It is hard to find a restaurant-style Mexican rice recipe that delivers authentic flavor, but this recipe may be the best. It has just enough of a hint of spicy and a deliciously rich tomato flavor. It may be even better than the kind you can find at restaurants.
114.5 oz canfire roasted tomatoes(1 can of diced tomatoes)
½jalapeno pepper(or 1 4 oz can diced chile peppers - optional)
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Instructions
Bring a large skillet and vegetable oil to medium-high, add the onion and saute the onion for 2 minutes.
Add the 3 cups of cooked rice and stir to combine with the onion, keep stirring for about 2-3 minutes while frying the rice.
Add seasoning: sweet chipotle chile powder and taco seasoning mix, stir it into the fried rice and onion, then add chicken broth, fire-roasted diced tomatoes, and jalapeno. Stir a bit to combine, then bring to a low boil.
Reduce heat after a low boil is reached, cover, and allow to simmer for 10-12 minutes or until most of the liquid is absorbed.