Well, its authenticity might be questionable, but the tastiness of this Delicioso Mexican Rice is unquestionable!
Mexican rice is a hit or miss kind of thing. Restaurants can either rock it or ruin it. But one thing is for certain: when it’s done right, it’s amazing!
This recipe surfaced in a Food Network Magazine as a side dish titled Spicy Mexican Rice. It took a while to get around to it, but once I did, I revisited this recipe again and again and finally tweaked it to perfection. It’s no longer spicy, but it’s been amazing as a side dish, burrito filler, and perfect when used for Spanish Rice and Beans. This Delicioso Mexican Rice has also been a great recipe that’s used up a few of my plethora of garden tomatoes and herbs.
Mind you, perfection means no cilantro. While I love the herb, my husband is one of the very few who taste a bitter, house-cleaning chemical instead of a fresh and light version of parsley. Haven’t heard about it? Cilantro hatred is a real thing.
Delicioso Mexican Rice
- 1 medium onion, chopped
- 2 Tbsp canola oil
- 1 cup jasmine rice
- 1 2/3 cups vegetable broth
- 1/2 cup diced grape or cherry garden tomatoes
- 2 tsp tomato paste
- 1/2 tsp kosher salt
- 1/2 tsp cumin
- Chopped parsley for garnish
Let’s Get Cooking:
- Saute the onion with the oil on medium-low heat in a large skillet or pot until translucent, about ten minutes. Add the jasmine rice and toast for 3 minutes.
- Raise the heat to medium and add the vegetable broth, diced tomatoes, tomato paste, salt, and cumin. Stir well, cover, and let simmer for 20 minutes or until the broth is absorbed.
- Fluff with a wooden spoon or plastic spatula; something that won’t scratch the skillet. Top with the parsley for garnish to lighten it up and freshen the flavors.
That’s it! Super easy, incredibly flavorful, and most certainly a keeper for any side dish.