Monday, May 6, 2013

Homemade Mexican Rice

Homemade Mexican Rice



Takes 2 steps to make:

1st:
In large pot non stick with lid, combine
1 tbsp. olive oil
2 tbsp.chopped onion
1 chopped jalapeno
1 clove garlic, chopped
2 cups long grain rice
(You can also add 1 small diced tomato, and chopped fresh cilantro- optional)
Cook over medium heat until rice begins to fluff a little and start to brown. Stir constantly as you do this to ensure no burning. Takes about 5 min.

2nd: After browned, add
1/2 cup tomato sauce
4 cups chicken broth
Bring this to a full boil. Then reduce heat to low and cover. Cook on low for 20 minutes, Do not stir.
check, at 20 minutes. If rice still seems too stiff, add additional 5.
Note: not wise to add extra salt as the chicken broth and most tomato sauces usually is salty enough, and as mixture condenses down this will intensify.
Stir and serve. Garnish with fresh chopped Cilantro and olive slices. Serves 8-10 easily!.


I served it with pulled pork, and black bean tacos with cilantro garnish and a squeeze of lemon juice! Yumm!

















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