Mexican Rice

Hey look! The Texas girl is posting a Tex-Mex recipe! Shocked? Yeah, me neither.

I've made various kinds of enchiladas, tacos, and refried beans but never rice. Which is odd, since I like mexican rice way more than refried beans.

Every well rounded Tex Mex meal comes with rice and beans. It's just the way it is. Some people (*cough*Jason*cough*) order double beans but they're the weird ones. Rice and beans - when mixed together on your fork - are a perfect pair.

And then you move to North Carolina where Mexican food can be found... but it's not Tex Mex. And the rice just doesn't taste exactly like home. Partially because it's actually different and partially because it's just not home. You know how things at home taste just right? There's some truth to that. So, I thought it was about time to make a true Tex Mex mexican rice at home.

This recipe definitely hit the spot. Tomatoey, flavorful with the all the right spices, and not too mushy nor too dry. It was just about perfect. For not being back home at my favorite mexican restaurant.

Making tacos? Enchiladas? Tamale pie? Beans? Make this rice to accompany it. You won't be sorry.

 

Mexican Rice

1 cup of rice
2 cups of chicken broth
1 tablespoon of butter
1 tablespoon of olive oil
1 small onion, diced
4 cloves of garlic, minced
1/4 cup of tomato paste
1 tablespoon of lime juice
1/2 cup of cilantro
1 tablespoon of cumin
Salt to taste

Add rice, chicken broth and butter into a pot. Bring to a boil on high, stir once, and cover. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer.

Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute.

Mix in cooked rice, lime juice, and cilantro, and season to taste.

 

Source: The Homesick Texan