Mexican Rice

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.

Total Time

1hr 15min

3.9

7 Ratings

Author: StreetSmart Kitchen

Servings:

Ingredients

•

1 can
(28 oz)

Fire Roasted Diced Tomatoes

•

Medium White Onion , roughly chopped

•

1/3 cup

Avocado Oil

•

2 cups

Brown Rice

•

Red Chili Pepper , deseeded, finely chopped

•

5 cloves

Garlic , minced

•

2 cups

Chicken Bone Broth

•

2 tsp

Kosher Salt

•

as needed

Ground Cumin

•

4 Tbsp

Chopped Fresh Cilantro

•

Lime , juiced

Cooking Instructions

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.

In a medium saucepan, heat Avocado Oil (1/3 cup) over medium-high heat for about 3 minutes.

Toast Brown Rice (2 cups) in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes.

Add Red Chili Pepper (1) and Garlic (5 cloves) , stir until combined.

Pour 2 cups of the tomato mixture and Chicken Bone Broth (2 cups) into the saucepan. Stir in Kosher Salt (2 tsp) and Ground Cumin (as needed) . 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.

Remove from heat and let it stand for 10-15 minutes.

Stir in Fresh Cilantro (4 Tbsp) and juice of the Lime (1) . Enjoy!

Nutrition Per Serving

CALORIES

178

FAT

10.9 g

PROTEIN

4.6 g

CARBS

15.9 g