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    • #269321

      Mexican Rice

      1 tsp. olive oil
      1 cup long grain rice
      1/2 cup onion, chopped
      1 clove garlic, minced
      1 carrot, peeled and chopped
      1/4 tsp. ground cumin
      1/2 cup ready crushed tomatoes
      1-1/2 cups chicken stock
      1/2 tsp.

      salt (optional), or to taste

      Heat oil in heavy saucepan over medium heat. Stir in rice and cook about 1 min.

      Stir in onion and garlic and sauté about 3 mins, stirring frequently until onion is translucent. Stir in remaining ingredients. Increase heat to high and bring to a boil.

      Reduce heat to low.

      Cover and simmer 20 mins or until liquid is absorbed and rice is tender. Let stand 5 mins. Fluff rice and serve.

    • #409513

      Here you go again, I am fixing this to go with the enchilada’s!

    • #409514

      Sounds yummy, can’t wait to try it!

    • #409527

      Oh man! A can of refried beans, that enchildad recipe you posted & this rice! Now that’s a Mexican fiesta!

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