Recipe by Toby Jermain
I've been playing around for a long time looking for a good Mexican rice recipe, couldn't find one, so I built this one from scratch.
- 1⁄3 cup finely diced seeded fresh hatch chilies or 1⁄3 cup poblano chile
- 3⁄4 cup finely diced onion (about 1 medium onion)
- 2 plum tomatoes, seeded and finely diced (optional)
- 1 bunch fresh cilantro, stemmed and coarsely chopped,divided
- 1 (8 ounce) can tomato sauce
- 4 cups warm water
- 1 -2 teaspoon chicken bouillon granules or 1 -2 chicken bouillon cube, crushed (in lieu of salt)
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garlic granules
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 cups long-grain rice
Directions See How It's Made
- Prepare veggies, and set aside.
- Combine tomato sauce, water, bouillon granules, spices, optional tomatoes, and half of cilantro, stir to combine well, and set aside.
- Heat olive oil in a medium saucepan over medium heat, add rice, and stir to coat well with oil.
- Saute until rice just begins to turn translucent, stir in the diced chilies and onion, stir to combine, and continue to saute until veggies are softened and rice just begins to brown in places, stirring frequently.
- Stir tomato sauce mixture, and then stir into rice, being careful of steam.
- Adjust heat to a simmer, cover, and cook for 15 minutes, stirring once after 5-6 minutes.
- When done, add the remaining half of cilantro, gently fluff with a fork to combine, cover, and keep warm until ready to serve.