Arroz mexicano como o de restaurante

Ingredientes

• Olive oil (for pan)
• 1 medium yellow onion, small-diced
• 4 cloves garlic, minced
• 2 cups long grain rice (uncooked)
• 2 roma tomatoes (seeds removed and small diced)
• 1 1/2 tablespoons tomato paste
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 3 1/4 cups chicken broth
• Cilantro and lime wedges (for garnish)

Modo de preparo

1. 1

   In a large deep skillet or pot, heat a few drizzles of olive oil over medium heat. Sauté the diced onions for 5 minutes, stirring occasionally, until softened. Add the minced garlic for another 1 minute until fragrant.

2. 2

   Then, add the uncooked rice and stir until the grains are coated with the oil and aromatics for about 2 to 3 minutes, or until it smells a bit nutty. This process is called “toasting the rice,” and adds flavor and will also help the rice grains stay separated while it cooks later.

3. 3

   Stir in the fresh diced tomatoes, tomato paste, cumin, oregano, salt, and ground black pepper until combined.

4. 4

   Add the chicken broth and bring to a boil. Season with more salt and pepper if needed. Then, reduce to a simmer over low heat, and cover with the lid tightly. Cook for 20 minutes or until the rice is tender and the liquid is fully absorbed. Tip: Try not to remove the lid until the cook time is up, otherwise the steam will escape, which can affect texture and cook time.

5. 5

   Once ready, fluff with a fork to help further separate the grains and to release any excess steam. Serve with cilantro garnish and lime wedges on the side. Enjoy!