Description
A fluffy, tomato-forward rice that pairs perfectly with tacos and other dishes, featuring a toasty, nutty aroma.
Ingredients
- 1 1/2 cups long-grain white rice, rinsed
- 2 tbsp vegetable oil or light olive oil
- 2 medium Roma tomatoes (or 8 oz canned tomato sauce)
- 1/4 small white onion
- 2 garlic cloves
- 2 1/4 cups low-sodium chicken or vegetable broth
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp ground cumin
- 1/4 cup frozen peas or diced carrots (optional, add at the end)
- Fresh cilantro and lime wedges for serving (optional)
Instructions
- Rinse the rice until the water runs nearly clear.
- Heat vegetable oil in a medium heavy-bottomed saucepan over medium heat and toast the rice for 4-6 minutes until translucent at the edges.
- Blend tomatoes, onion, garlic, and broth until smooth, then strain the puree through a fine-mesh sieve.
- Add the strained tomato puree, water, salt, and cumin to the toasted rice.
- Bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes before fluffing with a fork.
Notes
For a smoky flavor, add minced chipotle in adobo to the tomato puree. Can be served with various main dishes or in Tex-Mex bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sauté, Simmer
- Cuisine: Mexican