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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is my personal recipe I make for when I cook Tex-Mex for family and friends. It is great! I prefer brown rice to white for health reasons but white rice can be used. Brown rice tends to be firmer and harder to get done so with brown rice you want to let it sit longer to absorb the liquid or you will get hard rice. Ingredients:
2 tablespoons extra virgin olive oil |
1 tablespoon butter, unsalted |
1/2 medium onion, chopped |
1 medium roma tomato, chopped |
1 large jalapeno, seeded and chopped |
2 garlic cloves, minced |
1/2 medium bell pepper, chopped |
2 cups chicken broth, seasoned with salt to taste |
1 (8 ounce) can tomato sauce |
1 cup brown rice, uncooked (white rice can be used) |
1/2 cup cheddar cheese, shredded |
Directions:
1. Heat oil and butter over medium heat in a 10-12 skillet.
2. Add onion, tomato,jalapeno, garlic and bell pepper and saute until vegetables are tender. (do not brown).
3. In a sauce pot, heat broth and tomato sauce to boiling and set aside.
4. Add rice and saute for 2-3 minutes.
5. Pour tomato/broth mixture into rice and bring to boil.
6. Cover and reduce heat to low and let cook for 20-30 minutes or until rice has absorbed all the liquid and is tender.
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