Mexican Rice
Rice is an incredibly malleable ingredient that easily absorbs the flavor of spices and flavorings when added to its cooking liquid. This version of rice with Mexican flavorings goes well with barbecue and as a zesty side dish to any plate of meat and vegetables, in addition to your favorite Tex-Mex recipe.
Makes
Serving size
Ingredients
3 tablespoons olive oil
1 ½ cups white rice
1 15-ounces can tomatoes, diced and drained
4-ounce can green chilis, low sodium can, drained and rinsed (used Ortega® for nutrient analysis sold on Amazon.com)
1 medium (110 grams) onion, chopped
1 quarter (30 grams) green bell pepper, cleaned and chopped
⅛ teaspoon sea salt
1 teaspoon chili powder
¼ teaspoon cumin
1 cup water
1 cup chicken broth, low sodium
Instructions
- Heat olive oil in a large skillet over medium heat. Add raw rice.
- Cook and stir rice over medium heat until fragrant like popcorn, about 2 minutes.
- Blend the drained canned tomatoes and green chilis in a blender.
- Add tomato puree to the skillet of rice.
- Add the onion, bell pepper, spices, water and chicken broth.
- Cook for about 30 minutes on very low heat. Stir as necessary so it does not stick and until all the liquid is absorbed.
- Remove from heat. Rest for 2 minutes. Fluff the rice and serve.
Cooking Tip
If you have leftover rice, you can stir it into a frittata with some additional vegetables and create a new meal.
Recipe Contributed by FamilyCook Productions
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