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| Photo from Carlsbad Cravings.com |
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.
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