Mexican Tomato Rice | Recipe | Taco Rice

I like a little flavor to my rice, otherwise, I end up loading it up with butter, soy sauce or other fattening or salty additives.  The addition of onion and tomatoes gives this rice just enough flavor without it being overwhelming.  This rice was a nice addition to our taco bar, but was flavorful enough to eat on its own as a side dish.

I found this recipe in Rick Bayless's Authentic Mexican Cookbook.  He suggests also adding carrots and peas.

Mexico Tomato Rice Recipe
Yields: 3-1/2 c

1-1/2 Tbsp vegetable oil
1 c long-grain rice
1 small onion, finely chopped
1 large clove, minced
1-1/2 c low-sodium chicken broth or water
1/2 15-oz can whole peeled tomatoes, pureed
1/2 tsp salt
handful chopped cilantro or parsley, for garnish (optional)

1. About 40 minutes before serving, heat oil in a large-rimmed skillet over Medium heat.  Add the onion and rice; cook, stirring regularly, until both are lightly browned, 7-10 minutes.  Stir in garlic; cook 1 minute.  While rice is cooking, pour broth into a small pot and bring to a simmer
2. Add pureed tomato to the browned rick and cook for a minute, stirring several times.  Add the simmering brother and stir well.  Cover the pan and reduce heat to Medium-Low.  Cook for 15 minutes, then turn off heat and let the rice stand 5-10 minutes, covered, until rice is tender.  Fluff with a fork and add cilantro or parsley for garnish.



3 comments:

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Richard BlackRose said... [Reply]

Cool info!

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