Happy Cinco de Mayo!
I recently had a conversation with…someone (I can’t recall who) about how Cinco de Mayo isn’t heavily celebrated in much of Mexico. I say, you never need a reason to enjoy a celebration and Mexican food – it’s always perfect. Always. Please recall how I could eat Mexican all day every day, especially when I am actually in Mexico.
Sigh…I want to go to Mexico.
Mexican food that involves refried beans and rice is a complete Mexican meal. And please don’t make me choose between rice and beans because when both are GOOD, there’s just no way to choose one over the other.
Admittedly, though, I’ve never made a Mexican rice recipe that I love…until this one. Easy to make and packed with fresh ingredients and flavor, I hope this recipe will perfectly accompany your Mexican delight this Cinco de Mayo and always – tacos, burritos, fajitas, enchiladas, you name it. Enjoy!
- 2 Tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup dry long grain rice
- 1 ¾ cup vegetable (or chicken) broth
- ¼ cup tomato sauce
- 2 roma tomatoes, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 tsp dried oregano
- ½ tsp salt
- Heat olive oil in a large sauce pan over medium heat. One hot, add the onion and cookfor 6-7 minutes or until softened. Add garlic, stir, and cook until fragrant, about 30 seconds. Stir in rice and cook until just starting to brown, about 3 minutes.
- Add broth, tomato sauce, and tomatoes; bring to a boil. Add remaining ingredients (cilantro, oregano, and salt), stir, cover, and reduce heat to low. Cook rice for 15 minutes; turn off heat and allow to sit (covered) for about 10 minutes. Fluff with a fork and serve.