Easy Mexican Rice

Looking for an easy Mexican rice recipe* to go with tamales, enchilidas, burritos, tacos, etc...? This one is easy to make, is easy to clean up, and requires few ingredients. The results are tasty and eye-catching.

Ingredients:

• 2 Tablespoons olive oil
• 1/2 large or whole medium red onion, chopped
• 2 cups rice (I found Bomba rice works best)
• 3 cloves garlic, chopped or minced
• 1-10 oz can diced green chillies and tomatos
• 1 -14 1/2 oz can whole or crushed tomatoes
• 2 cups chicken broth (a little more may be needed)
• 1 teaspoon cumin (or to taste)
• 1 teaspoon sea salt
• 1 tbsp dried cilantro

*NOTE: This recipe was adapted from Good Ol' Basic Mexican Rice by The Pioneer Woman.

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Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft.

Reduce heat to low and add rice. Make sure the rice doesn't burn by stirring for 3-5 minutes.

Add chillies and tomatoes. Stir and cook for 2-3 minutes.

Finally, add broth, sea salt, and cumin. Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes until rice is done. If necessary, add more broth.

Here is the rice served with some homemade Peruvian tamales. Yum!