Ingredients
2 tablespoons butter
1 1/2 cups long-grain rice
1/2 cup chopped onion
1 jalepeno, seeded and finely chopped
1 clove garlic, minced
2 cups chicken or vegetable broth
1 (14.5 oz.) can diced tomatoes with green chiles
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt, or to taste
1/4 cup chopped fresh cilantro
1 cup shredded cheddar cheese
Directions
In a large saucepan, melt the butter over medium heat. Add the rice, onion, jalepeno, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the broth, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cilantro and cheese and transfer to a serving bowl.
Let's Dish
I can't tell you how long I've been looking for a Mexican rice recipe that I really love. I've finally found it. Apparently the missing ingredient was cheese! Be careful about the size of canned tomatoes you use. I usually have 10 ounce cans on hand, and I have to add an extra 1/4 to 1/2 cup water or the rice just doesn't get done. My whole family loved this, and it's the only way I'll ever make Mexican rice from now on.
Who Dished It Up First
Adapted from Paula Deen
Printable recipe
6 comments:
Oh thanks for sharing. I too have been searching for a Mexican Rice recipe.
Holy yumminess. What a perfect rice dish with some grilled chicken!
Just so you know, the printable recipe is different than your recipe on the main page. So my dish ended up be a combo of the two. I have to say that rice was so so yummy! Only way I'll make Mexican rice from now on! THANKS!
Thanks for this delicious recipe! I found it on pinterest and we loved it. I posted it to my blog and gave you a shout out. Here's the blog: somekindofdelicious.blogspot.com
There is no water listed in the ingredients but in the directions it mentions water. Can you clarify?
Water should have said broth.
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