Monday, July 15, 2013

mexican rice...

via The Pioneeer Woman
My first attempt at Mexican rice was successful. I thought it was a touch gooey but my guys loved it.  Sarah wanted me to decide if it was worth the time and effort to make or would Rice-A-Roni be just as good. The answer is it is worth the effort.  The only sodium in the dish is from the Rotel and it tasted flavorful and very fresh due to the cumin and tomatoes and cilantro.

Basic Mexican Rice
by The Pioneer Woman
  • 2 Tablespoons Canola Oil
  • 1/2 whole Large Onion, Chopped
  • 2 cups Long Grain Rice
  • 3 cloves Garlic, Minced
  • 1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
  • 1 can Whole Tomatoes (14.5 Ounce Can)
  • 2 cups Low Sodium Chicken Broth (more If Needed)
  • 1 teaspoon Cumin (more To Taste)
  • 1 teaspoon Kosher Salt
  • Fresh Cilantro, Chopped

Preparation Instructions

Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

No comments:

Post a Comment