Mexican Rice

Without fail, every time I go to a Mexican restaurant I fill up on the chips and Mexican rice. More times than not I can’t eat my dinner. Is anybody else with me? The chips are addicting and the rice I can’t resist because I never get it at home. Until now! Continuing with our Cinco de Mayo recipes, we decided to go with a classic and an all-time Mexican favorite!

I spent a long time scouring the internet looking for a recipe that would replicate the rice I had in mind. I knew it’d be hard to find a recipe that would live up to the delish rice served in restaurants. Finally I found one, and turns out…we loved it! Even better…we ended up with an enormous pot of rice! I ate a big bowl of this rice alongside the tacos Kara posted yesterday and it was a fantastic lunch.

This past weekend I was in Miami on a business trip. I got super burnt the first day but was disappointed with steady rain the rest of the trip. There’s nothing I want more this weekend than clear skies and a relaxing time with friends. Cinco de Mayo is only a few days away and I’m pretty sure the weather is going to be great in Chicago. What a perfect time to make a fun Cinco de Mayo inspired meal, drink margaritas and have fun with friends! Ole!

Here's what you'll need

Use a food processor to pulse the tomatoes and onion until smooth

Finely dice the jalapeno and set aside

Light fry the rice, 6-8 minutes

Just like this…

Add the jalapeno and garlic and cook until fragrent

Stir in tomatoes and onion, tomato paste, salt and chicken broth. Bring to a boil, cover and pop in the oven

Stir halfway through and add the rest of the chicken broth

Garnish with cilantro and lime wedges. Restaurant quality rice!