Restaurant Style Mexican Rice
Delicious side dish for any South of the Border type meal, full of garlic, onion, and cumin.
Servings 4 servings
- 2 tbsp. vegetable oil
- 3/4 cup fine diced onion, (1/2 yellow onion)
- 1 cup long grain white rice like basmati or jasmine, uncooked
- 1 jalapeno pepper, minced
- 3 garlic cloves, minced
- 1 cup chicken broth (vegetable broth can be substituted)
- 1 can diced tomatoes, 14.5 ounces size
- 1 tsp salt
- 1 tsp ground cumin
- 1/4 cup chopped cilantro and more for serving
Use a large, high sided skillet on medium low heat and add the vegetable oil and onions. Cook for 3 to 4 minutes until they become opaque.
Add the uncooked rice stirring occasionally until the rice begins to brown and toast, 5 to 7 minutes. Then stir in the jalapeno pepper and cook for 2 more minutes. Next add the garlic and cook until fragrant, about 30 seconds.
Add the chicken broth, diced tomatoes, salt and cumin and turn up the heat to get to boiling. Once boiling, turn the heat down to simmer. Cover the skillet with a lid and cook for 15 to 18 minutes until the rice is tender. Check the skillet every 5 minutes to make sure you have a simmer and to make sure there is enough liquid to cook the rice. You may have to add 2 or 3 tablespoons more broth, (or water).
Taste the rice and add salt or cumin as desired. Remove from the heat and keep covered 10 minutes to rest. Then use a fork to fluff the rice and then add the chopped cilantro and serve right away. Serve with more chopped cilantro and lime wedges if desired.
- Make this vegetarian by using vegetable broth rather than chicken broth.
- Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove in a sauce pan by adding a bit more broth or water.