Recipe Details
Restaurant-style Mexican Rice serves 6-8, packed with flavor from tomatoes, cumin, and jalapeños, perfect for any meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rickscookingschool.com.
Cooking tools:
- Blender
- Food processor
- Dutch oven
- Garlic press
- Citrus press
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Spatula
- Fork
Ingredients
- 1 (28-ounce) can whole peeled tomatoes
- 1 medium onion, peeled and roughly chopped
- 2 cups chicken stock
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/3 cup neutral cooking oil, such as canola or safflower
- 2 cups long-grain white rice
- 1 to 2 chile peppers, such as jalapeño or serrano, seeded and minced
- 4 to 5 garlic cloves, pressed
- 1/4 cup finely chopped Parsley
- Juice from 2 limes, plus additional wedges for serving
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