Mexican Rice With Lime - How to Make Mexican Rice With Lime Video
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Video:How to Make Mexican Rice With Lime

with Gina Miler

Learning how to make Mexican rice with lime is a great way to spice up dinnertime. Here, see instructions and tips for making Mexican rice with lime.See Transcript

Transcript:How to Make Mexican Rice With Lime

Hi I am Gina Miler with food and I am making Mexican Rice with Lime.

When to Make Mexican Rice With Lime

This recipe for Mexican Rice with Lime is a delicious side dish for fish tacos or any grilled food and the lime adds a tangy flavor that makes for an interesting twist.

Ingredients for Mexican Rice With Lime

The Ingredients you will need are:
  • 2 green Pobalano Chiles
  • 2 tablespoons cooking oil
  • 1/4 cup onion, chopped
  • 3 cloves of garlic, peeled and chopped
  • 1 cup long grain white rice
  • 16 oz chicken broth
  • 1 cup stewed Tomatoes
  • 1/4 teaspoon salt
  • 1 cup fresh tomatoes, seeded and diced
  • 2 fresh limes (or 4 tablespoons lime juice)
  • additional fresh limes (for garnish)

Instructions for Making Mexican Rice With Lime

Begin with roasting the Pobalano Chiles in a pan over high heat.Once they are blackened and the skins are blistered, remove them from the heat. Peel the skins off, and slice off the stem area .Cut the chile in half, lengthwise, and scrape the seeds out. Chop the chilies and set aside.Now, Heat the oil in a medium pot over medium-high heat. Add the onions and cook for about one minute, stirring frequently. Reduce the heat to medium/low, add in the rice and cook for about five minutes or until rice begins to become opaque and brown slightly on the edges.

Add in the garlic and sauté for a few minutes until it begins to soften.Now, carefully pour the chicken broth into the rice. Add in the stewed, tomatoes and salt. Stir to combine all of the ingredients and bring to a boil over high heat. Once it comes to a boil, reduce the heat until the rice is just simmering, cover the pot and cook for 17-19 minutes over very low heat. After the rice is cooked, mix in the chilies and squeeze the limes (or pour the lime juice) over the rice and fluff it with a fork to combine all the ingredients, which can separate during cooking. Serve with a wedge of lime for garnish.

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