Mexican Rice with Charred Tomatoes, Chiles, and Onion

Name: Mexican Rice with Charred Tomatoes, Chiles, and Onion
Ingredients: 2 ripe tomatoes (about 12 ounces), cored; 1 medium white onion, peeled and halved crosswise, thin end halved lengthwise, thick end quartered lengthwise; 6 cloves garlic, unpeeled and scrubbed; 3 medium jalapeño chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds; 2 cups long grain white rice; 1/3 cup canola oil; 2 cups low-sodium chicken broth, or vegetable broth; 1 tablespoon tomato paste; 1 1/2 teaspoon table salt; 1/2 cup minced fresh cilantro leaves; 1 lime cut into wedges, for serving

www.americastestkitchen.com

Mexican Rice with charred tomatoes, chiles, and onion brings a smoky depth to your table. This recipe elevates simplicity with robust flavors and textures.

Keywords

Side Dishes
Mexican
Rice
Latin America & Caribbean
Pasta
Grains
Rice & Beans

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Ingredients

2 ripe tomatoes (about 12 ounces), cored
1 medium white onion, peeled and halved crosswise, thin end halved lengthwise, thick end quartered lengthwise
6 cloves garlic, unpeeled and scrubbed
3 medium jalapeño chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds
2 cups long grain white rice
1/3 cup canola oil
2 cups low-sodium chicken broth, or vegetable broth
1 tablespoon tomato paste
1 1/2 teaspoon table salt
1/2 cup minced fresh cilantro leaves
1 lime cut into wedges, for serving