Name: Mexican Tomato Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 1/2 cups chicken broth; 1 Small onion (minced); 4 Jalapeño Pepper (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); cilantro (wansoy) ((leaves), to serve); Fresh Lime ((chopped), to serve)

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

Mexican Tomato Rice

Melanie Jimenez

Add tomatoes and peppers to plain rice for a spicy Mexican kick!

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Prep Time 10

Cook Time 30

Resting Time 30

Total Time 40

Course Main Dishes

Cuisine Mexican

Servings

Ingredients

Mexican Tomato Rice

2 1/2 cups chicken broth
1 Small onion minced
4 Jalapeño Pepper 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
cilantro (wansoy) (leaves), to serve
Fresh Lime (chopped), to serve

Instructions

Bring the chicken stock to a boil. Set aside.
In a large saucepan over medium-low heat, sauté the onions and jalapeño peppers in olive oil until the onion is softened.
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.
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.
Remove from heat; let stand for 15 minutes. Stir in the chopped tomatoes and cilantro. Serve with lime wedges on the side.