Today's recipe isn't very exciting, but it's a great basic recipe to have in your files. We eat a lot of Mexican food in our house and this rice is a great side. It is so easy to make your own and stay away from the processed prepackaged rices you buy at the store.Mexican Rice
1 tablespoon olive oil
1 tablespoon butter
2 cups long grain rice (don't use instant)
1/2 cup chopped onion
2 cloves minced garlic (1 teaspoon)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 can (14.5 ounce) petite diced tomatoes, undrained
3 cups chicken broth
Minced fresh Cilantro to taste
In a medium sized saucepan over medium heat add the olive oil and butter. Add the rice and onion and saute for a few minutes until rice is slightly translucent and lightly browned. Stir often so it doesn't scorch.
Add the garlic, chili powder, cumin, kosher salt and pepper and continue cooking for another minute until fragrant.
Place the can of tomatoes in a 2-cup measuring cup and add water to make 2 cups.
Add the tomato and water mixture and the chicken broth to the pan.
Bring to a boil. Cover and reduce heat to low (maintain a simmer) and continue cooking for 20 minutes, until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Add fresh cilantro and fluff with a fork.
Some of our favorite dishes to enjoy with your rice...
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