Mexican Rice

Name: Mexican Rice
Yield: Serves 6-8 as a side dish
Cuisine: Mexican
Ingredients: 2 , ripe tomatoes (about 12 ounces), cored and quartered; 1 , medium onion, preferably white, peeled, trimmed of root end,and quartered; 3 , medium jalapeño chiles; 2 cups, long grain white rice; 1/3 cup, canola oil; 4 cloves, garlic, minced or pressed through a garlic press (about 4 teaspoons); 2 cups, low-sodium chicken broth or vegetable broth; 1 tablespoon, tomato paste; 1 1/2 teaspoons, table salt; 1/2 cup, minced fresh cilantro leaves; 1 , lime, cut into wedges for serving

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES6-8 as a side dish

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Rice cooked the Mexican way is a flavorful pilaf-style dish, but we’ve had our share of soupy or greasy versions. We wanted tender rice infused with well-balanced fresh flavor.Texture is the backbone of this dish. To keep the rice grains di...

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