We love Mexican food. Not real Mexican food, American distorted Mexican food. Tacos, enchiladas, and the like. Since my journey to cook healthier, I have bemoaned pre-packaged anything. Even things you but in health food stores are made with vegetable and soy oils. Thus started the search for home made recipes to replace the Mexican rice that we all love. Of course, it is a bit more time consuming, and I highly recommend making your own stock, but it is worth it in the end! Here is a recipe I found for Tomato Rice:
2 Cups Chicken or Beef Stock
2 T. Coconut oil
1 Small onion, minced
1 C. Long-grain rice (organic if you can find it)
1 t. Salt
1/2 t. Ground Cumin
1 Medium tomato peeled, seeded and chopped (I skip the peeling and seeding and just chop away)
1 T. Tomato paste
1 T. Chopped fresh cilantro
Heat the stock until just simmering. Remove from heat, cover and set aside. Heat the oil in a large heavy saucepan. Add the onion and rice and cook over medium heat just until the onion is softened, about 5 min. Stir in salt, cumin, tomato, tomato paste, and cook for 1 minute more stirring to incorporate. Gradually add the warm stock, stirring to blend. Bring to a boil, lower heat, cover and cook until the rice is tender and all of the liquid is absorbed, around 30-40 minutes. Fluff with a fork and stir in cilantro. Serve immediately.
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