Wednesday, September 7, 2011

Mexican Rice

So, I was a little impatient with the rice and it turned out more liquidy than it needed to be.'s incredibly flavorful, and the addition of jalapeño peppers really flavors it well!  And goes wonderfully well with the enchiladas, too :)  

Mexican Rice

1 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 green pepper, chopped
1 jalapeno pepper, chopped
1 cup long grained rice
1-1/2 cups chicken stock
2 cups diced tomatoes with liquid
1 tsp chili powder
1 tsp cumin
1/2 tsp salt

Heat the oil in a pan, and add the onions, garlic, green pepper, jalapeno.  Sauté until tender, about 5-7 minutes.  Add the rice, chicken stock, tomatoes, chili powder, cumin and salt, and bring to a boil.  Reduce the heat, cover and simmer until the rice is tender, about 20 minutes.  Fluff the rice and serve immediately.

Hope y'all enjoy! 

xoxo, Sara

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