The Best Homemade Mexican Rice

• Produce

  • 2 cloves Garlic
  • 1/2 Onion, medium

• Canned Goods

  • 1 3/4 cup Chicken broth, low-sodium
  • 1 tbsp Tomato paste

• Pasta & Grains

  • 2 cups White rice

• Baking & Spices

  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Canola oil or vegetable oil

• Other

  • 1 can Rotel (diced tomatoes with green chiles

Found on triedandtrulydelicious.com

Ingredients

• 1 can Rotel (diced tomatoes with green chiles)
• 1/2 Medium onion (quartered)
• 2 cups White Rice
• 1/3 cup canola oil or vegetable oil
• 2 cloves garlic (minced)
• 1 3/4 cup low sodium chicken broth
• 1 tablespoon tomato paste
• 1 1/2 teaspoon salt

Directions

• Preheat oven to 350 degrees. In food processor or blender add rotel and onion, puree.
• Place 2 cups of rice in mesh strainer and rinse with cold water. In heavy oven safe pan with straight sides or dutch oven, heat oil over medium high heat. Cover and cook for 1-2 minutes. Drop a few grains of rice into the oil and if they sizzle the oil is ready.
• Add the rice and brown stirring frequently, until the rice is light golden 6-8 minutes. Reduce heat to medium and add garlic. Cook for 1-2 minutes, stirring constantly. Add in puree/tomato and onion mixture, chicken broth, tomato paste and salt. Bring to a boil.
• Once boiling, cover pan with tight fitting lid and transfer to oven. Bake for 30 minutes, stiring half way through until rice is tender and water is absorbed. Remove from oven and stir thoroughly. Serve hot.