This Mexican rice takes long-grain rice and simmers it in a garlic, onion, tomato base for maximum flavor and a bright, beautiful color. Easy to make at home, restaurant taste!
Avocado Oil Long Grain White Rice Tomatoes | Onion Garlic Paste | Chicken Broth Salt And Black Pepper GARNISH Lime | Fresh Cilantro
Using a blender or food processor, blend tomatoes until smooth. Set aside. Sauté the garlic and onion in avocado oil for 2 minutes until it becomes fragrant.
Once fragrant add in your rice. Brown and toast for 5-6 minutes. Once rice is slightly browned add tomato puree, chicken broth, salt, and pepper.
Stir to combine. Bring to a boil, then reduce heat and simmer for 15-20 minutes until liquid is absorbed. Fluff with a fork and add more salt to taste if needed.
Sprinkle some chopped cilantro or freshly squeezed lime juice on top before serving.