Restaurant-Style Mexican Rice (Recipe 150 of 125)

Photo from Carlsbad
Cravings.com

5 STARS! This was a fantastic recipe. Worth the time to put this one together. 

One ingredient I couldn't find in the grocery store was tomato bouillon. I had never heard of that and am now intrigued to find it and try it. I replaced the flavor with tomato paste. 

I also took a page from another recipe and used V8 Spicy instead of tomato sauce. It adds a little more flavor, but very little spice. 

Be sure to salt your rice too. If you don't it'll be bland and boring. 

Restaurant-Style Mexican Rice

Recipe from Carlsbadcravings.com

Serves 8

3 T olive oil

1/2 medium onion chopped

2 c basmati rice well rinsed and drained*

3 garlic cloves minced

1-3 jalapeno peppers seeded, deveined, minced

2 3/4 c low sodium chicken broth

1 c (8 oz.) tomato sauce

1 14 oz. can fire-roasted tomatoes well drained

2 tsp (or 2 chopped cubes) TOMATO bouillon with chicken flavor see notes**

3 T mild chopped green chiles

1/2 tsp EACH ground cumin, chili powder, dried oregano

1/4 tsp EACH ground coriander, smoked paprika, salt

GARNISH

finely chopped cilantro

lime juice

Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.

Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.

Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.

Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.