CINCO DE MAYO
Easy Mexican rice recipe that infuses garlic, onion, cumin, and tomatoes. This side dish pairs nicely with a plate of tacos, fajitas, beans, and more!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Yield: 14 servings
Author: Jessica Gavin
2 cups (400 g) long grain rice, extra long grain or jasmine
2 tablespoons (30 ml) olive oil
½ cup (70 g) diced yellow onion, ¼-inch dice
1 tablespoon (11 g) minced garlic
1 teaspoon (2 g) cumin
1 teaspoon (6 g) kosher salt
1 tablespoon (21 g) tomato paste
1 cup (155 g) diced tomatoes, ¼-inch dice
4 cups (960 ml) unsalted chicken stock, or broth
1 tablespoon (2 g) chopped cilantro
Add rice to a fine-mesh strainer. Rinse under cool running water until it runs clear, scrubbing the rice in between your fingers several times, about 1 minute. Shake the colander and lightly press with hands to drain the excess water.
Heat a Dutch oven or medium saucepan over medium heat, add 2 tablespoons of olive oil.
Once the oil is hot add in onion, saute until slightly translucent, 1 minute. Add garlic, saute until fragrant, 30 seconds.
Add the rice and turn the heat up to medium-high. Saute, stirring frequently until the grains are lightly toasted, 4 to 5 minutes. Make sure to scrape the bottom of the pan so the rice does not burn.
Turn the heat down to medium, add cumin and salt, saute for 30 seconds. Add in tomato paste, stir to combine, and cook for 30 seconds. Add in diced tomatoes, stir to combine.
Slowly pour in the chicken stock, and bring to a boil. Cover and then reduce to a simmer over low heat. Cook until the rice is tender, about 20 minutes.
Turn off the heat, keep the cover on, and allow the rice to sit for 10 minutes to absorb all of the water. Gently fluff with a fork. Taste rice and season with more salt as desired.
Garnish rice with cilantro leaves.