Mexican Rice

printed from melskitchencafe.com

*Serves 4-6

1 cup of long grain white rice

2 cups of low-sodium chicken broth

1 tablespoon of olive oil

1 small yellow onion, diced

4 cloves of garlic, finely minced

1/4 cup of tomato paste

1 tablespoon of lime juice, from about 1 lime

1/2 cup of freshly chopped cilantro

2 teaspoons cumin

Salt to taste

In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes.

While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.