By: Priyambada yadav
– 1 1/2 cups long-grain white rice – 1/4 cup vegetable oil – 1 small yellow onion, diced – 1 large jalapeño pepper, seeded and minced (optional) – 2 cloves garlic, minced – 2 tablespoons tomato paste – 1 ½ teaspoons ground cumin – ½ teaspoon chili powder – 3⅓ cups low-sodium chicken broth – ¼ teaspoon salt – 1-3 whole serrano peppers (optional) – Fresh cilantro, chopped (for garnish)
Heat oil in a large saucepan over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. If using jalapeño, add it now and cook for an additional minute.
Stir in the rice and cook for 2-3 minutes, stirring constantly, until the rice becomes slightly translucent. This step helps achieve fluffy rice.
Stir in tomato paste, garlic, cumin, and chili powder. Cook for another minute, allowing the spices to release their aroma.
Pour in the chicken broth and add salt. If using serrano peppers, add them now. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
Fluff the rice with a fork after removing it from the heat. Cover the pot and let it rest for 5 minutes to allow the rice to absorb any remaining liquid and steam.
Garnish your Mexican rice with chopped fresh cilantro for a pop of color and freshness. Serve alongside your favorite Mexican dishes!
Love it spicy? Add more jalapeño or serrano peppers. Get creative! Try chopped tomatoes, corn, peas, or black beans for a veggie-packed twist.