recipe for a long time now, and it’s finally happened!

Ingredients

  • 1 (28-ounce) can whole peeled tomatoes
  • 1 medium white onion, peeled and quartered
  • ⅓ cup canola or vegetable oil
  • 2 cups long-grain white rice
  • 2 jalapeno peppers, seeded and minced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 cups chicken stock
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground cumin
  • ¼ cup finely chopped cilantro
  • ¼ cup fresh lime juice
Read the whole recipe on Brown Eyed Baker