4.8
(72)
Your folders
Your folders

Export 10 ingredients for grocery delivery
Step 1
In a sieve or colander, wash the rice thoroughly. Drain, and set aside.
Step 2
Heat 2 tablespoons of olive oil over medium high heat in a non-stick saute pan.
Step 3
Saute the red onion for 2 minutes. Add the rice and stir fry for about 3 minutes, or until the rice kernels are golden brown.
Step 4
Add the garlic, tomato paste, chipotle paste and cumin and saute for a further 30 seconds.
Step 5
Scrape your Mexican rice into your rice cooker and add the vegetable broth. Put the lid on your rice cooker, and it set it to white rice.
Step 6
When the rice cooker switches to warm, allow the rice to rest for 10 minutes on the warm setting.
Step 7
Squeeze the juice of one lime into the rice and stir in the chopped cilantro.
Your folders

179 viewspinchandswirl.com
5.0
(5)
40 minutes
Your folders

433 viewsiheartvegetables.com
5.0
(20)
25 minutes
Your folders

303 viewsfood.com
4.5
(52)
20 minutes
Your folders

202 viewsericajulson.com
4.8
(8)
40 minutes
Your folders

13 viewscravingsomecreativity.com
5.0
(1)
Your folders

366 viewsbonappetit.com
3.0
(3)
Your folders

569 viewscooking.nytimes.com
4.0
(999)
Your folders

565 viewscooking.nytimes.com
4.0
(50)
Your folders

341 viewsculinaryhill.com
5.0
(81)
50 minutes
Your folders

318 viewsgoya.com
Your folders
235 viewsamericastestkitchen.com
4.5
(11)
Your folders

209 viewsinsanelygoodrecipes.com
4.3
(13)
25 minutes
Your folders

215 viewsonceuponachef.com
5.0
(81)
Your folders

235 viewsfood.com
5.0
(644)
35 minutes
Your folders

242 viewsminuterice.com
3.3
(164)
10 minutes
Your folders

310 viewsonceuponachef.com
5.0
(68)
Your folders

286 viewsvillacocina.com
30 minutes
Your folders

231 viewshomesicktexan.com
4.7
(11)
Your folders

293 viewsbbcgoodfood.com
30 minutes