Chita's Mexican Rice
photo by mommyluvs2cook
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
3 1/2 cups
- Serves:
- 6
ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1⁄2 small onion, diced
- 1 (14 ounce) can whole tomatoes
- 1 (14 1/2 ounce) can chicken broth
- 3 sprigs cilantro
- 1⁄4 cup frozen peas (optional)
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!