Chita's Mexican Rice

Recipe by Jostlori
READY IN: 30mins
YIELD: 3 1/2 cups




  • Pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. Set aside three whole tomatoes, saving remaining juice and tomatoes for another use.
  • Heat olive oil in medium saucepan then stir in rice until well coated.
  • Saute till light golden brown, stirring frequently, then add garlic and onion.
  • Continue until onions are translucent, stirring frequently.
  • Holding a tomato in your hand, squeeze over saucepan to break it up. Drop it in pan. Repeat with two remaining tomatoes and stir into the rice.
  • Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.
  • Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.
  • Simmer until water is absorbed, about 15 minutes.
  • Open lid, remove cilantro sprigs and spread frozen peas on top (optional).
  • Replace cover and let sit for a few minutes, allowing peas to warm.
  • Fluff rice to mix in peas and serve.