This bright-colored Mexican rice gets flavored with garlic, onion and tomatoes and is the perfect side to your next meal!
| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 cups long-grain white rice
- 3 tablespoons vegetable oil
- 1 clove garlic, roughly
- chopped
- 1/2 white onion, chopped
- 4 plum tomatoes, chopped
- 1 jalapeno pepper, halved
- Kosher salt
Instructions
- Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.
- Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 463 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 442 mg |
| Serving Size | 1 of 4 servings |
| Calories | 463 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 442 mg |
Reviews
Best recipe I’ve found that is close to my mothers rice ♥️
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