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This here is my absolute favorite Mexican Rice recipe, it turns out perfect every time and I always make extra to freeze for later meals. The rice smells amazing while its being cooked but at the end when you throw in the fresh cilantro and jalapenos and a squeeze of lime juice, the flavor goes over the top! A must try! I’m sure you will also add this recipe to your regular rotation!
I usually make this rice with black beans, pico de gallo, guacamole and carne asada!
- 12 ozs tomatoes, very ripe and cored
- 1 medium white onion
- 3 medium jalapenos
- 2 cups long grain white rice (I used brown)
- 1⁄3 cup canola oil
- 4 minced garlic cloves
- 2 cups chicken broth
- 1 tablespoon tomato paste (may omit if using canned tomatoes)
- 1 tsp tomato and chicken bouillon (optional)
- 1 1⁄2 teaspoons salt
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