Wednesday, December 10, 2014

Spanish Rice (Basic Mexican Rice)

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 (14 1/2 oz. size) Whole Tomatoes
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.

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