Mexican Rice

Ingredients

  • 2 tablespoons canola oil
  • 1 large onion, chopped (we used a yellow onion)
  • 3 garlic cloves, minced
  • 2 cups long-grain rice (we used Uncle Ben’s Original Long Grain Rice)
  • 1 (10-oz.) can Original Rotel Diced Tomatoes & Green Chilies
  • 1 (14.5 oz.) can diced tomatoes
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon Kosher salt
  • 2 to 3 cups low-sodium chicken broth (we used 2 cups)
  • Chopped fresh cilantro, for garnish (we didn’t use it)

Directions

  1. Pour the oil into a large skillet and set the heat to medium-high. Once the oil’s hot, toss the the onion and garlic in and cook for 3 to 4 minutes, stirring continuously. Turn the heat down to low and add the rice to the skillet. Cook for 3 minutes, stirring constantly so that the rice doesn’t burn. Add in the Rotel, cumin, diced tomatoes, cayenne, and salt, stirring to combine. Add 2 cups of broth in, stirring to combine and wait for the dish to come to a boil. Turn the heat down to low and put a lid on the skillet. Let the rice simmer for 10 to 15 minutes (we went with 15 minutes) or until the rice is fully cooked. If the rice looks sticky, pour some or all of the remaining 1 cup of broth in. Right before serving, add the cilantro to the dish if you’re going to use it.

This was actually the first rice recipe we ever tried, before this we had just been using microwavable rice. Once we made this though, we could never go back to the pre-packaged Mexican rice. There’s a pleasant level of heat to it and there’s an al dente quality to the rice. There’s spiciness, the tomatoes provide a nice pop of juiciness when you have some in your bite as well as a contrasting texture to the rice. The heat will make your lips tingle but it doesn’t overpower the flavor from the spices. A little softness from the onion also contrasts nicely against the other textures.

Recipe source unknown.

We weren’t paid in any form to promote Uncle Ben’s or Rotel.

Take care everybody !

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