Ingredients for Adriana's Mexican Rice
- 2 cloves garlic
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 cups long-grain white rice
- 2 tablespoons vegetable oil
- 3 cups water
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
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How to Make Adriana's Mexican Rice
- Blend 2 cloves of garlic and 1 (14.5 ounce) can of diced tomatoes in a blender until smooth.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Add 1 ½ cups of long-grain white rice to the skillet and toast, stirring frequently, until lightly golden brown (about 2-3 minutes). Be careful not to burn the rice.
- Pour in 3 cups of chicken broth (or water) and add the blended garlic and tomato mixture.
- Bring the mixture to a boil, then reduce heat to low, cover the skillet tightly, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
14g
Carbs
40g