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Mexican rice recipe  Share this recipe on FacebookMexican rice is rice cooked in chicken broth and butter, then mixed with fried onion, cumin and coriander. This dish is great as a side dish to many Maxican dishes such as chimichangas and enchiladas. You can adjust the heat of the rice by adding more or less jalapeno chiles.
Preparation time: 5 minutes, Cooking time: 30 minutes, Serves: 4 - 6
Ingredients 1 cup white rice
2 cups chicken broth
1 Tbsp butter
1 Tbsp olive oil
1 small onion, finely chopped
1 or 2 jalapeno chiles, chopped (optional)
4 cloves of garlic, minced
1/4 cup tomato paste
1 tsp cumin
1 Tbsp lime juice
1/2 cup cilantro (coriander)
Salt to taste
Directions In a pot over high heat add the chicken broth, rice and butter. Bring to a boil, stir well, cover and simmer over low heat for 20 minutes.
Remove from heat and keep covered for 10 minutes more. Do not uncover.
While the rice is cooking, add the olive oil, onion and jalapeno chiles (if using) in a skillet and cook over medium heat for 5 to 6 minutes, until soft and lightly brown.
Add garlic to pan and cook for one minute. Stir in the tomato paste and cumin and cook for one more minute. Add the cooked rice, lime juice and coriander, and season with salt to taste.
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