Mexican Rice

Mexican Rice or Spanish Rice is the perfect condiment to go with any Mexican meal. I love the flavor of tomatoes, garlic, onion and cumin in the rice. It goes so well with Mexican food. So does re-fried beans but that is another post all together.

Mexican Rice (Serves 5-6 as a side dish)
1 cup uncooked rice
2 Tbsp olive oil
1 8-oz can diced tomatoes
1 medium onion, diced
3 cloves garlic, finely chopped
1 1/2 cups of chicken broth
2 tsp cumin
1 jalapeno, split lengthwise (optional)
3 Tbsp fresh parsley, finely chopped
salt and pepper to taste

Directions

 Step 1: Heat a deep pan over medium high heat. Add in the olive oil.

Step 2: Add in all the rice. Toast till the rice is golden brown. Stir constantly to avoid rice from burning.

Step 3: Rice should look like this when toasted. Add in garlic and saute till aromatic.

Step 4: Add in onion. Continue to saute till onion has softened slightly.

Step 5: Add in the can of diced tomatoes, juice and all. Mix in the chicken broth, cumin, jalapeno, salt and pepper. Stir well to combine. Cover pan and let mixture comes to a boil over medium high heat. As soon as it comes to a boil, turn heat down all the way to low. Let cook for 25 minutes, covered.

Step 6: When the time is up, add in the chopped fresh parsley. Return the cover and let pan sit on the cool side of the stove. Allow rice to steam for another 10 minutes before serving.

Serve Mexican rice with steak fajita, chimichanga, burritos, tacos or your favorite Mexican dish. Or if you are a vegetable lover like me, serve the rice with grilled vegetables. Always have pico de gallo, guacomole and sour cream on hand when serving Mexican meal.