Thursday, September 4, 2014

Good Ol Basic Mexican Rice

This recipe is from Ree over at The Pioneer Woman Cooks, so you KNOW it's great!

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

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.

NOTE:  Thrive Freeze Dried Foods Directions:
2 c Instant Rice
2 C Tomato Dices
1/4-1/2 C Green Chili
1 C Tomato Jice to take the place of the liquid from cans

Heat oil in skillet
Add onions & Garlic-sweat.
Reduce heat & add rice stirring constantly for 3 min
Add Juice & Tomatoes & Chili.
Heat for 2 min
Add broth & stir.
Add Kosher Salt & Cumin to taste.
Simmer until rice is cooked.
Garnish w/cilantro if desired.

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