Wednesday, February 27, 2013

Easy Mexican Rice

Mexican Food is almost a staple when you live in Southern California.

If you grew up here the Latin influence in food was sure to have been part of your diet.  So it's no surprise that it's made in the home...and often!

A few days ago I brought you a wonderful Mexican chicken dish called Chicken Milanesa.  What a great way to eat chicken!  An even better treat is the side dish.  My Easy Mexican Rice is the perfect accompaniment for many dishes.  You know that rice goes with just about everything!  Being a starch it is a perfect foil for all types of protein. 

 This dish is easy to make.  It only takes a few ingredients, and cooks up in about 25 minutes so it's a great dish to make anytime.  This dish is always a big hit with friends, family, and children, plus it's easy to double and make a large batch.  Use leftovers in a quick Arroz con Pollo, which is a baked dish useing rice, shredded cooked chicken and cheddar cheese.  Yum!

Easy Mexican Rice

Serves 4
Time:  25 min plus prep

1 cup long-grain white rice, uncooked
1/4 cup Pure Wesson® Vegetable Oil
1 large onion, chopped (1 large = about 1 cup)
2 cans (8 oz each) Hunt's® Tomato Sauce
1 can (14 oz each) chicken broth

Cook rice and oil in large skillet over medium-high heat 3 minutes, or until rice is lightly browned, stirring frequently.

Add onions cook and stir 5-7 minutes, tender. Stir in tomato sauce and broth.  Bring to a boil over high heat. Cover skillet with lid; reduce heat to low.
Cook 25 minutes, or until rice is tender. Stir before serving.

1 comment:

  1. I grew up eating rice with almost everything, being from SoCal and being half Mexican! Your recipe looks delicious!



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