Mexican Rice With Charred Tomatoes, Chiles, and Onion

Jun 01, 2023June 1, 20230 2
Mexican Rice With Charred Tomatoes, Chiles, and Onion Recipe
in Main

Prep

10 min

Cook

40 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 medium ripe tomatoes , cored ( about 12 oz . )
1 medium white onion , peeled and halved
6 medium garlic cloves , unpeeled
3 medium jalapeno chiles , 2 halved with ribs and seeds removed , 1 minced with ribs and seeds
2 cups long-grain white rice , rinsed
1/3 cup canola oil
2 cups low sodium chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup minced fresh cilantro leaves
1 lime , cut into wedges for serving

Nutrision Information

Servings Per Recipe
6
Calories
420
Sugar
4g
Fat
16g
Mexican rice is a delicious side dish that originated in Mexico. It is made by cooking rice with onions, garlic, and tomatoes, and then adding chicken broth, tomato sauce, and spices to give it a rich and flavorful taste. This particular recipe takes Mexican rice to the next level by adding charred tomatoes, chiles, and onion to the mix which give it a smoky flavor. The rice is tender and fluffy, with a slightly chewy texture that adds to the overall experience. Paired with lime wedges for squeezing over the top, this dish is a flavor explosion that is sure to impress even the pickiest eaters. This recipe is perfect for a weeknight dinner or as part of your next Mexican-themed meal.

Instructions

1.Heat a large nonstick skillet over high heat and add the tomatoes, onion halves, garlic cloves and two jalapeños that have been halved and seeded. Cook, turning occasionally, until they are slightly blackened and softened, about 10-12 minutes.
2.Remove the vegetables from the skillet and allow them to cool.
3.Peel off the garlic skin and discard, then chop the flesh of the onion, tomatoes, and remaining jalapeño and set aside.
4.Return the empty skillet to medium-high heat and add the rice and canola oil. Cook, stirring frequently, until the rice is lightly golden, about 3-5 minutes.
5.In a separate bowl, whisk together chicken broth, tomato paste, salt, and minced jalapeño with seeds and ribs.
6.Slowly pour the broth mixture over the rice and stir in the chopped vegetables.
7.Bring everything to a boil, reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice is tender, about 18-20 minutes.
8.Remove from heat and let it steam for another 10 minutes.
9.Fluff the rice with a fork. Add cilantro, stir everything to combine, and serve with lime wedges for squeezing over the rice.

PROS

Mexican rice is a tasty and filling side dish that pairs well with a variety of main dishes.
The combination of charred tomatoes, chiles, and onion gives it a depth of flavor that is sure to impress.
This recipe is easy to make and requires minimal effort.

CONS

Mexican rice can be high in sodium and calories depending on the ingredients used.
It may not be suitable for those on a low-sodium or low-calorie diet.
Some people may not enjoy the texture of the rice as it can be slightly chewy.

HEALTH & BENEFITS

This recipe incorporates a variety of vegetables which are packed with essential vitamins and minerals. Tomatoes are rich in lycopene, an antioxidant that has been linked to reducing the risk of cancer. Jalapeños contain capsaicin which has been shown to boost metabolism and aid in weight loss. Cilantro is also rich in antioxidants and has been linked to improving heart health.

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