Joanna Gaines Mexican Rice
Learn how to make Joanna Gaines' delicious Mexican rice with this step-by-step guide. It's a must-try recipe!
Equipment
- Large skillet with a lid
- Fine mesh strainer
- Measuring Cups and Spoons
- Cutting board and knife
- Spatula or wooden spoon
- Can opener
- Small pot If you want to put frozen peas in the dish, use a little pot to cook them.
Ingredients
- 2 cups long-grain rice
- 1/4 cup vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp salt
- 1 tsp cumin
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
Instructions
- Rinse the Rice in a strainer with cold water until the water runs clear.
- Heat the oil in a large skillet or Dutch oven over medium-high heat and stir frequently while adding the rice until golden brown, about 6-8 minutes later.
- Add the onion and garlic and cook for 2-3 minutes until softened.
- Mix chicken broth, diced tomatoes, salt, and cumin until bubbling occurs. Heat to maximum capacity before proceeding further with the heating process.
- To tender the rice and absorb the liquid, reduce the heat to low and cover the skillet or Dutch oven. Let it simmer for 20-25 minutes.
- Remove from heat, combine cilantro and lime juice, and serve while still hot.