Perfect Mexican Rice

inspiredtaste.net

Preston Houser

2 cups (380g) long-grain rice, like Basmati, rinsed and drained several times

2 ½ tablespoons avocado oil

1 large onion, finely chopped, 1 ½ cups

2 Anaheim peppers, seeds and stem removed then finely chopped, ⅔ cup

6 cloves garlic, minced

2 cups (415g) finely chopped tomatoes, 3 to 4 medium

1 ½ teaspoons dried oregano

½ teaspoon smoked paprika

½ teaspoon chili powder

¼ teaspoon ground cumin

3 teaspoons tomato powder, optional

1 ½ teaspoons fine sea salt

2 ½ cups (590ml) chicken stock, try homemade

Cilantro, sliced green onion, and lime for serving

Directions at inspiredtaste.net

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