Wednesday, March 10, 2010

Mexican rice

H -- I am definitely not leaving Food Goodness! I meant that other blog Gwen and I were writing on for a brief period of time. That's the one I'm abandoning.

Now, on to more important matters. Mexican Rice. So good. And so easy.

This is a Pioneer Woman recipe. I didn't change it that much.

2 Tablespoons olive oil
½ whole Large Onion, Chopped
3 cloves Garlic, Minced
2 cups Long Grain Rice (I used jasmine, it's what I had in the house)
1 can Rotel tomatoes (I used the mild kind)
1 can Whole Tomatoes (14.5 Ounce)
2 cups Low Sodium Chicken Broth or more, if needed (I used homemade stock from the chicken I roasted on Monday)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
pinch of saffron


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 Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and saffron 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.

1 comment:

hefk said...

ok, good.
I am officially relieved.