Sunday, November 21, 2010

Green Chili Mexican Rice

When I was on my road trip with Andrew, we ate at Z'Tejas in the Gateway mall in Salt Lake City. That's where they have yummy Blackened Catfish tacos, they serve a Mexican rice with them  that is white, not red, and it has green chilis and corn in it. So I tried to make that here at home last Sunday when I made my Green Chili Chicken Enchiladas. It turned out pretty close! Yummo!!!

Green Chili Mexican Rice


2 Tablespoons oil
1 cup regular long grain rice or jasmine rice (not the quickcooking kind)
1/4 cup chopped onion (more if desired)
2 cups chicken broth

1 teaspoon minced garlic
1/2 of a 4 oz. can chopped green chili's
1/2 cup corn
1/2 teaspoon ground cumin
dash of chipotle powder
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. Next add the chicken broth, garlic, chilis, corn, cumin, the dash of chipotle powder, and 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.

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