Authentic & Healthy Mexican Rice
By: Sharon Chen
Published: Wednesday, January 31, 2018 - 5:05am

Ingredients




1 (28-ounce) can fire roasted whole peeled tomatoes
1 medium white onion, roughly chopped
1/3 cup avocado oil
2 cups brown rice
1-2 red chili peppers or jalapeño peppers, seeded and finely chopped
5 garlic cloves, minced
2 cups chicken bone broth
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 cup finely chopped cilantro
Juice of 1-2 limes

Preparation

1 Purée tomato and onion in a food processor. You’ll need 2 cups of the mixture and preserve the rest for later or for a Mexican-style chicken soup. 2 In a medium saucepan, heat avocado oil over medium-high heat for about 3 minutes. Toast brown rice in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes. Add chili peppers and garlic, stir until combined. 3 Pour 2 cups of the tomato mixture and chicken bone broth into the saucepan. Stir in salt and cumin. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes, undisturbed. (Do not uncover the pot to check the rice during cooking.) 4 Remove from heat and let it stand for 10-15 minutes. Stir in chopped cilantro and lime juice. Enjoy!

About

 A detailed step-by-step guide on how to make Mexican rice that’s authentic, healthy, and addictive every single time. Recipe included.