This rice dish is so full of flavor you can eat it by itself! But of course, it will be extra special if you serve it with beef fajitas, refried beans, pico de gallo, guacamole and warm tortilla… AND a glass of margarita!
Ingredients:
- 3 cups of long grain rice
- 2 tbsp cumin
- 1 tbsp coriander
- 2 tbsp smoked paprika
- 1 packet of tomato or chicken bouillon
- 1 tbsp salt
- 2 tbsp tomato paste
- 2 3/4 cup of water
- 5 cloves of garlic, crushed
- 1 red onion, chopped
- 4 roma tomatoes
- 1 cup chopped cilantro
- 1 jalapeno, chopped and seeded
- 1 lime
Directions:
- In a heated pan, add 3 tbsp oil and saute the garlic and onion until soft.
- Add the tomatoes and cook for about 5 minutes.
- Add the cilantro, and jalapeno and cook for another 5 minutes.
- Transfer into a blender and puree until smooth.
- In the same pan, add 3 tbsp oil and 3 cups of rice and saute until it’s opaque in color about 15 to 20 minutes.
- Add the cumin, coriander, paprika, tomato bouillon and salt. Saute for another 5 minutes.
- Add the tomato paste, water, and the pureed mixture.
- Bring to a boil and simmer for 30 to 45 minutes. Make sure you stir and scrape the bottom of the pan every 20 minutes to make sure the rice doesn’t stick to the pan.
- Serve while warm. Enjoy!
