Thursday, December 23, 2010

Mexican Rice

Yum! I love Mexican rice. I had tried a few of the box mixes and they were always way too spicy for me. If you like a nice mild Mexican rice that is good as a side dish or as part of a recipe, try this.


2 Tbsp. olive oil
1 cup white rice
2 cups chicken broth
4 oz. tomato sauce
4 oz. water
1 clove garlic, minced
1 can diced tomatoes, drained*
½ onion, diced
cilantro (optional)
*you could also substitute a can of Ro-Tel tomatoes instead of the diced tomatoes and the onions if you want more spice

In large skillet (or pot) heat oil over medium/high heat. Add rice. Toast rice, stirring frequently, until tan in color. Then add chicken broth, water, tomato sauce, garlic, tomatoes, onion, salt, and pepper. Mix well. Cover with a tight fitting lid and reduce the heat to a simmer. Let simmer for about 20 minutes, or until liquid has been absorbed, keeping lid on. Turn off heat and let stand for another 10 minutes. Fluff rice and serve. Garnish with cilantro if desired.

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