Tuesday, August 7, 2007

Mexican Rice

Told you my menu for this week would change :) We ended up having "taco night" tonight instead of burgers or whatever it was supposed to be! So... I decided to make this yummy Mexican rice I found in Amber's blog a while back (I think she found it on AllRecipes.com). Here's my slightly (hardly at all!) modified version - very yummy!

Serves 2

1 1/2 tbsp. vegetable oil
1/2 cup uncooked long-grain rice
1 clove garlic
1/4 tsp. ground cumin
1/8 cup onion, chopped finely
1/4 cup tomato sauce (I usually just make my own - mix 1 1/2 tbsp. tomato paste with 2 tbsp. water)
1 cup chicken or vegetable broth (obviously will only be vegetarian if you use the veggie broth!)
1/4 cup fresh salsa (ie: not the kind that you find on a shelf in a glass jar.. ick!) Pico de gallo would also work well

1. Heat the oil over medium heat and add the rice. Cook the rice, stirring constantly until it becomes puffy and golden. Sprinkle with salt and cumin.

2. Stir in the onions and garlic and cook until tender. Stir in tomato sauce and broth; bring to a boil. Stir in the salsa and reduce the heat to low. Cover and simmer 15-20 minutes or until liquid has been absorbed.

Great as a side dish for tacos, enchiladas, fajitas, etc.

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