Follow these steps for perfect results
long grain white rice
rinsed
chicken broth
diced tomatoes
canned, undrained
white onion
finely chopped
serrano chili pepper
finely chopped
garlic
minced
sea/kosher salt
vegetable oil
Rinse rice in cold water until water runs clear.
Drain rice in a colander and let dry for 20-30 minutes.
Puree tomatoes, onion, garlic, and serrano pepper in a food processor.
Heat vegetable oil in a medium saucepan over medium-low heat.
Add rice and cook for 2-3 minutes, stirring constantly.
Increase heat to medium to medium-high and cook for another 6-8 minutes, stirring often, until rice starts to turn golden.
Add the puree mixture to the rice.
Increase heat to high and cook, stirring constantly, until puree has mostly been absorbed (about 3-5 minutes).
Add chicken broth and salt.
Bring to a boil.
Cover, reduce heat to low, and simmer until broth has been absorbed (about 15-20 minutes).
Uncover, fluff rice, and let stand for 5-10 minutes before serving.
Expert advice for the best results
For extra flavor, toast the rice in the oil for a longer time until it is golden brown.
Add a bay leaf to the simmering rice for added aroma.
Garnish with fresh cilantro before serving.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve in a bowl or on a plate alongside other Mexican dishes. Garnish with cilantro and a lime wedge.
Serve as a side dish to grilled chicken or fish.
Serve as a base for burrito bowls.
Pairs well with the spice and flavors.
Discover the story behind this recipe
A staple side dish in Mexican cuisine, often served at family meals and celebrations.
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