Restaurant-style Mexican rice that's the perfect side for tacos and burritos.
One of my favorite things about Mexican restaurants is the yummy mexican rice! This recipe is so perfect. It's great as a side for street tacos, burritos… anything Mexican!
Prep 15 min · Cook 25 min · Total 40 min
Put tomatoes and quartered onion in a blender and blend until smooth.
Transfer 2 cups of the tomato mixture to a saucepan. (Use the rest of the tomato mixture for another use.) Add chicken broth, salt, and cumin, and bring to a boil.
Meanwhile, in a large saucepan heat oil on medium high. When hot, add the rice and saute for about 5 minutes until it's lightly toasted.
Lower the heat and add jalapeno. Cook for 2 minutes. Add garlic and cook another 30 seconds.
Pour boiling tomato/broth mixture into pan with the rice. CAUTION: Be careful because it can spatter all over! Stir to combine.
Cook for 20-25 minutes until rice is soft. Fluff rice. If desired, add cilantro and fluff again.
