Monday, March 15, 2010

Mexican Rice

I learned how to make this rice when we first got married from Jim's Mom. I make it all the time with tacos, enchilada's, tamales, etc.... Yum!

Mexican Rice
2 Tablespoons oil
1 cup regular long grain rice (not the quickcooking kind)
1 8-ounce can tomatoe sauce
1 cup chicken broth
1/4 cup chopped onion (more if desired)
salt and pepper to taste

Heat the oil in a medium sized saucepan until hot. Add uncooked rice, stir to coat with oil and cook until it starts to turn brown. Add onions and cook a minute or two. Mix the tomatoe sauce and chicken broth together and pour into rice. Add a little salt and pepper (can finish seasoning to taste when done) Stir. Bring to boil, turn heat down to medium low and simmer with lid on for 25 minutes.

**a small can of diced green chili's is good in this too if you like. Just add when adding the tomatoe sauce.

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