3 vine ripe tomatoes

1 onion

1 teaspoon coconut oil

2 cups of long grain rice (washed and drained)

1 teaspoon crushed garlic

2 green jalapeños, deseeded and cubed

3 red fresno chillies, deseeded and cubed

1 teaspoon cumin powder

1 teaspoon salt

1 teaspoon black pepper

2 1/2 cups of chicken broth

1 cup of chopped cilantro


To a food processor, add the tomatoes and onion and puree. Set aside.

In a heavy skillet, heat 1 teaspoon of coconut oil. Add the rice and keep stirring it for about 5 minutes. This is important to fry the rice and allow it to patch, before adding anything else to it.

After the rice starts to slightly brown and crisp up, add in the garlic, peppers, cumin, 2 cups of the tomato and onion puree. Mix and season with salt, black pepper and pour in the chicken broth.

Cover and allow to cook for 20-25 minutes on medium heat. Once the rice is cooked and the broth has cooked off, add in the cilantro and remove from the heat. Fluff with a fork.

Serve alongside Mexican Inspired Grilled Chicken and Mexican Street Corn Salad.

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