Posted by dforgiven | Posted in Recipes, Side Dishes | Posted on 21-01-2012
Tags: Boil, Canola Oil, Chopped Cilantro, Cloves Garlic, Cook Time, Garlic, Grain Rice, Heat Oil, Kosher Salt, Long Grain, Low Sodium Chicken Broth, Mexican Rice Recipe, Onion, Onions, Ounce, Prep Time, Skillet, Sodium Chicken Broth, Sprinkle, Teaspoon Cumin
I got this recipe from http://thepioneerwoman.com/cooking/2009/11/good-ol-basic-mexican-rice/
Recipe: Basic Mexican Rice
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Ingredients
- 2 Tablespoons Canola Oil
- 1/2 whole Large Onion, Chopped
- 3 cloves Garlic, Minced
- 2 cups Long Grain Rice
- 1 can Rotel (10 Ounce)
- 1 can Whole Tomatoes (14.5 Ounce)
- 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. Add onions and garlic, then 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 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
