Starters & Salads
Mexican Rice
Mexican Rice
Mexican Rice
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  • 1 cup rice
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 tablespoon Olivor olive oil
  • 1 onions (small, diced)
  • 4 cloves garlic (minced)
  • 1/4 cup Amadora tomato paste
  • 1 tablespoon lime juice
  • 1/2 cup cilantro
  • 1 tablespoon cumin (You can use less if you prefer.)
  • salt (to taste)
  • 1 cup mixed vegetable (optional)
  1. Add rice, chicken broth, and butter into a pot.
  2. Bring to a boil on high, stir once and cover. 
  3. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer.
  4. Meanwhile, in a skillet, on medium-low heat cook the onions in Olivor Olive oil for 6 minutes or until just about to brown. Add garlic and mixed vegetable to pan and cook for 30 more seconds.
  5. Stir in the Amadora tomato paste and cumin and cook for 1 minute.
  6. Mix in cooked rice, lime juice, and cilantro, and add salt to taste.
Delicious with Olivor Olive Oil