Restaurant-Style Mexican Rice

Mexican rice cooks with tomato puree, vegetable broth, jalapeños, & garlic for a highly concentrated & flavorful side dish.

Add tomatoes & onion to a blender or food processor; process until smooth.

Pour tomatoes into a saucepan & stir in water, Better Than Bouillon, salt, & cumin; bring the mixture to a boil over medium heat.

Warm oil in a Dutch oven over medium heat until shimmering; add the rice & toast until it becomes golden, about 5 minutes.

Add jalapeños & garlic to the rice & cook until they soften for about 2 minutes.

Pour the boiling tomato mixture over the rice & stir to combine. Reduce the heat, cover, & cook until the liquid is absorbed & the rice is tender for about 10-15 minutes.

Remove the rice from heat & fluff it with a fork. Cover with the lid & set it aside to steam for 5 minutes before serving.

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