Mexican Rice

Ingredients

2 tablespoons Planters® Peanut Oil
1 cup Castor River® White Long Grain
Rice, uncooked
1/4 cup white onion, finely minced
3 cloves garlic, finely minced
1 teaspoon chili powder
1 teaspoon Bourbon Barrel Foods® Smoked Salt
1 teaspoon Bourbon Barrel Foods® Smoked Paprika
1/2 cup Muir Glen® Tomato Sauce
1 tablespoon Muir Glen® Tomato Paste
3 cups chicken stock, divided
1 tablespoon lime juice
garnish
cilantro, chopped

Instructions

Heat oil in a large saucepan over medium heat. Add the rice and onion, gently stir until the rice begins to lightly brown and the onion is cooked.

Add the garlic, salt, chili powder, smoked paprika and tomato paste. Stir the rice until it looks golden and the spices and tomato paste are well incorporated and smell fragrant.

Add the tomato sauce and 2 cups of the chicken stock and stir to combine well. Turn the heat up to medium high. Bring the mix to a boil, then turn the heat to low and cover the pan with a lid. Simmer for 45 minutes to 1 hour. Stirring occasionally.

If the rice needs more liquid to finish cooking, use any leftover chicken stock a little at a time until the rice is fully cooked.

Remove from heat and fluff with a fork, then stir in the lime juice and garnish with the chopped cilantro.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.favfamilyrecipes.com/restaurant-style-mexican-rice/