Mexican Rice

While in Arizona visiting a good friend, we went to a wonderful Mexican place for dinner. I thought we had good Mexican food here in Utah, but it's NOTHING compared to the Mexican in Arizona! I thought my tastebuds were going to die of happiness.

Surprisingly, the highlight of the meal was the chile and tomato-studded Mexican rice served on the side. It was extremely flavorful, and the little pieces of green chile and tomato throughout the rice were dynamite.

As soon as I came home, I had to recreate it.

Mexican Rice
Makes 6 servings.

2 cups white rice {long grain would be especially good here, as it wouldn't be as sticky as the short grain I used}
4 cups good vegetable broth {I used Better Than Bullion No-Chicken Broth}
1 14oz can diced tomatoes, undrained
2 6oz cans diced green chiles, mild or hot, depending on your spice tolerance, undrained
2 tbsp olive oil
salt, pepper, and fresh lime juice, to taste

1. In a medium pot, combine rice, broth, tomatoes, chiles, and olive oil over medium high heat. Bring to a boil. Turn heat to low, cover rice, and cook for 15 - 20 minutes, until rice is tender and liquid is absorbed.

2. Season to taste with salt, pepper, and fresh lime juice. Serve alongside any Mexican dish. In the picture above, the rice was served alongside chile lime refried beans.