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 leave the pan covered to sit for another 5 minutes before fluffing with a fork. Serve with Carnitas,Slow Cooker Pulled Pork, or whatever you'd like to pair with the dish. Enjoy!
Notes
*You may use any cooking fat that you enjoy here, though lard will give you the absolute best flavor. Butter is nice too. For oils, my favorite is avocado oil.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 3 months. To thaw, leave in the fridge overnight, or add a couple extra minutes to reheating time if reheating straight from frozen.Reheating: The key to reheating well is making sure you retain the moisture so the grains doesn't dry out. Either re-warm in a saucepan on the stove with a lid on it, or in the microwave with a lid or some kind of cover.