MEXICAN RICE

 

1 cup jasmine rice

2 roma tomatoes

1/2 onion, chopped

2 garlic cloves

1/2 teaspoon ground cumin

1/2 teaspoon onion powder

salt and pepper to taste

1 tablespoon tomato chicken bouillon

2 cups chicken broth

2 tablespoons oil

In blender or food process pulse together onion, garlic, cumin, onion powder, tomatoes and 1/4 cup chicken broth - set aside

Heat oil in a pan over medium heat.  Add rice and cook over medium heat until browned and toasted (about 12 minutes).  Warm remaining broth up in microwave and dissolve tomato bouillon in it.  Add processed tomato mixture to rice and cook for about 1 minute then add broth mixture.  Season with salt and pepper and place lid on pan.  Allow to simmer for 15 minutes.  Remove pan from (do not remove lid) and allow to sit for 15 minutes before fluffing the rice and serving.

I saw this recipe recommended in a Facebook group and had to try it.  It was amazing and tasted just like Mexican rice I love in restaurants.  Here is the video tutorial I followed:  https://www.youtube.com/watch?v=2yC-OKSgUkY

I did do an experiment and also made this rice using an 8oz can of Goya tomato sauce mixed with 1/4 cup chicken broth and some cumin in place of the processed mixture.  This batch of rice was darker with a stronger tomato flavor.  It was still very good but I preferred the original recipe - it's great in a pinch when you don't want to get the blender out!