Monday, August 1, 2011

Mexican Rice

Every time we have something Mexican for dinner I serve either Salsa/Guacamole and Tortilla Chips or Yellow Rice as a side dish. Both are perfectly fine but since we eat Mexican once a week they both get old. I decided to try something different at our latest taco night and it was a great new addition. If you are having fajitas, enchiladas, tacos, or quesadillas for dinner this week be sure it give it a try!

Adapted from recipe courtesy of Paula Deen

2 Tbsp Butter
1 1/2 Cup Long Grain White Rice
1/2 Cup Onion - Chopped
3/4 Cup Red & Green Pepper - Chopped
1 Clove Garlic - Minced
4oz Diced Green Chilies
2 Cups Vegetable or Chicken Broth
1 Can (14oz) Fire Roasted Diced Tomatoes
1/2 Cup Frozen Corn
1 Tsp Chili Powder
1 Tsp Salt
Sprinkle of Cilantro if Desired
In a large saucepan melt the butter over medium heat. Add the rice, peppers, onion and garlic. Stirring frequently cook until the rice is browned and the vegetables are tender about 5 minutes.
Stir in the chicken broth, tomatoes, corn, chilies, chili powder and salt. Bring to a boil. Once it is boiling reduce the heat and simmer, covered until the rice is tender about 15 minutes, stirring occasionally.
When it is done, transfer to a bowl and sprinkle with Cilantro if desired.
Enjoy!! - Nicole

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