Mexican Rice

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 can
(28 oz)

Fire Roasted Diced Tomatoes

1

Medium White Onion , roughly chopped

1/3 cup

Avocado Oil

2 cups

Brown Rice

1

Red Chili Pepper , deseeded, finely chopped

up to 2

5 cloves

Garlic , minced

2 cups

Chicken Bone Broth

1/2 Tbsp

Kosher Salt

1/2 tsp

Ground Cumin

1/4 cup

Chopped Fresh Cilantro

1

Lime , juiced

up to 2

Cooking Instructions

HIDE IMAGES

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!