We’ve all used the ready packages of rice at some point or another. Especially if it’s something like Mexican rice. The great thing is making Mexican rice is much easier than you think. It’s a great side dish for any dinner meal.
**To make this dish vegetarian friendly, you can swap out the chicken broth for vegetable broth or water. I suggest the broth since it makes it more flavorful.**
What you’ll need:
- 1 cup diced tomato
- 1/4 cup diced onion
- 2 garlic cloves, minced
- 1 1/2 cup uncooked white rice
- 2 cups chicken broth (preferably sodium free)
- olive oil
Heat a skillet coated with olive oil over medium heat. Add the tomato, onion and garlic. Season with salt and pepper. Stir occasionally until the tomatoes break down and the onions and garlic become transparent. It should be about 5 minutes.
**some people prefer to use salsa or raw tomatoes in their Mexican rice. (Both of these options you would add when you add the chicken broth, but I think you get a much better flavor when you use fresh tomatoes and cook them down.)**
When the tomatoes are cooked down, add the rice and turn up the heat to high. Stir occasionally until the rice is slightly browned. Add the broth, and reduce the heat to a simmer. Add a generous amount of salt if you used a sodium-free chicken broth. **IF YOU USED CHICKEN BROTH WITH SODIUM DO NOT ADD ANY MORE SALT**
Cover the pan and stir occasionally until the rice is cooked, and has soaked up all the broth. Taste occasionally, add salt as needed.
And that’s it! Enjoy the Mexican rice in tacos, burritos or as a side dish.