I really hate it when I have to eat my words. (I enjoy eating almost everything else, but eating my own words causes me anxiety and hives.) But sometimes there is just nothing for it except to get it over with and start chewing. So – in full disclosure, in a previous post for Mexican rice, I stated that “with the exception of a particularly delicious paella I once enjoyed in Spain and a fine recipe I have for cabbage rolls, I don’t like rice and tomatoes cooked together”.

But when researching recipes for a recent Mexican food themed meal I found this recipe from Once Upon a Chef. And since I love and trust this site, I bit the bullet. I did make a couple very minor changes, but I don’t mess with the bones of a Jenn Segal recipe, because she is a remarkable chef. So I left in the tomato paste.

And of course, you know what I have to say next. The rice was wonderful, and one of the main reasons was because the (damn) tomato paste was one of the ingredients! Gurrr!

Now this is important so pay attention. Sometimes, actually quite often, I am wrong about food combinations. It’s all a matter of taste anyway. So as I have previously stated, any recipe for something like this rice dish, is simply a guide. If you wanted to add peas (as Jenn originally included), add peas. Or you like a more pronounced garlic influence, up the number of garlic cloves. Or you feel chopped celery would add a nice base flavor, chop away. Or if you are like me, and still on the fence about cilantro, decrease the amount in any given recipe and add a bit of fresh parsley. That’s the joy of cooking. You make it your own by simply being creative and adding your own special touch.

So make this wonderful rice. It turned out that one of the enchilada dishes I served was quite runny. So what my guests did was top their rice with the enchilada. It was great! So don’t hesitate to use this as a base for other Mexican dishes. Have fun in the kitchen. That’s what this is all about.

2 T. extra virgin olive oil

1 c. finely chopped yellow onion

1 jalapeño pepper, stemmed, seeded, and finely minced (or more or less to taste)

2 lg. cloves garlic, finely minced

1½ c. long grain white rice

2 T. tomato paste (preferably Italian tomato paste)

3 c. vegetable broth

1 tsp. kosher salt

freshly ground black pepper

½ tsp. chili powder

½ tsp. ground cumin

2 T. finely chopped cilantro

2 T. finely chopped parsley

4 tsp. fresh lime juice, or more to taste

Heat the olive oil in a large covered pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.

Add the garlic and rice; cook, stirring frequently, for about 3 minutes.

Add the tomato paste, broth, salt, pepper, chili powder, and cumin; turn up the heat and bring to a boil.

Reduce the heat to low, cover the pot, and simmer until all the liquid is absorbed, about 20 minutes. Stir periodically. When done, remove from heat.

Add the cilantro, parsley, and lime juice; fluff the rice with a fork to mix. Let the rice sit for a few moments for the flavors to meld. Taste and adjust seasoning, add additional lime juice if desired.

To make ahead, do not add the cilantro, parsley, and lime until you have re-heated the rice and just before you plan to serve. To reheat the rice, heat in a covered container in a 350 degree oven for 30-40 minutes, or until the rice is good and warm. Stir in the cilantro, parsley, and lime. Adjust seasoning. Serve immediately.