Mexican Tomato Rice

Tired of the usual plain rice you usually eat? Add some Mexican taste by following this recipe!

Serves 6 (together with the enchiladas) Prep Time 10 minutes Cooking Time 25 to 30 minutes

2 1/2 cups chicken broth
1 small onion, minced
4 jalapeño peppers, seeded and minced (optional)
2 tablespoons olive oil
2 tablespoons tomato paste
5 cloves garlic, minced
1 1/2 cups long-grain rice
2 tomatoes, seeded and diced
handful of cilantro leaves, chopped fresh limes to serve

1  Bring the chicken stock to a boil. Set aside.

2  In a large saucepan over medium-low heat, sauté the onions and jalapeño peppers in olive oil until the onion is softened.

3  Add the tomato paste and garlic, and cook, stirring for an additional minute. Add the rice and stir to coat the grains with oil. Cook, stirring constantly, for another 2 minutes.

4  Stir in the hot broth and bring to a boil. Reduce the flame to low and simmer until the water is all absorbed, about 18 to 20 minutes.

5  Remove from heat; let stand for 15 minutes. Stir in the chopped tomatoes and cilantro. Serve with lime wedges on the side.

Photography by At Maculangan │ Recipe and Food Styling by Melanie Jimenez │ Prop Styling by Paulynn Chang-Afable │ Props from Rustan’s Department Store

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