So when I was making my fiesta for Cinco de Mayo this year, I also decided to make some Mexican rice. I don’t make it often, which is kind of weird because it’s super easy to make. It’s just a combination of tomatoes, onions, garlic, broth and rice all together in one dish and it’s delux. I actually baked mine in the oven, but you could easily do it on the stovetop – just pay attention so it doesn’t wind up sticking to the bottom.
Mexican rice pairs well with just about anything. I like to put it in a tortilla with my meat of choice and make a burrito/taco out of it. The combinations are endless!
Start with the tomatoes and onions – process in food processor.
In an oven proof pot, saute the rice and garlic until it becomes toasted and golden. If you want to add some heat, you could throw in some diced jalepenos.
Stir in the tomato mixture, broth, salt and tomato paste.
Bring to a boil. Put a lid on the pot and bake in a 350 degree oven for about 45 minutes or until done.
Fluff the rice. Add cilantro.
Serve and enjoy!
2 medium tomatoes
1/4 cup olive oil
2 cups rice
2 cloves garlic, minced
2 cups chicken broth
1 Tablespoon tomato paste
salt to taste
1/4 cup cilantro
In a food processor, process onions and tomatoes into a puree. Then in an oven proof pot, saute the rice and garlic in the olive oil until toasted and golden brown. Add the tomato puree, broth, salt and tomato paste. Stir to combine and bring to a boil. Cover and bake in a 350 degree oven for about 45 minutes or until the rice is done. Fluff the rice and stir in cilantro. Serve and enjoy!