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Mexican Rice
Nb persons: 6
Yield:
Preparation time: 10 Minutes
Total time:
Source:
| My Favorite Mexican Rice Rated: Submitted By: wakkojenni Cook Time: 40 Minutes Ready In: 50 Minutes "This one-skillet side dish is wonderfully spicy and cheesy. Serve it with your favorite Mexican dish." INGREDIENTS: | |
| 3 tablespoons | vegetable oil |
| 1 cup | long grain white rice |
| 2 1/2 cups | chicken broth |
| 1 (4 ounce) can | tomato sauce |
| 1 (4 ounce) can | canned chopped green |
| chiles, drained | |
| 1 small | onion, minced |
| 2 cloves | garlic, minced |
| 1 1/2 teaspoons | salt |
| 1/2 teaspoon | ground cumin |
| 1/4 teaspoon | chili powder |
| 1 1/2 cups | shredded Monterey Jack |
| cheese | |
DIRECTIONS:
1. Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.
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