Tuesday, July 5, 2011

Mexican Rice

I made this to go with taco night. Tasty! I forgot the tomato sauce, but it was still very good with out it. Next time I might not rinse the rice before hand, so it might toast better.

Mexican Rice
adapted from Simple Comfort Food

1 T. olive oil
1 c. uncooked long grain rice, rinsed
2 c. vegetarian chicken broth
3/4 cup chopped yellow onion
4 c. garlic, minced
1/4 c. plain tomato sauce (optional, I omitted)
1 Roma tomato, diced
1 t. cumin powder
1 t. hot spicy powder (if desired)
1/4 cup peas (frozen, canned, or fresh)
salt to taste

1. Heat oil in a pot on medium heat. Add the uncooked rice, and stir frequently until golden-browned.
2. Add garlic and mix for a minute. Then mix in the rest of the ingredients, minus the peas.
3. Reduce to a simmer, cover leaving a crack, and cook for 20 mins.
4. After it's done cooking, fluff rice, and toss in peas and stir to mix.

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