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Mexican Rice

Healthycooking's picture
  Canned tomatoes 28 Ounce (1 Large Can, 795 Gram)
  Fat free low sodium chicken broth 710 Milliliter (5 Cup)
  Butter/Margarine 2 Teaspoon
  Long grain white rice 2 Cup (32 tbs) (2 Cup)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced or pressed
  Canned diced green chiles 4 Ounce (1 Can)
  Packed cilantro 1⁄4 Cup (4 tbs) (10 Gram)
  Salt To Taste
  Pepper To Taste

1. Drain liquid from tomatoes into a glass measure. Add enough of the broth to make 4 cups (950 ml) liquid. Set tomatoes and broth mixture aside.
2. Melt butter in a 4- to 6-quart (3.8- to 6-liter) pan over medium-high heat. Add rice and cook, stirring, until it begins to turn opaque (about 3 minutes). Add onion, garlic, chiles,- and 1/4 cup (60 ml) water; continue to cook, stirring, for 5 more minutes. Add more water, 1 tablespoon (15 ml) at a time, if pan appears dry.
3. Add tomatoes and broth mixture to pan. Bring to a boil over medium-high heat; then reduce heat, cover, and simmer until liquid has been absorbed and rice is tender to bite (about 25 minutes)

Recipe Summary

Side Dish

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