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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I modified a recipe Mexican-style rice recipe I found on here and it turned out great. My family really loves it and hopefully you will too. The tomatoes I use are the Western Family brand. You could substitute regular diced tomatoes, but it won't have the same great flavor. (Those chipotle spices really make a difference!) You could also substitute 1 cup frozen corn for 1 can of corn. Ingredients:
2 teaspoons vegetable oil |
1 small yellow onion, finely chopped |
1 cup rice (i prefer jasmine rice) |
1 garlic clove, minced |
1 1/2 cups chicken broth |
fresh ground salt and pepper |
1 (14 1/2 ounce) can petite diced tomatoes with chipotle chiles |
1 (15 ounce) can corn (drained) |
Directions:
1. Over medium heat, saute onion in oil.
2. Add rice and garlic. Saute until the rice looks clear (usually 2 - 3 minutes).
3. Add salt, pepper, and chicken broth and turn heat up to high. Stir well and bring to a boil.
4. Mix in chipotle diced tomatoes and corn.
5. Turn heat to low. Cook covered for 20 minutes.
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