The Humpherys Family

Mexican Rice

Recipe Added:  11/7/2011
MKC Version:
1 cup long grain white rice
2 cups chicken broth
1 Tbsp olive oil
1 small yellow onion, diced
4 cloves garlic, finely minced
1/4 cup tomato paste
1 Tbsp lime juice
1/2 cup freshly chopped cilantro
2 tsp cumin
salt to taste
 BEB Version:
1 28-oz can tomatoes
1 medium white onion, diced
⅓ cup canola or vegetable oil
2 cups long-grain white rice
2 jalapeno peppers, seeded, minced
4 cloves garlic, minced
1 Tbsp tomato paste
2 cups chicken stock
1½ tsp Kosher salt
½ tsp ground cumin
¼ cup finely chopped cilantro
¼ cup fresh lime juice
MKC Version:
In a medium-sized pot, add rice and chicken broth. Bring to boil over high heat. Stir. Cover pot, lower heat to low and simmer 17-20 minutes. Remove from heat, keep pot covered 5 more minutes. While rice is cooking, heat olive oil in a large skillet over medium heat. Cook onions in oil 10 minutes, until translucent and starting to brown. Add garlic and cook one minute, stirring constantly. Stir in tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.

BEB Version:
Place tomatoes and onion in a food processor and puree until completely smooth. Measure out 2 cups and set aside (reserve extra for another use or discard). In a large skillet, heat oil over medium-high heat. Add rice and cook, 
stirring constantly, until rice is lightly toasted, 8-10 minutes. Reduce heat to medium-low and add the jalapeño peppers, cooking until softened, about 2 minutes. Stir in garlic and tomato paste and stir to coat rice. Stir in tomato mixture, chicken stock, salt, and cumin. Increase heat to medium-high and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed and rice has finished cooking, about 15 minutes. Remove rice from heat and stir. Re-cover pot and allow to sit 10 minutes. Gently stir in lime juice and cilantro and serve.
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