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Chita's Mexican Rice

5.0(5)

Once you make this recipe, you'll never go back to using a box mix again. It is so easy and foolproof, and will be completely authentic. This is the recipe I grew up with, but of course we never measured. Just threw in this and that. This would taste best with homemade chicken stock, but the directions use canned, as that's what most people have. You can replace the canned tomatoes with Rotel diced tomatoes. Use about a half cup including the liquid, it will give it a spicy kick! The directions may seem long, but it's actually quite simple. Buen provecho!

by Jostlori·published 2012-06-03

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Long Grain Rice

Servings

3 1/2 cups, 6 serving(s)

Total time

30 min

prep 15 min

Calories / serving

161 kcal

Ingredients (8)

serves

1 cup long-grain white ricewhite-rice
1 tablespoon olive oilolive-oil
2 garlic cloves, mincedgarlic
1/2 small onion, dicedonion
1 (14 ounce) can whole tomatoestomato
1 (14 1/2 ounce) can chicken brothchicken-broth
3 sprigs cilantrocilantro
1/4 cup frozen peas (optional)

Instructions (11 steps)

01Pour 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.
02Heat olive oil in medium saucepan then stir in rice until well coated.
03Saute till light golden brown, stirring frequently, then add garlic and onion.
04Continue until onions are translucent, stirring frequently.
05Holding 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.

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