Tuesday, October 1, 2013

Mexican Rice

We enjoy a lot of Mexican food at our house, so I was tickled to come across this lovely recipe from my good friend, Kim at Sunflower Supper Club

(They eat lots of Mexican at their house too). Please stop by and tell her I said hello. While you're there, check out this lovely recipe with 'full flavor' spice measurements. 

I changed it up a bit by using brown rice (needs to be cooked longer) and didn't add the full amount of spices.  Hubby commented he liked it and I really did too. 

Trust you will as well! 

Be sure to check out a couple of my favorite Mexican dishes below the recipe. 


1 Tb. olive oil
1 Tb. butter
1/2 c. chopped onion 
2 c. long grain rice (not instant)
(I used brown...)
2 cloves minced garlic (1 teaspoon)
2 - 3 tsp. chili powder
1/2 tsp. cumin (or more)
1 tsp. kosher salt
1/2  tsp. freshly ground black pepper
1 (15 ozs) can (petite) diced tomatoes, undrained
3 c. chicken broth

cilantro for garnish if desired 

Add olive oil and butter to a large skillet over medium heat. Add the onion and rice; saute for a few minutes until lightly browned; stirring often. 

Add the spices (garlic, chili powder, cumin, salt & pepper) and cook for another minute. 

         Place tomatoes in 2 c. measuring cup; add water to make 2 cups. 

Add tomato mixture along with chicken broth to the pan. 
Bring to a boil. Cover and reduce heat to low (you want it to gently bubble;) cook for 20 minutes, until liquid is absorbed. (If using brown rice instead of white, you may need to add a little more water toward the end of cooking time.) Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

Top with fresh cilantro. 

This rice would be a great side for 

Easy Taco Pie

or Creamy Chicken Enchilada Casserole

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