Mexican rice with Lime

Mexican rice with Lime187


  • 2 green chilies
  • 2 tbsps cooking oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 cup rice
  • 16 oz chicken broth
  • 8 oz tomato sauce
  • Salt to taste
  • 1 cup tomatoes, diced
  • 2 fresh limes


  • Roast the chilies. Peel the skins, cut into half and scrape the seeds out. Chop the chilies and set aside.
  • Heat the oil. Add onions.
  • Heat medium-low, add rice and cook about 5 mins or until rice become opaque and brown.
  • Add garlic and sautĂ© for few moments.
  • Very slowly and carefully pour chicken broth into the rice.
  • Add tomato sauce, tomatoes and salt.
  • Stir to combine all of the ingredients and bring to boil over high heat.
  • Once it comes to boil, reduce heat until the rice is just simmering, cover the pot and cook for 17-19 mins over very low heat.
  • After the rice is cooked, mix in the chilies and squeeze the limes over the rice and fluff it with a fork.
  • Serve with a wedge of lime for garnish.

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