Mexican Rice with Fresh Salsa


1 Tbsp olive oil
1 cup onion, finely chopped
4 garlic cloves, minced
1 tsp salt
1 tsp cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp oregano
Pinch of saffron threads, optional 
2 cups long-grain rice, rinsed
4 cups chicken broth
2 cans black beans, drained and rinsed, optional
2 roma tomatoes, diced, optional 

Heat the olive oil in a heavy pot over medium heat. Add the onion and sauté for about 5 minutes, stirring occasionally. Add the garlic and seasonings; cook for 1 minute longer. Stir in the rice, chicken broth, and black beans (if using). 

Cover with a lid and bring to a simmer. Reduce the heat to medium-low and cook gently for about 20 minutes, until the rice is tender and the liquid is absorbed. Keeping the lid still on, remove from the burner and let rest for 10 minutes. Fluff with a fork before serving.


Fresh Salsa, optional 

12oz cherry tomatoes, quartered 
4 Tbsp cilantro, rough chopped 
5 scallions, thinly sliced 
1 Tbsp lime juice 
1 Tbsp olive oil 
Salt and pepper, to taste

In a 12 inch skillet, heated over medium heat with oil, sauté the onion for about 5 minutes. Stirring occasionally. Add garlic and seasonings with salt and pepper, cook one minute longer. Add the rice, broth, and beans to the onion mixture. Cover the pan with lid and bring to a simmer, turn down to medium low and let it cook gently for about 20 minutes until the rice is tender and liquid is absorbed. Fluff. 

Meanwhile, make the fresh salsa, in a medium bowl, place the cherry tomatoes, cilantro, and scallions. Toss with lime juice and olive oil, seasoned with salt and pepper.


Serve rice (and beans) with fresh salsa on top, dolloped in the middle. 



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