Fluffy cooked rice infused with tomato, cilantro and lime.
Rice is a big part of my life. As I’m Asian, I grew up eating rice just about every single day. There were other dishes, but those were mainly noodles (also Asian) haha.. The only rice we ever ate was Jasmine white rice (high five if we’re rice buddies!). That’s it. I never knew other cultures ate rice differently until I met one of my friends at University. (I know, ignorant, right?) I remember I was so confused when she said she had to eat less rice because rice “is super unhealthy”. I mean, I knew white rice didn’t have a lot of nutrients, but “unhealthy”? Wasn’t that a bit exaggerated? And so I asked her why she felt that way. That’s when she told me Iranian rice has lots of butter and other stuff added to it. Stuff that makes it delicious, but makes it quite rich in calories too. That’s the day I learned about rice other than plain white rice.
Today, I won’t be sharing Iranian rice. Nope, Iranian food is a specialty I’ll leave to the real experts. No, today, I’ll be sharing a super simple recipe for Mexican-inspired rice. I’m not sure if it’s authentic, but I wrote this recipe based on a burrito I ate in Paris at Chipotle. It was good comfort fastfood that left an imprint in my mind. The only thing I didn’t like about it was the amount of salt. That’s when recipes come in handy. Perfectly adjusted to my own taste. And now you can make it too! It’s crazy easy.
For the rice, you’ll just be needing (long grain) rice, canned tomatoes, onion, chicken/vegetable stock, cilantro and lime. That’s it. The tomatoes and onions make a salsa, while the stock adds more flavor and moisture to the rice. All you have to do is mix those together and cook the rice until done. Then, stir in chopped cilantro and lime and you’ve got yourself zesty Mexican inspired rice. Eat it with anything you like. It even tastes good as is! Honestly.
How often do you eat rice?
- 1 cup uncooked rice, washed and rinsed
- 1 can whole peeled tomatoes, drained from sauce
- 1 small onion
- 2 cloves garlic, chopped
- 1 cup chicken/vegetable stock
- ¼ tsp salt
- 2 Tbsp oil, for cooking
- handful of cilantro, chopped
- juice of ½ lime
- In a foodprocessor, blend the peeled tomato and onion until smooth. It should yield about 1 cup. Set aside.
- Heat the oil in a large nonstick pan on high heat.
- Add rice and fry until the rice grains feel dry.
- Add the garlic, stock, tomato puree and salt. Stir until mixed evenly.
- Bring the water to a boil. Then, lower the heat to a simmer and cover the pan with a lid.
- Cook the rice until all the liquid is absorbed. This should take 12-18 minutes.*
- Remove the rice from the stove, mix in cilantro and lime juice, and let it rest for 10 minutes before serving.
- *You can also transfer the rice to a rice cooker to cook the rice.