 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Low-salt high-flavor mexican rice better than you can get in the restaurant Ingredients:
3 c rice, brown or white |
2 c water |
3 c chicken stock |
1 c chopped tomatoes |
1/2 chopped anaheim chili, seeded and de-ribbed |
(or ro-tel for maters and chilis if you like it blow-your-head-off hot) |
Directions:
1. All of the ingrediants into the ricecooker. Fudge more chilis if you're feeling adventurous, more tomatoes if you're a wuss like me.
2. Cook the rice like you normally would, fluff a little before serving.
3. Great with beans!
4. If you want the grains to be seperate, sautee the rice before boiling to cook the starch on the outside of the grains; loose starch is what makes rice sticky.
|
|