Wednesday, August 31, 2011

Mexican Rice

This recipe is one of our favorite sides to have with tacos or burritos. I've made my share of prepackaged mixes, and homemade is so much better! It's especially good with my refried black beans here. You can change the heat of the dish with the type of canned diced tomatoes with green chilies you buy.

Mexican Rice
2 TBSPs vegetable oil
1 clove garlic, minced
1/2 cup chopped onion
1/2 green bell pepper, chopped
1 cup uncooked white rice
2 cups chicken broth
1 (10 ounce) can diced tomatoes and green chiles (undrained)
1/4 tsp cumin
1 tsp chili powder, or to taste
1 tsp salt

1. Heat oil in a skillet over medium-high heat. Add garlic, onion, and bell pepper; saute until soft. Add rice; cook and stir until rice is lightly browned.
2. Stir in chicken broth and tomatoes. Season with cumin, chili powder, and salt.
3. Bring to a boil. Cover, and reduce heat. Simmer for 25 minutes, or until rice is cooked and liquid is absorbed.

1 comments:

Kristy

yea, thanks! this is Elliot's favorite and I never make it because I don't have a good recipe.