Name: Fire Roasted Mexican Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 (28-ounce) can fire roasted diced red peppers; 1 (14.5 ounce) can fire roasted diced tomatoes; 1 cup water; 3 tablespoons garlic oil; 2 cups white rice; 1/2 teaspoon ground cumin; juice of 1 lime; 1/4 cup fresh cilantro, chopped; Additional cilantro, lime wedges and fire roasted red peppers for garnish

Fire Roasted Mexican Rice

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Sharon Matten - Kosher Everyday
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 cups 1x
Category: Side Dish
Method: Cooking
Cuisine: Mexican
Diet: Kosher

Description

Bright red fire roasted tomatoes and red peppers give this traditional Mexican Rice more flavor and flair. It tastes as good as it looks!

Ingredients

Scale

1 (28-ounce) can fire roasted diced red peppers
1 (14.5 ounce) can fire roasted diced tomatoes
1 cup water
3 tablespoons garlic oil
2 cups white rice
1/2 teaspoon ground cumin
juice of 1 lime
1/4 cup fresh cilantro, chopped
Additional cilantro, lime wedges and fire roasted red peppers for garnish

Cook Mode Prevent your screen from going dark

Instructions

Drain the fire roasted red peppers, reserving the liquid into a four cup measuring cup.
Empty the can of fire roasted tomatoes into the bowl of a food processor. Process until smooth.
Add the blended tomatoes to the reserved pepper liquid. There should be approximately 3 cups of liquid. Add water (approximately 1 cup) to the measuring cup until it measures 4 cups total. Set aside.
Heat the garlic oil in a large Dutch oven or pot over medium heat. Add the rice and sauté for approximately 5 minutes until the rice is browned.
Add the four cups of liquid to the rice. Return to a boil. Cover, set the flame to low, and cook for 20 minutes until the liquid is absorbed.
Remove the pot from the heat, uncover and fluff the rice with a fork. Blend in the cumin and the drained red peppers.
Cover the pot and allow the rice to rest for an additional 10 minutes.
Uncover the pot and add the freshly squeezed lime juice and cilantro.
Toss until combined. Serve garnished with additional lime wedges, cilantro and fire roasted red peppers.