Mexican Rice Recipe

Servings: 4 - 6

Total Time: 1 hour

Ingredients:

¼ cup cooking oil

2 cups long grain rice

1 onion, chopped

2 teaspoons minced garlic

1 teaspoon paprika

1 ½ teaspoon cumin

1 ½ teaspoon salt

½ teaspoon pepper

¾ teaspoon minced jalapeños

8 ounce can tomato sauce

4 cups chicken broth

1 tablespoon chopped parsley

Directions:

1. Heat oil in your Dutch oven over medium-high heat, add rice, and brown stirring occasionally, for about 2-3 minutes.

2. Next, add onions and garlic, cook for about 2 minutes or until onion becomes soft and translucent. Season with paprika, cumin, bouillon, salt, and pepper, and add in the jalapeños or chili powder if using. Cook stirring often until fragrant, for about 30 seconds.

3. Pour tomato sauce and chicken broth into your Dutch oven and bring to a boil stirring once or twice. Reduce heat to low, cover Dutch oven and simmer until rice is tender and liquid is absorbed, for 15-18 minutes.

4. Remove from heat, let it sit covered for 5 minutes then fluff rice with a fork and garnish with your chopped parsley.