Mexican Rice

I wanted to make something for my lunches this week and I came across this. I had some left over Tilapia fish filets too so I made some nice baked fish to go with this.


1 14.5-ounce can diced tomatoes
1/2 medium white onion
2 cups long grain rice
1/4 cup vegetable oil
2 garlic cloves, minced
1 1/2 tsp. salt, plus more to taste if needed
1 1/2 tbs. tomato paste
2 cups chicken broth


In a blender or food processor, puree the diced tomatoes and the onion until smooth. Pour the rice into a strainer and rinse thoroughly with water for about 1 minute. This step removes the starch and will prevent your rice from sticking together. In a large saucepan, heat the oil over medium high heat. Add in the rice and cook for about 3 minutes until the rice is lightly toasted. Pour in the pureed tomatoes and onion, garlic, broth and the tomato paste. Stir together. Bring to a boil. Reduce the heat to medium. Cover and let the rice simmer until it is tender, about 25 minutes. If the rice is not cooked and the liquid has absorbed, you can add in more broth and continue cooking until the rice is done. Fluff with a fork and add additional salt if needed.

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