Mexican Rice recipe |
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07/06/2010
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Ingredients1 tablespoon vegetable oil1 tablespoon butter 1 cup long grain rice 1 teaspoon kosher salt 1/4 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon smoked paprika 1/3 cup finely chopped onion 1 clove garlic, minced 2 tablespoons tomato paste 2 cups low-sodium chicken stock 1/2 cup drained Ro*Tel Tomatoes DirectionsIn a large skillet over medium high heat melt the butter and vegetable oil until it sizzles. Add the rice and cook until it turns a light golden color, about 5-8 minutes. Add the onion and garlic and cook until they become fragrant, about two minutes.Add the spices and cook until fragrant, about 2-3 minutes. Add the tomato paste and Ro*Tel and stir to combine. If you are cooking on the stove top add the chicken broth and bring to a boil. Reduce the heat to low, cover, and cook for about twenty minutes, or until the broth is absorbed and the rice is tender. If you are cooking in a rice cooker transfer the rice mixture to the rice cooker and add the broth. Cook according to your machines directions. Serve hot. CommentsRo*Tel tomatoes are canned tomatoes mixed with chillies. So use normal tinned tomatoes and add chillies to taste.ServingsServes 4-6Recipe and picture provided by Evil Shenanigans food blog. |
| views: 20968
avg rating: 3.14
votes: 96 |
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