Recipe creator Catherine Brookes calls Mexican rice "A simple and fun way to jazz up rice." The meal is similar to Spanish rice but not the same.
Ingredient
– 1 tablespoon olive oil– 1 large yellow onion, diced– 4 cloves garlic, minced– 1 tablespoon tomato purée– 2 ½ cups chicken stock– 1 14.5-ounce can chopped tomatoe– 1 ½ cups uncooked white rice– ½ teaspoon cumin– ½ teaspoon chili powder– salt and pepper, to taste– ¼ cup cilantro, chopped
Direction
Heat olive oil in a pan on medium. Sauté the onion for 5 minutes to soften.
1
Put the garlic in the pan with the onion and cook for one minute.
2
Add tomato purée, chicken stock, tomatoes, rice, cumin, chili powder, and salt & pepper to taste.
3
Bring the rice mix to a boil, then lower the heat so it's just barely boiling.
4
Cook rice uncovered for 15–20 minutes until liquid is absorbed.Mix cilantro into Mexican rice and serve.