The Best Mexican Rice

Best served with Cilantro Lime Grilled Chicken.
chex-mix

Ingredients

  • 2 cups long grain white rice, rinsed
  • 4 Roma tomatoes (or any tomato of your choice)
  • 1 small sweet yellow onion
  • 1/3 cup refined coconut oil
  • 2 medium jalapeños (ribs and seeds removed for milder flavor), minced
  • 3 garlic cloves, minced
  • 1 Tbsp tomato paste
  • 2 cups vegetable broth (low sodium)
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1 tsp salt
  • 2 heaping Tbsp fresh cilantro, finely chopped (may add more to your liking)
  • Limes for serving

Directions

  1. Preheat oven to 350°. Then, in a fine mesh strainer rinse long grain rice until the water runs clear, about 1 minute. Rinsing the rice removes the starch so the rice will be dry fluffy and not sticky. Give the rice a couple of good shake to remove all the excess water, then set aside.
  2. In a blender puree 4 Roma tomatoes and onion. You want this mixture to equal 2 cups of liquid. If you have extra you can discard it or save it for another recipe.
  3. Heat oil in a heavy bottomed oven safe straight sided sauté pan* (I use a 3-1/2-quart) or Dutch oven with tight fitting lid over medium heat. Carefully pour in rice and stir fry rice for about 5 minutes, until lightly toasted.
  4. Add your jalapeños and garlic and saute for about 2 minutes. Then add the tomato puree, tomato paste, seasonings, and broth. Gently stir to combine all flavors. Bring the rice to a boil. Then cover and cook in a preheated oven for about 30 minutes, stirring half way through.
  5. Once done, fluff with fork and add fresh cilantro and lime to taste.

*If you do not have an oven safe sauté pan or Dutch oven you can prepare this on the stove top and transfer into a 9x13 baking dish or foil pan and cover with foil. Please be careful when transferring this mixture, it is very hot.

chex-mix