0 (0)

Category: Sides

Mexican rice

Mexican rice
Los Angeles Times

It's light but satisfying, fabulously flavorful and not at all fussy. Cocido -- a meal in a bowl with a Mexican accent and Spanish antecedents -- is made with beef shank and seasonal fresh vegetables, and served with Mexican rice ... Read more

Total time: 45 minutes | Serves 4
Note: You can spoon the rice into the soup or have it on the side.
  • 2 Roma tomatoes, peeled
  • 1 to 1 1/2 cups chicken broth
  • 1 cup long-grain rice
  • 2 tablespoons oil
  • Generous pinch of cumin seeds
  • 1 large clove garlic, mashed with 1/2 teaspoon salt to form a paste.
  • 1/2 cup very finely chopped onion (about 1/3 onion)

Step 1Rinse the rice well, then drain and spread it out on a platter to dry.

Step 2Place the tomatoes in a blender and blend until pureed, adding a little broth or water if needed. Pour into a 2-cup measuring cup and add enough broth or water to measure 2 cups. Set aside.

Step 3Heat the oil in a medium saucepan. Add the rice and cumin seeds and fry until the rice begins to brown. Add the garlic and onion and cook, stirring often, until tender, about 3 to 4 minutes.

Step 4Add the tomato liquid and 1 teaspoon salt and bring to a boil. Cover and simmer until the liquid is absorbed, placing the pot on a heat diffuser if necessary to prevent burning and sticking, about 28 minutes. Fluff with a fork and serve.

Each serving:
178 calories; 3 grams protein; 29 grams carbohydrates; 1 gram fiber; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 665 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Mac 'n' cheese with soubise
Quinoa-stuffed bell peppers
Celery duo
Sweet potato-Gruyere gratin