Basic Mexican Rice
This is a very basic Mexican rice recipe, and you can customize it with whatever ingredients or spices make you happy—diced jalapenos, chopped black olives, Cotija cheese, turmeric…anything goes!
|2 tablespoons||canola oil|
|1/2||whole large onion, chopped|
|2 cups||long grain rice|
|3 cloves||garlic, minced|
|1 can||rotel diced green chilies and tomato (10 ounce can)|
|1 can||(14 1/2 oz. size) whole tomato|
|2 cups||low sodium chicken broth (more if needed)|
|1 teaspoon||cumin (more to taste)|
|1 teaspoon||kosher salt|
|fresh cilantro, chopped|
Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.