While I meant to get a new post out yesterday, I had a rather eventful Sunday to say the least! Here’s the back story…
I’ve had a rabbit hanging out around my house. He looks a bit gangly like maybe he was hurt or something but he spent most of Saturday hanging out under the bush by my kitchen window. On Sunday morning my fiance and I were heading out for a walk and while he ran the garbage over to the bin, I stepped out to see if the rabbit was still there. One step off of the porch and BAM, I rolled my ankle. There was a loud pop and instant pain. My fiance ran over to help me sit up on the porch and in the middle of looking over my ankle, I passed out. So after a ride in an ambulance to the ER, I have a sprained ankle. And the passing out is apparently normal if you feel a sudden surge of pain as I did. I’ll survive but now I’m down to 1 leg. Seriously, crutches are probably the most annoying thing ever.
So today I’m sharing this tasty Restaurant Style Mexican Rice. It’s the perfect combination of flavors, not too spicy and a perfect side dish. You’re going to want to bookmark this to go with tomorrow’s post. Enjoy!
- 1 (28-ounce) can whole peeled tomatoes
- 1 medium onion, peeled and roughly chopped
- 2 cups chicken stock
- 1½ teaspoons kosher salt
- ½ teaspoon ground cumin
- ⅓ cup neutral cooking oil, I used corn oil
- 2 cups long grain white rice
- 1-2 chile peppers, such as jalapeño or serrano, seeded and minced
- 4-5 garlic cloves, pressed
- ¼ cup finely chopped cilantro
- Juice from 2 limes, plus additional wedges for serving
- Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat.
- Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeño and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.
- Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Return the cover and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.
Recipe from The Kitchn