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Easy Baked Mexican Rice

The Chunky Chef
  • 35 minutes
  • Serves 6

INGREDIENTS

4

roma tomatoes, core removed and cut into quarters

1

yellow or white onion, skin removed and cut into quarters

1/4 cup

vegetable oil

1 1/2 cups

long-grain white rice

3 cloves

garlic, minced

1

jalapeno pepper, seeded and minced ((leave the seeds in if you want extra heat))

1 1/2 cups

reduced sodium chicken broth

1 tbsp

tomato paste

1 tsp

salt (to taste)

1/2 cup

minced fresh cilantro ((divided))

2

green onions, sliced

1

lime ((juiced))