Basic Mexican Rice

Taco night was a triumph. I made this rice recipe and earlier in the day, I made some restaurent style salsa. I'll make another post with the salsa so you can keep things easy to find!

The rice is very simple. I thought it was really delicious but Sean said it was too "tomatoy" and "not very mexican", but he's dumb so who cares? I'm also glad he doesn't read this blog. Actually, no, I'm not. I wish he would. :(

ANYWAY. Rice. Yummy.

Rice, onion or onion powder, a can of diced green chiles and tomatoes (aka Rotel), a can of whole or diced tomatoes, chicken broth, garlic, salt, cumin and tumeric if you are so inclined. I was.

Saute rice and garlic in a little olive oil for several minutes, stirring often. Don't burn your rice!

Then add both cans of tomatoes

Cook for a few minutes.

Then pour in your chicken broth and add your spices and seasonings. I threw a bunch of oregano in there too.

The tumeric has a mild flavor but it makes things yellow! Yum.

Then cover and simmer over medium low heat for 10-15 minutes. Delicious!

Basic Mexican Rice (original from Pioneer Woman aka Ree)

• 2 Tablespoons Canola Oil
• ½ whole Large Onion, Chopped
• 3 cloves Garlic, Minced
• 2 cups Long Grain Rice
• 1 can Rotel (10 Ounce)
• 1 can Whole Tomatoes (14.5 Ounce)
• 2 cups Low Sodium Chicken Broth (more If Needed)
• 1 teaspoon Cumin (more To Taste)
• 1 teaspoon Kosher Salt
• Fresh Cilantro, Chopped

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 and tomatoes. Stir to combine and 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.