Wednesday, October 12, 2016

Quick Mexican Rice

Quick Mexican Rice

2 Tbsp butter
1-1/2 cups long grain cooking rice, uncooked
2-1/2 cups chicken broth
1 (10oz) can Rotel diced tomatoes and green chiles
3 cloves Garlic, Minced
Half and onion minced
1 teaspoon Cumin (more To Taste) (sometimes I just use my homemade Taco Seasoning)

1 tsp chili powder (opt)
1/2 tsp paprika (opt)
*NOTE:  My changes are in red
In a large saucepan, melt butter (I also like to use Coconut Oil) over medium-high heat.
Add rice and cook for 2 to 3 minutes.
Add remaining ingredients, bring to a boil.
Cover and reduce heat to simmer.
Cook for approximately 20 minutes.

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