Mexican Rice

This side dish goes well with Lime & Sriracha Grilled Chicken. It’s got a bit of kick, but you can adjust it according to your palate. Goes well in a clean eating meal plan, but watch your portions.

(via OnceUponaChef.com)

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 1 large jalapeño pepper, stemmed, seeded and minced
• 2 large cloves garlic, minced
• 2 tablespoons tomato paste
• 1-1/2 cups enriched parboiled long grain rice, such as Uncle Ben’s Original (see note*)
• 3-1/3 cups low sodium chicken broth 
• little bit of salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 cup finely chopped cilantro
• 2 teaspoons fresh lime juice

Instructions

1. Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
2. Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
3. Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
4. Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
5. Add the cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to “dry out” and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary.
6. *Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.

Serve with Lime & Sriracha Grilled Chicken and Green Beans with Shallots.

Lime & Sriracha Grilled Chicken, Mexican Rice & Green Beans with Shallots