Mexican Rice
READ THIS FIRST: Since the water content on the tomato and onion can vary, watch the liquid you add to your rice, you may need a bit more to make sure the rice cooks properly and is nice and fluffy.
Ingredients
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- 2 cups long grain rice, uncooked
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- 3 tbsp olive oil
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- 2 tomatoes
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- 1 red onion
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- 2 tbsp minced garlic
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- 3.5 cups chicken broth
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- 2 tsps salt
Directions
- Add olive oil to medium saucepan, heat on medium heat.
- Add rice to oil and toast until lightly browned. You’ll need to let is rest a little longer than you’d expect, but don’t forget it because it goes from perfectly browned to thoroughly burnt in the blink of an eye!
- While your rice is toasting, Add tomatoes (cut in half), onion (cut in fourths), 1 cup chicken broth, garlic and salt to blender. Blend thoroughly.
- Added blender contents to rice, add rest of chicken broth and reduce heat to low. Cover rice and cook for 25 minutes.
- Once cooked, fluff rice and serve.