• Post last modified:June 5, 2023
  • Post category:Food
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Mexican Rice

Recipe by David Fionda
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 tablespoons olive oil

  • 1 small yellow onion, finely chopped

  • 1 large jalapeño pepper, stemmed, seeded and minced

  • 2 large cloves garlic, minced

  • 2 tablespoons tomato paste

  • 1 bag Trader Joes brown rice

  • 1 cups low-sodium chicken broth (see note)

  • 1 teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ½ teaspoon chili powder

  • ½ teaspoon cumin

  • ½ cup frozen peas, defrosted

  • 2 teaspoons fresh lime juice

Directions

  • Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
  • Turn the heat up to medium and add the tomato paste, garlic and defrosted brown rice; cook, stirring frequently, for about 3 minutes.
  • Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
  • Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 5 minutes.
  • Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary.

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