Mexican people probably don't recognize this rice as theirs so let's be clear that it's the American idea of what Mexican rice is. And for Mexican rice--or, rather, "Mexican" rice--it's pretty good. Thank you, Pioneer Woman!
The original recipe calls for Ro Tel. You can use that instead of salsa.
Ingredients
- 2 tbsp canola oil
- 1 cup long grain rice
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 14.5 oz can crushed tomatoes
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 cup fresh cilantro
6-8 servings
Directions
Heat oil in a large pan over medium heat. Add the rice and cook, stirring occasionally, until it takes on a slight color. Add the onions, garlic, tomatoes, broth, cumin, and salt. Bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender (about 20 minutes). Add more chicken broth if necessary.
Chop cilantro and fold in before serving.
45 minutes
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