Ani’s Mexican Rice

Hello to you all–  I’ve been trying keeping my eyes open for the best Mexican rice recipe for a long time.  So when Ani came up with this version, it quickly became my go-to side dish for enchiladas, burritos, tacos…  It’s a good one.

1 cup rice
2 cups chicken broth*
1 tab. olive oil
1 small onion, diced fine
3 cloves garlic
1/4 cup tomato paste
1 tab. lime juice
1/2 cup cilantro, chopped fine
1 tsp. cumin
salt to taste

Cook the rice in the chicken broth, simmering for 10 minutes.  Turn off heat and leave on the lid to keep it warm.  Meanwhile in a skillet brown the onions and garlic in the oil, Add the tomato paste and cumin.  Dump this all on top the rice and stir it up until it’s thoroughly blended.  Then stir in the cilantro, lime and taste to see if it needs a little salt.
Que aproveche!

*I bought the standard 14 oz. can of chicken broth and just added a bit of water to make 2 cups.  You can make it more colorful it by adding finely diced red & green pepper when you stir in the cilantro.  And it’s great to make it ahead and just warm a bit in the microwave when everything else is ready.

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