This easy Mexican Rice is flavored with fresh tomato, white onion, garlic, and jalapeno. It’s a perfect side dish for Slow Cooker Mexican Shredded Beef, carnitas, or shredded chicken.
Ingredients
2tomatoes
1/2white onion
1/4cupoil
3jalapenosseeded and ribs removed, chopped
3garlic clovesminced
2cupslong grain white ricerinsed until water is clear
2cupschicken stock or broth
Salt
Instructions
In a food processor, puree the tomatoes and onion until it looks like a slightly chunky salsa.
Heat a pot over medium heat and add the oil. Add the jalapenos and garlic, and season with a pinch of salt. Cook for 3 minutes, until softened slightly.
Add the rice to the pan, along with one teaspoon of salt. Cook for 5 minutes, stirring often, then add the onion tomato puree and the chicken broth.
Bring the liquid to a boil, then reduce the heat to medium low and cover. Simmer for 15 minutes.
Turn off the heat and let the rice sit for 5 minutes, then fluff with a fork and serve with Carnitas, Pulled Pork, or whatever you'd like. Enjoy!