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Mexi Rice


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Member since 2016

Serves 5 - 7 | Prep Time 20 | Cook Time 30+

Ingredients

2 Cups Long Grain Rice
2 Cups Low Sodium Veg Stock
1 Medium Red Onion, diced
2 Jalapenos, diced
4 Cloves of Garlic, minced
1 14 oz can Diced Tomatoes
10 - 15 Grape Roma Tomatoes, quartered
1 Tsp Salt
1 Tsp. Cumin
Vegetable Oil (for frying)
2 Green Onions, sliced
Handful chopped, fresh Cilantro


Heat about ¼ c oil on medium in a large frying pan. Add your diced onions and fry for a couple of minutes. Add in 1 of the diced jalapenos and continue to fry another couple of minutes.


Stir in the rice and garlic and reduce the heat to low. Stir constantly allowing the rice to brown without burning.


Stir in diced tomatoes, grape tomatoes, diced jalapeno #2, Broth, salt, and cumin. Bring to a boil.


Reduce heat to low and simmer covered for 30 + Minutes (Start tasting after about 20 minutes and keep adding broth as it cooks to keep the rice from getting sticky. You must keep tasting for crunchy bits until the rice is cooked to your preferred consistency. I prefer mine with a little chew to it)


Remove from heat and stir in chopped cilantro and green onions. Serve immediately.


Top with chopped onion / cilantro if desired.


Pairs Well With


Notes

This rice makes a great filling for tacos and burritos while also being delicious on its own.

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