Mexican Rice
Although in the southern parts of the country steamed or boiled white rice is common, throughout most of Mexico rice is a highly-seasoned side-dish. This recipe is a rice seasoned and prepared in the traditional Mexican fashion. It traditionally has been served as an accompaniment at almost every meal along with some type of beans.
Ingredients
- 2 tbsp olive oil
- 1/2 white onion large, finely chopped
- 2 cups long grain rice
- 3 cloves garlic minced
- 1 can Ro-Tel canned tomatoes and chilies 10 oz can
- 1 can canned cubed tomatoes 14 ½ oz can
- 2 cups chicken stock more if needed
- 1 tsp ground cumin
- 1 tsp cajun essence
- 1 tsp salt
- 2 tbsp cilantro (leaves) finely chopped
Instructions
- Heat oil in a large skillet over medium heat. Add onions and sauté for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes.
- Add the can of Rotel and the can of tomatoes. Stir to combine and let cook for 2 minutes.
- Add the broth and seasoning. Bring to a boil.
- Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
- Just before serving, sprinkle with freshly chopped cilantro.
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