Confession time: I’ve never really liked rice. At all. Even ask my mom. Growing up I never touched the minute rice on my dinner plate. And now as an adult when I eat out at Mexican restaurants I always substitute the rice for sautéed veggies because let’s face it, the rice is never really all that good. As I’ve gotten older, I’ve tried different types of rice and I can say now that I tolerate Jasmine, Basmati, and brown rice. I can also say that I absolutely LOVE this rice; it’s flavorful and you can actually taste the veggies you put into it.
P.S. This rice would be a great accompaniment to my Chicken Tacos or Enchiladas. 
Mexican Rice
Ingredients:
2 T olive oil
1 large onion, chopped
3 cloves garlic, minced
2 C long grain rice
1 can Rotel (10 ounce)
1 can whole tomatoes (14.5 ounce)
1 t cumin (more to taste)
1 t kosher salt
1/8-1/4 t cayenne pepper (optional)
2 C low sodium chicken broth (more if needed)
fresh cilantro, chopped
Instructions:
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel, tomatoes, cumin, salt, and cayenne (if using). Stir to combine and mash up the whole tomatoes a little with a wooden spoon. Let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky. Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
Makes 6-8 side portions
Source: adapted from The Pioneer Woman
I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog, Show & Tell
Related posts:
- Simple Fried Rice
- Pad Thai Fried Rice & Cilantro Thai Chicken
- Hawaiian Grilled Chicken & Coconut Rice
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