Authentic and Healthy Mexican Rice
Learn how to make flavorful, healthy, authentic Mexican rice in just four easy steps. Bone broth adds nutrients and flavor. Perfect for taco night.
Ingredients
- 1 (28-ounce) can fire-roasted whole peeled tomatoes
- 1 medium white onion roughly chopped
- 1/3 cup avocado oil
- 2 cups brown rice
- 1-2 red chili peppers or jalapeño peppers seeded and finely chopped
- 5 garlic cloves minced
- 2 cups Kettle & Fire Chicken Bone Broth (1 carton)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/4 cup finely chopped cilantro
- Juice of 1-2 limes
Instructions
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Purée tomato and onion in a food processor. You’ll need 2 cups of the Mixture; preserve the rest for later or for a Mexican-style chicken soup.
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In a medium saucepan, heat avocado oil over medium-high heat for about 3 minutes. Toast brown rice in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes. Add chili peppers and garlic; stir until combined.
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Pour 2 cups of the tomato mixture and chicken bone broth into the saucepan. Stir in salt and cumin. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes, undisturbed. (Do not uncover the pot to check the rice during cooking.)
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Remove from heat and let it stand for 10-15 minutes. Stir in chopped cilantro and lime juice. Enjoy!
Recipe Notes
Notes: This Mexican rice can also be made with Kettle & Fire Tomato Soup. You may skip the first step of the recipe and just use the tomato soup as the cooking liquid along with Kettle & Fire Chicken Bone Broth.