Mexican Restaurant Rice
A fragrant dish perfect for pairing with your favorite Mexican meal from tacos to fajitas. Or upgrade your bowls vs. using plain white rice. 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!
Servings 4
Calories 291kcal
Ingredients
- 3 tablespoon avocado oil
- 1 cup long grain white rice rinsed
- 2 large Roma tomatoes quartered
- 1 white onion finely diced
- 2 teaspoon garlic paste
- 1 cup chicken broth
- 2 teaspoon salt
- ½ teaspoon black pepper
Garnish
- 1 lime wedged
- 2 tablespoon chopped fresh cilantro
Instructions
- Purée tomatoes. Using a blender or food processor, blend tomatoes until smooth. Optional to strain, but not necessary. Set aside.
- Sauté aromatics. In a large, deep skillet or pot add in your olive oil, garlic,and onion. Sauté for 2 minutes until it becomes fragrant.
- Toast rice. Once fragrant add in your rice. Brown and toast for 5-6 minutes, stirring occasionally.
- Season rice. 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, season, garnish, and serve. Fluff with a fork and add more salt to taste if needed. Serve with lime and cilantro as garnish, if desired.
Notes
- Rinse rice by placing it in a strainer before cooking and rinsing with cold water until water runs clear.
- You can use 1 teaspoon of chicken bouillon + 1 cup of water in place of broth if that's more convenient.
- Choose large tomatoes or add a third if all you can find is small.
- You do not need to cover the rice when simmering.
Nutrition
Calories: 291kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 1387mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 1mg
