Mexican Rice
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
Ingredients
For Single recipe
(serves 4 to 6)
Onion, Jalapeño and Garlic:
- 2 tablespoons safflower oil
- ½ onion, chopped
- 1 jalapeño pepper, finely chopped (remove seeds for less heat)
- 1 clove of garlic finely chopped
Rice:
- 1 cup uncooked basmati rice
Spices:
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon dried thyme
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Chicken Broth and Tomato Sauce:
- 2 cups chicken broth
- 2 tablespoons tomato sauce
Cilantro:
- ¼ cup coarsely chopped cilantro
Ingredients
For Single and a half recipe
(serves 6 to 8)
Onion, Jalapeño and Garlic:
- 2 tablespoons safflower oil
- 1 onion, chopped
- 2 cloves of garlic finely chopped
- 1 jalapeño pepper, finely chopped (remove seeds for less heat)
Rice:
- 1½ cups uncooked basmati rice
Spices:
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried thyme
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Chicken Broth and Tomato Sauce:
- 3 cups chicken broth
- ¼ cup tomato sauce
Cilantro:
- ½ cup coarsely chopped cilantro
Instructions
-
Heat oil in large frying pan on medium heat.
- Add chopped onion and finely chopped jalapeño pepper.
- Cook until golden brown; about 5 minutes.
- Add rice and garlic and let cook until golden in color; about 1 minute.
- Turn down heat to low.
- Add spices.
- Stir in broth, tomato sauce and cilantro.
- Bring to a simmer and turn heat down to low.
- Cover and cook for 20 minutes, or until broth is absorbed by the rice.
- Serve.
Comments
This is a great accompanying side dish for: chicken enchiladas rojas or fish street tacos.