Para Morirse Para ... Mexican Rice With My Twist |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Para Morirse Para ... To Die For ... Mexican rice. A combo of quick cooking rice, chilies, tomatoes, some warm spices, olives which is my NON traditional addition, herbs and topped with some creamy shredded cheese. Just a nice change and a bit different. A great side to my cumin and chili roasted chicken breast. Ingredients:
2 1/2 cups cooked white rice |
1 (4 ounce) can green chilies |
1 cup onion, diced fine |
1/2 cup black olives, cut in half |
1 (15 ounce) can mexican-style diced tomatoes (you can also substitute plain diced potatoes if that is all you are able to find) |
1/2 cup chicken stock |
1 tablespoon garlic, minced |
1 teaspoon chili powder |
1 teaspoon cumin |
1/4 teaspoon red pepper flakes, to taste |
1 teaspoon dried oregano |
1 tablespoon fresh parsley, chopped |
1 teaspoon ground black pepper |
1 teaspoon kosher salt |
1 cup mexican cheese, shredded (or monterey jack cheese) |
Directions:
1. Rice - Cook the rice accordingly to pkg directions. I cook mine ahead just to save time, but it is not necessary. You can use long grain, medium, quick cooking or boil in bags. Whatever works best for you. Make it easy on yourself.
2. Vegetables - To a medium saute pan, add the olive oil and heat to medium. Then add in the garlic and onion and cook until tender. Toss in the olives, chilies, tomatoes, broth, seasoning except for the parsley; and cook on medium low until well combined. Cook 5 minutes.
3. Combine - Add the rice to the tomato and vegetable mixture just to reheat the rice and all the flavors are combined. Cook another 2-3 minutes. The last minute add the parsley.
4. Serve - Serve family style and top with the grated cheese. You can also add some extra parsley if you want as a garnish. ENJOY!
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