Mexican recipes
Mexican rice
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35 min
Serves 4 - 6
Mexican
Ingredients
- 1 cup white rice 240 ml white rice
- 2 cup chicken broth 480 ml chicken broth
- 1 tbsp butter 15 ml butter
- 1 tbsp olive oil 15 ml olive oil
- 1 small onion, finely chopped 1 small onion, finely chopped
- 1 or 2 jalapeno chiles, chopped (optional) 1 or 2 jalapeno chiles, chopped (optional)
- 4 clove garlic (minced) 4 clove garlic (minced)
- 1/4 cup tomato paste 60 ml tomato paste
- 1 tsp cumin 4.9 ml cumin
- 1 tbsp lime juice 15 ml lime juice
- 1/2 cup cilantro (coriander) 120 ml cilantro (coriander)
- Salt to taste Salt to taste
Method
In a pot over high heat add the chicken broth, rice and butter. Bring to a boil, stir well, cover and simmer over low heat for 20 minutes.
Remove from heat and keep covered for 10 minutes more. Do not uncover.
While the rice is cooking, add the olive oil, onion and jalapeno chiles (if using) in a skillet and cook over medium heat for 5 to 6 minutes, until soft and lightly brown.
Add garlic to pan and cook for one minute. Stir in the tomato paste and cumin and cook for one more minute. Add the cooked rice, lime juice and coriander, and season with salt to taste.
Remove from heat and keep covered for 10 minutes more. Do not uncover.
While the rice is cooking, add the olive oil, onion and jalapeno chiles (if using) in a skillet and cook over medium heat for 5 to 6 minutes, until soft and lightly brown.
Add garlic to pan and cook for one minute. Stir in the tomato paste and cumin and cook for one more minute. Add the cooked rice, lime juice and coriander, and season with salt to taste.
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