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

Mexican Tomato Rice
Add tomatoes and peppers to plain rice for a spicy Mexican kick!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Resting Time 30 minutes mins
Total Time 40 minutes mins
Course Main Dishes
Cuisine Mexican
Servings 6
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.
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