RECIPE
11 INGREDIENTS7 STEPS1HR 15MIN

Mexican Rice

4.8
5 Ratings
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StreetSmart Kitchen
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This authentic Mexican rice recipe makes an ideal dish to serve on the side of Mexican cuisine like enchiladas, quesadillas, burrito bowls. Whether you keep it as is or add slices of avocado on top, I promise that you won’t be disappointed.

1HR 15MIN

Total Cooking Time

11

Ingredients
StreetSmart Kitchen
We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!
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Ingredients
US / METRIC
Servings:
8
Serves 8
1 can
(28 oz)
Fire Roasted Diced Tomatoes
1
Medium White Onion , roughly chopped
1/3 cup
Avocado Oil
1
Red Chili Pepper , deseeded, finely chopped
up to 2
5 cloves
Garlic , minced
2 cups
Chicken Bone Broth
1/2 Tbsp
1/2 tsp
Ground Cumin
1/4 cup
1
Lime , juiced
up to 2
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Directions

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Step 1
Purée Fire Roasted Diced Tomatoes (1 can) and White Onion (1) in a food processor. You’ll need 2 cups of the mixture. Preserve the rest for later, or for Mexican-style chicken soup.
Step 2
In a medium saucepan, heat Avocado Oil (1/3 cup) over medium-high heat for about 3 minutes.
Step 3
Toast Brown Rice (2 cups) in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes.
Step 4
Add Red Chili Pepper (1) and Garlic (5 cloves) , stir until combined.
Step 5
Pour 2 cups of the tomato mixture and Chicken Bone Broth (2 cups) into the saucepan. Stir in Kosher Salt (1/2 Tbsp) and Ground Cumin (1/2 tsp) . Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes, undisturbed. Do not uncover the pot to check the rice during cooking.
Step 6
Remove from heat and let it stand for 10-15 minutes.
Step 7
Stir in Fresh Cilantro (1/4 cup) and juice of the Lime (1) . Enjoy!

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