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Abdul Rehman

Mexican Rice

A restaurant-style Mexican rice made with toasted long-grain rice, fresh tomato puree, and seasoned halal chicken broth. The grains come out fluffy and separate with a warm, lightly spiced tomato flavor that pairs with almost any main dish.
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Prep Time 10 minutes
Cook Time 25 minutes
5 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican
Calories: 225
Ingredients Method

Ingredients
  

  • 1½ cups long-grain white rice
  • 2 tablespoons vegetable oil
  • ½ medium white onion finely diced
  • 3 garlic cloves minced
  • 1 cup fresh tomato puree or canned crushed tomatoes, drained
  • 2¼ cups halal chicken broth low-sodium
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon fine salt or to taste
  • Fresh cilantro and lime wedges to serve optional

Method
 

  1. Heat 2 tablespoons oil in a heavy-bottomed saucepan over medium-high heat. Add the dry rice and toast, stirring constantly, for 4 to 5 minutes until the grains turn golden and smell nutty.
  2. Add the diced onion and stir for 2 minutes. Add the garlic and stir for 1 minute.
  3. Add the tomato puree and cook for 2 minutes, stirring, until it darkens slightly.
  4. Pour in the chicken broth. Add cumin, chili powder, and salt. Stir and bring to a full boil.
  5. Reduce heat to the lowest setting. Cover with a tight-fitting lid and cook for 18 to 20 minutes without lifting the lid.
  6. Remove from heat. Leave covered for 5 minutes. Fluff with a fork from the bottom up and serve.