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Mexican Rice With Vegetables

fast.cook's picture
Ingredients
  Canned italian plum tomatoes 1 Cup (16 tbs), drained (Reserve 1 Cup Juice)
  Long grain rice 1 Cup (16 tbs)
  Chicken stock 1 Cup (16 tbs)
  Jalapeno chili/Serrano 1 , seeded and chopped
  Whole onion/7 ounce sliced onion - ready cut 1 1/2 cup 8 Ounce
  Minced garlic in oil 1 Teaspoon
  Corn oil/Safflower / canola oil 1 Tablespoon
  Chopped fresh cilantro/Parsley 2 Tablespoon
Directions

MAKING
1. In a heavy bottomed saucepan add the tomatoes breaking them up with fingers, rice, chicken stock and 1 cup juice from can.
2. Bring it to a boil, lower the heat, put on a lid and cook for 17 minutes or until the rice is completely cooked.
3. In a skillet large enough to hold all the chicken heat oil and saute the onion with garlic.
4. When the onions become translucent add it to the rice and keep on cooking with the lid on for 1-2 minutes.

SERVING
5. Serve hot garnished with chopped cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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