Mexican rice, also known as Spanish rice in US. It is a side dish made from white rice, tomatoes, garlic, onions, cilantro and other ingredients. It is a popular dish in the American Southwest.
1 cup long-grain rice
1 1/2 cups chicken broth
1/2 onion, finely chopped
2 cloves garlic, minced
1 tomato, chopped
1 fresh jalapeno pepper, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup tomato sauce
Salt as taste
2 cup water
4 tablespoons of finely chopped parsley (optional)
Heat a small, heavy saucepan over medium heat. Crackle cumin. Sauté onion, green bell pepper, chopped jalapeno and garlic until onion are softened. Add chicken broth, cook over medium-high heat until tender. Add tomatoes, chili powder, and salt. Stir well. Add the rice and stir until coated with the oil. Cook in medium heat.
Add water, making sure the rice doesn’t burn and bring to a boil. Cover, reduce the heat to low, and cook for 20 to 22 minutes, or until the rice is tender and all of the liquid has been absorbed. Sprinkle lots of freshly chopped parsley over the top.
Adjust the spices and serve hot as a side dish with tacos, enchiladas, or burritos. You can also eat this dish by itself as a snack.