Description
A delicious and aromatic authentic Mexican rice recipe that complements any meal beautifully.
Ingredients
- 2 cups long-grain white rice
- 4 cups chicken or vegetable broth
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt to taste
- Chopped cilantro for garnish (optional)
Instructions
- Heat the oil in a large skillet over medium heat.
- Sauté the chopped onion until translucent.
- Add the minced garlic, cooking for an additional minute.
- Toast the rice lightly for about 2-3 minutes.
- Combine the broth, diced tomatoes (with juice), cumin, paprika, and salt. Stir well.
- Bring to a boil, then lower the heat and cover.
- Cook for about 20 minutes, or until the rice is tender and liquid is absorbed.
- Fluff with a fork and garnish with chopped cilantro before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Optionally, freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican