Mexican Rice

1 1/2 cups long grain white rice

1 14.5 oz can diced tomatoes with green chiles

1 small onion, diced

1 cup chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon kosher salt

1/4 cup finely chopped cilantro


1. Put the rice in a fine mesh strainer and rinse until the water runs clear. Put the rice in a medium pot, cover with cold water by one inch, and soak for 20 minutes. Drain the rice well using the strainer and return to the pot.


2. Put the canned tomatoes in a food processor fitted with a metal blade and process until smooth. Add the tomato puree, onion, chicken broth, cumin, oregano, and salt to the rice.


3. Bring the rice mixture to a boil over medium-high heat. Reduce to low, cover, and simmer 25-30 minutes, or until all the liquid is absorbed. Remove from the heat and let sit 5-10 minutes. Fluff gently with chopsticks (my favorite rice tool) or two forks, and gently stir in cilantro.


Makes about 4 cups rice.

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