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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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this is a variation of my grandmother's mexican rice. Just as a side note, after you remove the rice from the heat, keep it covered for the whole 15 minutes. The residual heat finishes cooking the rice. Ingredients:
2 tablespoons oil |
1/2 onion, chopped |
2 garlic cloves, minced |
1 1/2 cups long grain rice |
2 tablespoons cilantro, chopped |
1 (8 ounce) can tomato sauce |
1 (10 ounce) can rotel |
1 (14 ounce) can chicken broth |
salt and pepper |
Directions:
1. heat the oil in a sauce pan over medium heat. Add onions and garlic. Saute until soft.
2. Add rice to the pan and coat thouroughly with oil.
3. Add cilantro, tomato sauce, rotel, and chicken broth. Season with salt and pepper to personal taste.
4. Raise heat to high and bring to a boil.
5. Reduce heat, cover and simmer for 10 minutes.
6. Remove from heat and, keeping covered, set aside for 15 minutes.
7. Uncover, fluff rice, serve, and enjoy.
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