May all your Mexican rice dreams come true!
Ingredients:
- 1 Can tomatoes (peeled)
- 1 Medium onion (peeled and roughly chopped)
- 2 Cups chicken Stock
- 1 1/2 Teaspoons kosher salt
- 1/2 Teaspoon ground cumin
- 1/3 cup neutral cooking oil
- 2 Cups long-grain white rice
- 1 to 2 Chile peppers, seeded and minced (for flavor)
- 4 to 5 Garlic cloves, pressed
- 1/4 Cup finely chopped cilantro
- Juice from 2 limes, plus additional wedges for food decoration
Directions:
- Place tomatoes and onion in a blender or food processor and puree until smooth
- Transfer the tomato mixture to a medium sauce pan and stir in the chicken stock, salt, and cumin. Bring to a boil over medium heat.
- While bringing tomato mixture to a boil, Heat oil in a heavy dutch oven over medium to medium-high heat. When oil is sizzling, add the rice and saute, stirring frequently until lightly toasted and golden (8-10 minutes) DO NOT burn.
- Add green chilies and cook until they are softened (about 2 minutes) lowering the heat if necessary.
- Add garlic and cook for 30 seconds
- Pour the boiling mixture over the rice and stir to combine
- turn heat to low and cook covered until liquid has evaporated and rice is done (about 15 min) continue to mix every few minutes so it does not stick to the bottom.
- Remove from heat and gently stir rice. Re-cover the pot and allow to rest undisturbed for 10 min.
- Add cilantro and lime juice and lightly fluff.
- Add lime wedges for beautiful food decoration
- ENJOY!
You are welcome! Let me know how it goes!!
XOXO
Modern day LDS wife
