- 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
Bright red fire roasted tomatoes and red peppers give this traditional Mexican Rice more flavor and flair. It tastes as good as it looks!
- 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.
Instead of the garlic oil you can use avocado oil and 2 minced garlic cloves. If your family is not fans of cilantro, feel free to leave it out of the recipe. Make sure to watch the rice carefully when browning it as it can easily burn. If you're fans of cumin, you can add an additional 1/2 teaspoon of cumin to the recipe.