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Recipe: Restaurant-Style Mexican Rice
Ingredients
- 1 (28-ounce) can whole peeled tomatoes
- 1 medium onion, peeled and coarsely chopped
- 2 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)
- 2 cups long-grain white rice
- 1 to 2 medium jalapeño or serrano chile peppers, seeded and minced
- 4 to 5 cloves garlic, finely chopped
- 1/4 cup finely chopped fresh cilantro
- Juice of 2 medium limes, plus more wedges for serving
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