- 1 cup long grain rice
- 1 tablespoon canola oil
- 1/2 medium onion, chopped
- 1 garlic clove, minced
- 1 can mild green chilies
- 1 can diced tomatoes
- 1 cup chicken broth
- 1/8 cup cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon taco seasoning or chili powder for spice
- 1 teaspoon salt
1. Cut onion in half, then in fourths. Place onion flat on a cutting board, slice at an angle toward the center in small sections. Turn & slice thinly while holding the sliced sections together. Finally chop finely.
2. Rinse cilantro & dry with a paper towel. Cut off stems & chop finely.
3. Use a garlic mincer or chop one garlic clove finely.
1. Heat canola oil at medium heat in a skillet or sauce pan.
2. Add onions & brown for about 1-2 minutes.
3. When onions are brown, reduce heat to low. Add rice & minced garlic, stir mixture to allow rice to brown for about 2 minutes.
4. Drain chilies & add about 2 tablespoons, or more, to rice mixture.
5. Add diced tomatoes with juice to the rice & mix together well.
6. Pour in chicken broth, spices, salt, & pepper. Stir together mixture & bring to a boil. Turn heat back up to medium & bring mixture to a boil.
7. Once mixture starts to boil simmer on low, covered, for 10-15 minutes or until rice is tender. Check at 10 minutes to make sure it does not burn at the bottom.
8. When rice is finished add any extra spices needed, mix well, take rice off the heat & plate.
PLATE FINISHED PRODUCT
Top with fresh cilantro & serve.
STORY BEHIND THE DISH
Mexican rice has always been something I have tried to perfect. I have found that there are so many versions out there but this mixture of goodness always seems to satisfy.
If you want more spice you can substitute the mild chilies for fresh chilies. You can also add cayenne pepper or red pepper flakes to spice things up. If you want less chunky use petite diced tomatoes or more chunky you can even used whole canned tomatoes.