The Mexican rice that comes in a box is quick, but it is super salty and not nearly as good as this restaurant-style Mexican rice that compares to your favorite Mexican restaurant.
- 1 Tbsp. Butter
- 1 Cup Long Grain Brown rice
- 1/4 Cup Onion, diced finely
- 1/4 Cup Green (or red) pepper, diced finely
- 2 Cloves Garlic, minced
- 2 Cups Chicken broth
- 1 teaspoon Cumin
- 1/4 Cup Freshly Chopped Cilantro
- 1/4 Cup Freshly Chopped Parsley
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Pepper
- 1 (14 oz) Can Diced tomatoes, drained (or salsa or fire roasted)
- 1 Tablespoon Tomato paste
- Add the butter to a large skillet that has a tight fitting lid over medium heat.
- Add the rice and sauté until light brown, approximately 2-3 minutes.
- Add the onions and peppers and sauté a few more minutes to soften them.
- Add the garlic and stir to combine.
- VERY CAREFULLY add the chicken stock, your pan may sizzle and pop and steam so please use caution.
- Add all the spices, tomatoes and tomato paste. Bring to a boil and immediately, cover and reduce the heat to low.
- Simmer for 35 minutes without lifting the lid. Gently shake the pan now and then.
- After 35 min stir the rice to see how much liquid is left, if it needs a little more time, continue to cook, otherwise, fluff the rice, turn the stove off, put the lid back on and let the rice sit for 10 minutes. *At this point I remove the cover and use a kitchen towel instead of a lid.
- Fluff with a fork and enjoy!
WHAT TO SERVE WITH THIS: