May 2, 2019
Easy, quick Mexican rice usually made with chicken broth and sometimes cumin. You can toast the rice in oil before fully cooking if you'd like.
- Prep: 5 mins
- Cook: 45 mins
- Yields: 4
1In a food processor blend tomatoes and set aside.
2In a medium pot with a lid, add oil, and heat over medium heat.
3Add onion, garlic, and saute until browned.
4Add pureed tomatoes and salt and cook for 5-7 mins.
5Add rice and stir until all the rice is coated (about 4 mins).
6Add water and bring to a boil, cook for 5 mins.
7Reduce heat to low, cover for an additional 25 mins.
8Remove lid and fluff with a fork, add fresh cilantro and serve.