How To Cook Mexican Rice With Tomatoes, Garlic And Parsley - Recipe
Author: Mark Velov
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Mexican rice with tomatoes, garlic and parsley". Delicious recipe.
Required products :
- 800 grams of canned peeled tomatoes
- 1 medium onion, chopped in bulk
- 2 teaspoons chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon cumin powder
- 1/3 teaspoon oil
- 2 tea cups long grain white rice
- 1-2 jalapeno peppers, cleaned of seeds and finely chopped
- 4-5 cloves of garlic, pressed
- 1/4 tea cup fresh parsley, finely chopped
- 2 limes, freshly squeezed
For garnish :
- slices of lime
- fresh parsley
Method of preparation :
- Puree the tomatoes and onions in a blender or food processor until smooth.
- Transfer 2 tea cups of the tomato mixture to a medium saucepan. Set aside the rest for another dish.
- Add the chicken broth, salt and cumin. Stir and turn on the heat over medium heat until the mixture boils.
- Meanwhile, heat the oil in another pan over medium heat.
- Fry the rice for 8-10 minutes, stirring often.
- Add the jalapeno peppers and cook for another 2 minutes until soft.
- Add the garlic, stir and after about 30 seconds add the tomato mixture.
- Stir well, reduce the heat and cook for about 15 minutes until the rice absorbs the liquid.
- Remove from the heat, stir gently and cover the pot with a lid. Leave the dish to stand for 10 minutes.
- Add parsley and lemon juice and stir briefly with a fork.
- Serve the rice in a warm Mexican style, garnished with slices of lime and parsley.
Enjoy your meal!
More on the topic:
- Risotto with bacon, basil and roasted tomatoes
- Homemade appetizer with eggplant, tomatoes, garlic and parsley
- Quick pickled tomatoes with garlic and parsley
- Risotto with onions, bacon and peas
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