Easy Mexican Style Rice (Print Version)
# Ingredients:
→ Base Components and Seasonings
01 -
1 3/4 cups chicken broth
02 -
1 small onion, finely chopped
03 -
1 tablespoon freshly squeezed lime juice
04 -
1 cup medium or long-grain white rice
05 -
2 tablespoons chopped fresh cilantro
06 -
1 teaspoon garlic salt
07 -
1 tablespoon olive oil
08 -
1 cup Mexican-style diced tomatoes with green chiles, including liquid
09 -
1 teaspoon ground cumin
# Instructions:
01 -
Turn the heat to low, put a lid on the skillet, and leave it alone for 20 minutes. Let the rice soak all the liquids and soak up the flavor.
02 -
Warm up some olive oil in a large skillet over medium heat. Toss in the diced onion, and stir it around for a couple of minutes until it softens and looks see-through.
03 -
Add the uncooked rice to your onions and stir constantly for roughly 3 minutes. You want the rice to turn a light golden shade. Sprinkle on cumin and garlic salt while mixing to make sure the rice is seasoned all over.
04 -
Pour the chicken broth, tomatoes with their liquid, and lime juice into the skillet. Stir everything together, making sure no grains are sticking. Let the mix bubble and boil for 2 minutes.
05 -
Once cooked, take the skillet off the heat and leave the lid on for 5 minutes. Fluff the rice gently with a fork, then gently fold in the cilantro before serving it up.
# Notes:
01 -
Stick to using a non-stick or heavy-bottom skillet. It'll help prevent anything from catching at the bottom.
02 -
If you want to double this, grab a bigger pan to avoid uneven cooking.
03 -
This dish is great for meal-prepping since it reheats perfectly while staying fluffy.