Restaurant-Style Mexican Rice
Servings: 6 -8
Ingredients
- 2 Tablespoons unrefined cold-pressed extra virgin olive oil
- 1 onion finely chopped
- 4 garlic cloves finely chopped
- 1 jalapeno ribs and seeds removed and finely chopped
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 cups long-grain brown rice rinsed and drained
- 2 Tablespoons tomato paste
- 3 teaspoons sea salt
- ½ teaspoon dried oregano
- 3 ¾ cups water vegetable stock or chicken stock
Instructions
- Heat the olive oil in a medium-large heavy pot over medium heat. Add the onions, garlic, chile and bell peppers. Saute for 5-6 minutes, or until the vegetables are tender.
- Stir in the rice, tomato paste, sea salt, oregano and water. Bring to a boil over high heat. Decrease the heat to medium-low, cover and simmer without stirring for 50 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat. Let stand, covered, for 10 minutes before serving.
Notes
You can add more tomato paste if you want a darker color or more tomato flavor.
* Keep ribs and seeds for a little extra heat
Once the rice is removed from the heat, you can add some fresh corn kernels or cooked black or pinto beans for a vegetarian main dish.
* Keep ribs and seeds for a little extra heat
Once the rice is removed from the heat, you can add some fresh corn kernels or cooked black or pinto beans for a vegetarian main dish.