Mexican Rice

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.

	this recipe	typical
liquid	288%	195%
fat	10%	14%
vegetables and beans	26%	70%
aromatics	68%	23%
salt	2%	2%
acid	4%	0%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
150 g	1 small yellow onion, (finely chopped)
15 g	1 large jalapeño pepper, (stemmed, seeded, and minced)
6 g	2 large cloves garlic, (minced)
33 g	2 tablespoons tomato paste
278 g	1 1/2 cups white long grain rice
800 g	3 1/3 cups low-sodium chicken broth ((see note))
6 g	1 teaspoon salt
1 g	1/4 teaspoon freshly ground black pepper
1 g	1/2 teaspoon chili powder
1 g	1/2 teaspoon cumin
72 g	1/2 cup frozen peas, (defrosted)
25 g	1/4 cup finely chopped cilantro
10 g	2 teaspoons fresh lime juice, from 1 lime

Method: 5 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Fabulous!! Only made one change. Replaced the jalapeño with one 1.5" green seranno pepper. I added it whole to onions as they sautéed. No cuts or holes made in the pepper. Just added it whole and then removed it before I fluffed the rice to add the peas an” — a cook, 5.0★

“I've made this a couple of times and it turns out perfect every time. For one vegetarian friend, I switched chicken broth for vegetable broth. Still delicious! Such a great and versatile dish. I took it to a cook out, and was pleased that it was all eaten ” — a cook, 5.0★