If you love a rich and flavorful rice side dish to round out Taco Tuesday this tomatoey Mexican rice is it!
INGREDIENTS
1 (28-ounce) can whole peeled tomatoes
1 medium onion, peeled and coarsely chopped
2 cups low-sodium chicken broth
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)
2 cups long-grain white rice
1 to 2 chile peppers, such as jalapeño or serrano, seeded and minced
4 to 5 cloves garlic, finely chopped
1/4 cup finely chopped fresh cilantro
Juice from 2 medium limes, plus more wedges for serving
INSTRUCTIONS
Place the tomatoes and their juices and onion in a blender or food processor and purée until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. (Reserve any excess tomato mixture for another use, such as Tomato Sauce.) Stir in the chicken broth, salt, and cumin and bring to a boil over medium heat. Meanwhile, toast the rice.
Heat the oil in a Dutch oven over medium heat until shimmering. Add the rice and sauté, stirring frequently, until lightly toasted and golden, about 5 minutes. Add the jalapeños and cook until softened, about 2 minutes, lowering the heat as needed. Add the garlic and cook for 30 seconds more.
