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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I came up with this recipe in a quest to duplicate the rice you get in Mexican restaurants. If you don't have a rice cooker just cook on the stovetop covered for 18 minutes. Ingredients:
1 cup white rice, rinsed |
10 ounces rotel tomatoes, mild |
1/2 onion |
1 garlic clove, minced |
2 ounces canned diced green chiles |
1 cup chicken broth |
salt and pepper |
Directions:
1. Puree Rotel and onion in food processor until liquified. Pour into measuring cup and add enough chicken broth to make 2 cups of liquid.
2. Heat olive oil in a saute pan and cook rice until slightly toasted. Add chiles and garlic and cook until fragrant. Put all ingredients into rice cooker and cook on white rice setting.
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